제호탕과 식치제호탕의 비교연구

Sensory Evaluation of Jehotang and Sikchi-Jehotang

Objective : Jehotang (JHT) contains two herbs that cannot be used as a beverage according to the Korean Food Code, so we made Sikchi Jehotang (Sikchi-JHT) by replacing them with herbs that can be used as food. These studies were investigated sensory evaluation and the bioequivalence against JHT and Sikchi-JHT. Methods : Sikchi-JHT was sensory tested for maintaining the taste, aroma, and preference of the drink of the existing JHT. Additionally, the bioequivalence was evaluated by FeCl3-Induced carotid Artery thrombosis models. Results : In the survey on which one is preferred between JHT and Sikchi-JHT, there were almost no negative responses. JHT and Sikchi-JHT were preferred by 37.5% and 44.1%, respectively, and 15.1% said they liked both, resulting in a positive evaluation of 96.7%. In the evaluation of the taste, JHT scores for those in their teens and 20s were significantly lower than those for those in their 30s to 50s (p<.0001). Sikchi-JHT received a high rating of 4 points or more in all age groups in items of taste, scent, and feeling. Regarding the improvement points of JHT and Sikchi-JHT by age group, 10s was gave 2.17 points to the taste of JHT and mentioned that it needs improvement. All age groups were responded that there was nothing to improve about Sikchi-JHT. Conclusions : We discovered alternative materials that can be used as food for the main ingredients of JHT, which could not be used as food raw materials, and reproduced JHT as Sikchi-JHT, a soft drink that can be enjoyed by various ages.