This study aimed to provide information useful for product development and strategies for the commercialization of weak flower tea through literature research and empirical analysis. The effect of the selection attributes for weak flower tea on loyalty according to quality was analyzed. The subjects surveyed included those in their 20s to 50s who preferred weak flower tea. The survey was conducted from January 5, 2024, to February 20, 2024. The results revealed that not only those in their 40s and 50s, but younger people also prefer weak flower tea these days. In the future, it is hoped that in addition to modern tea and coffee, research on flower tea will continue.

The elderly population is rapidly increasing in South Korea, and interest in food development considering the Sasang constitution theory from oriental medicine and balanced nutrition is increasing. We developed the oriental medicinal porridges based on the Sasang constitution for the elderly. By Sasang constitutional medicine, Taeyangin has a large lung and small liver, and Soyangin has a large stomach and small kidney. Taeeumin has a small lung and large liver, and Soeumin has a small stomach and a large kidney. In this study, proper oriental medicine and food ingredients were identified, and a total of 12 oriental medicinal porridges were developed for 3 items by 4 Sasang constitution types. A single portion was developed based on about 600±66kcal, and the food ingredients were chopped. After cooking the menu developed based on the Sasang constitution, a sensory test was conducted. Five items, such as taste, appearance, aroma, texture, and overall preference, were evaluated on a 7-point scale. Sewage omegaenggul porridge among porridges for Taeyangin had the highest overall acceptance (6.17±0.7 points). Sukjihwang abalone black sesame porridge for Soyangin had the highest score(5.83±0.9 points). Sanyakyulmu hwangtae porridge for Taeeumin had the highest score(5.90±0.6 points). Ginseng chicken curry porridge among porridges for Soeumin had the highest overall preference in taste, appearance, aroma, texture, and overall acceptability (6.53±0.7 points). A limitation of this study was that the clinical trial could not be conducted on the elderly classified as Sasang constitution. In the future, the elderly will be able to have oriental medicinal foods according to the classification of Sasang constitution.

본 연구의 목적은 약선요리 소비가치에 대한 인구통계학적 차이점을 검정하고 이를 토대로 시장 세분화 전략을 제시 하는데 있다. 이를 위해 무작위 표본추출을 통한 설문조 사를 실시하였고, 회수된 설문지는 SPSS Ver.17을 이용해서 신뢰도 분석 및 요인분석, 계층 일반적 특징적 및 K-Means 군집분석을 실시하였다. 기능 영양사회적중시형 의 일반 적 특징은 남자보다는 여자의 선호도가 높고, 연령층 및 학력 전업주부들이 선호하고 있다. 기능영양사회적 중시형 시장 특징은,약선요리를 먹을 때의 행복함과 사회적 관계를 중시하며, 기능적 측면을 고려한 소비계층이다. 무관심형 의 일반적 특징은 여자보다는 남자들이 많으며, 특히 20대 이하 및 학생층에서의 특징이고, 학력별 구분할 수 있는 차이 가 없다. 무관심형의시장 특성은 남자, 20대이하 및 학생층에서 의미를 부여할 수 있을 만큼의 약선요리의 소비가치가 나타나지 않았다. 기능적 중시형 일반적인 특징은 직업별 로 학생층을 제외한 여타의 직업군에서 중시하는 성향을 보인다. 기능적 중시형의 시장특 성은 연령과 직업군에서는 뚜렷한 소비가치의 중요성을 인식하고 있다. 이러한 연구의 결과는 약선요리에 대한 시장 세분화를 설정하고 이에 대한 세부전략을 수립하는데 있어 의미있는 시사점이 될 것이다. 소득수준이 향상됨에 따라. 건강한 삶에 대한 수요 욕구가 증가하는 것이 일반적인 추세임을 고려해 볼 때, 약선요리의 기능적 특성을 반영한 마케 팅 전략을 수립한다면 새로운 음식문화의 한 장르로 확산발전 될 것으로 예상된다.

With increasing interest in the health and safety of food served in restaurants, more emphasis is being placed on the importance of health and food. As a result, Yaksun cuisine with new added effects and image is becoming more popular as a way to improve people’s health. This study analyzed the effects of selection attributes relating to Yaksun cuisine on customer satisfaction and intention to maintain relationship in order to understand various needs of consumers as they relate to health food. The results showed that, among selection attributes of Yaksun cuisine, price, safety, and health were found to have significant effects on customer satisfaction; however, the effect of quality on satisfaction was not verified. Moreover, while the effect of safety and health of Yaksun cuisine on the intention to maintain relationship was found to be significant, the effects of quality and price on the intention to maintain relationship were not verified. These findings suggest that consumers believe Yaksun cuisine is more beneficial for health than general food and trust the origin label, hygiene, and safety of ingredients in Yaksun cuisine. Therefore, the results of this study suggests providing opportunities for consumers to experience diverse tastes in Yaksun cuisine and that development and promotion of different recipes using Yaksun ingredients will help reinforce competitiveness of Yaksun cuisine in the market and increase sales.

The purpose of this study is to provide basic data for the development direction and strategy for medicines through analysis of differences in choice attributes according to customers awareness of medicines and experience. In order to achieve the purpose of this study, a questionnaire survey was conducted on dietary education among national network trainees and lecturers by the Ministry of Food, Agriculture, Forestry and Livestock in Daegu, Gyeongsan, and Ulsan, Seoul from December 5, 2016, respectively. First, factor analysis results showed that six factors were extracted with respect to the choice of the restaurant. Second, the difference in each factor according to the recognition and experience of medicinal herbs was the health related factor as sex, females, age 50~59 years, companion others, and publicity and advertising' factors were more important for publicity and advertisement when the gender was female, the customer's age was 40~49 years, the companion was other, and the time of use was during the weekend. Among the factors related to 'getting dressed', the more important gender was female, age 40~49 years, and the other partner, The factors related to 'time' were as follows: sex, age, age 20~29 years, no accompanying companions, no time of use, and time importance. The 'menu' factors were more important for men, gender, women, age 40~49 years, companion for guitar, and usage time for weekend dinner. The 'service' factors were more important in 'service' as sex, male age, age 20~29, companion family, usage time, and weekend dinner.

Traditionally, food and medicines are considered as having common roots. That is, their energies share the same source (藥食同源), which has created a unique food culture, and nurtured a unique academic area of dietary medicine (藥膳食料 學). This study aimed to develop a desirable dietary life-style based on the oriental dietary medicine theorem originated from the schema of four qi as well as five flavors of foods (四氣五味), originated from the yin-yang and five phase theory based on a clear understanding of a modern point of view, and experimental analysis of nutrients and dietary effects of clear heat effect materials. This study can promote more healthy life-styles and prevent adult diseases by following oriental dietary medicine theory. We should develop a Yack-sun theory and dietary culture that is suitable for physical and genetic health.

Yaksun, a medicinal diet, has been traditionally prepared and applied (based on theories in oriental medicine) for the modulation of disease symptoms and signs. However, restaurants that serve and claim Yaksun mainly focus on stamina foods. A consistent definition of Yaksun has not been provided, which can confuse the public interpretation of Yaksun. The purpose of this study was to investigate the perception of Yaksun in Korean adults living in Seoul, Gyeonggi, and Chungbuk regions. Among the participants (M=55, F=168, 25y), only 10.4% understood the definition of Yaksun (mainly through the broadcast media). The frequency of Yaksun consumed when eating out was 2~3 times per month in 50.2% of participants. The main reason for choosing a Yaksun menu (46.3% of participants) when eating out was for health. The mean satisfaction score of Yaksun was 3.5±0.8 on the five point Likert scale. Participants highly agreed (3.8±0.8) that Yaksun is composed of nutritious foods combined with oriental medicinal herbs for the treatment of disease, which was significantly higher in groups with learning experience on Yaksun (p〈0.05). Interestingly, participants showed neutral to the description, that a diet without oriental medicinal herbs is not Yaksun (3.1±1.0), which was significantly different between genders (p〈0.05). Men recognized more than women that Yaksun should be based on oriental medical theory (p〈0.05) and should be prepared for the prevention or treatment of diseases (p〈0.05). In conclusion, the concept and terminology of Yaksun need to be defined and publicized in modern diet.

The research studied the nutritional composition and health effects of the Giwongo with its efficacy in providing nourishment to blood, liver and kidney as well as being an aid to the mental stability. The Giwongo is made by boiling the same amounts of Lycium fructus and Longanae arillus. Giwongo was analyzed to measure proximate nutritional composition, mineral contents, free sugar content and polyphenol compound content. The DPPH scavenging activity and its antioxidative effectiveness were also analyzed. Giwongo was composed of 16.7% water, 4.9% crude protein, 3.7% crude fat, 3.8%, crude ash 70.9% carbohydrate with the content per 100 g of 336.5 kcal. The Giwongo mineral contents were potassium, sodium and calcium in sequence according to contents. Per 100 g Giwongo were found 9.62 g glucose, 4.67 g fructose and 18.00 g sugar. The Giwongo had 60.67% DPPH electron donating ability and 32.19 °Brix. The Giwongo made of Lycium fructus and Longanae arillus had effectiveness of tonify the liver and kidney, nourish blood, and psychologic stability. As such Giwongo may help prevent the symptoms of unbalanced health due to excessive stress and unhealthy diet.

This research was planned and executed to evaluate how the composition of Yack-sun (oriental diet therapy) tea can effect the health conditions of people who are suffering from diet-related diseases such as being overweight, obese and hyperlipidemic, by taking Yack-sun tea in a form of nutritional supplement with daily meals. We produced Kangjieum with Lycense Mill., Polygonum multflorum Thunb, Cassia tora L., Crataegus pinnatifida Bge and Salvia miltiorrhiza Bge. We evaluated the effects of this tea on serum lipids, on homocysteine concentration, and on active oxygen contents, oxidative stress by clinical practices. We have determined that this tea has a significant effect on decreasing body fat content, decreasing total cholesterol, decreasing LDL-cholesterol, and decreses triglyceride and homocysteine concentrations. In addition, blood active oxygen content and oxidative stress were significantly decreased. We think that scientific and objective evaluation was performed on the components of Kangjieum prescription. We concluded that we could apply the components, not only in a form of tea, but also in other forms of various foods. The information we received from this conclusion will be basic information on how we can apply oriental medicinal resources into other food and will be a steppingstone for medicinal herbs to place a foot in the field of functional food research, which already draws sizable attention world-wide.

This research was planned and executed to evaluate how the composition of Yack-sun tea can affect the health conditions of people who are suffering from diet-related such as being overweight, are obese and have hyperlipidemia, by taking Yack-sun tea in a form of a nutritional supplement with our daily meals. We produced Kangjieum with Lycium chinense Mill., Polygonum multflorum Thunb, Cassia tora L., Crataegus pinnatifida Bge and Salvia miltiorrhiza Bge. Thus, we approach of oriental diet therapy area research of Kangjieum and analysis proximate composition, water soluble antioxidant content. The content(%, dry basis) of total carbohydrate was 60.23%, crude protein was 18.18%, crude ash was 11.36% and crude fat was 10.23% in Kangjieum. Total water soluble antioxidant content was 1.027 ㎍/㎖ of Kangjieum. We think that scientific and objective evaluation was done on the components of the Kangjieum prescription. This basic data could help guide the application of oriental medicinal resources into other foods and serve as a stepping-stone for use of Kangjieum in the burgeoning field of nutraceutical foods. Last, the scientific effects of oriental medicinal foods developed according to oriental medicinal theory. This theory is believed to be essential for government policy development concerning validation of medicinal effects and assessment, with the aim of fostering systematic development and providing guidance to food development in the interest of national health.

Various types of tea are consumed as a popular beverage worldwide particularly in Asian countries such as Korea, China, and Japan. The purpose of this study was to investigate the mineral contents, antioxidant properties and anticancer activity of Yak-Sun tea that is prepared by six oriental medicinal herbs. The results of the mineral contents were as follows; Ca, Mg, and Na contents were higher than those of green tea, whereas Fe, P, and K contents were lower than those of green tea. The total phenolics and flavonoid content of the Yak-Sun tea were higher than those of green and black teas. The IC₅₀ values of DPPH radical, hydroxyl radical, hydrogen peroxide radical scavenging of Yak-Sun tea were 0.78, 1.58, and 2.04 ㎎/㎖, respectively, whereas the radical scavenging values of α-tocopherol was 0.06, 0.05, and 0.09 ㎎/㎖, respectively. When cancer cells were treated with Yak-Sun tea, the anticancer activity increased in a dose dependent manner. HCT116 colon cancer cell lines were dramatically increased, as compared to other cancer cell lines, such as MCF-7, H460, and MKN45 cell lines. The results of this study demonstrated that Yak-Sun tea could function as a tea to enhance health conditions for antioxidant and anticancer activity.