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1 J. Fd Hyg. Safety Vl. 22, N. 3, pp. 159~164 (2007),QWTPCN QH (QQF *[IKGPG CPF 5CHGV[ Available nline at ù ý ô Ì»Ï Œ äâ  * ƒm w tá w Hygienic Quality f Drinking Water Served in Restaurants and Quality Characteristics f Drinking Water Biled with Varius Plant Materials Yu-Bk Ahan, Eun-Ju Jeng, and Shin-H Lee* Faculty f Fd Technlgy and Service, Cathlic University f Daegu, Hayang , Krea (Received May 7, 2007/Accepted August 9, 2007) ABSTRACT The viable cell f 60% drinking water amng 25 drinking water served in restaurant f Daegu district shwed abve 100 CFU/mL which is sanitary standard f drinking water. The 50 CEO f restaurant cnsidered drinking water served in their wn restaurant as just safe and were very deficient in aware f sanitatin abut drinking water. Sensry quality f drinking water biled with plant materials, such as barley, Cassia semen, crn, Buckwheat, Krean slmn's seal, Chammile, Brwn rice-green and peppermint was imprved in clr, taste, flavr and verall acceptability cmpare t marketed drinking water, respectively. Especially drinking water biled with Krean slmn's seal was the best in verall acceptability. The number f ttal bacteria reached abve 10 2 CFU/mL in marketed drinking water after 4 days strage at 10. But the grwth f micrrganism did nt ccur in biled drinking water with Brwn rice-green, Krean slmn's seal, barley, Cassia semen and crn during strage fr 10 days at 10 C, respectively. The number f ttal bacteria reached abve 10 2 CFU/mL in marketed drinking water after strage fr 1 days at 25 C. The grwth f micrrganism was accelerated in biled drinking water with crn, Krean slmn's seal, barley, Cassia semen except Brwn rice-green during strage fr 10 days at 25 C, respectively. Key wrds: Drinking water, hygienic cnditin, restaurant, plant materials z y y, wƒ y, zy ƒ y ql y»zƒ ƒw. œ ¼ wù y w t» k x üswš. ƒ w œ y,, w w. xw» ³ 1 ml 100 w ³ ) t t 54œ w 26œ» e w š šw š, 2006 x œw 30 20œ ³» e w w w.» m *Crrespndence t: Shin-H Lee, Faculty f Fd Technlgy and Service, Cathlic University f Daegu, Hayang, , Krea Tel: , Fax leesh@cu.ac.kr w œ ³ 1 ml ƒ š q š ƒ w. t kš» t w ƒ š w ƒ d. x, ƒ š, 200 C š w tý š, k y š Maillard mw w yw»y 2). ü y j» w e w w j ƒ w š 3~5) p š w ƒwš. sww 6,7), w y 8-11), w z 11,12) w³z 12) ƒ w š 159

2 160 Yu-Bk Ahan et al., p,, ù z, y»» t š 13). œ š k wš, w š k œ w» w w» ƒ mw. Ì Ý ßá õ ò ý ô ò w k r m, 25 w š œ ³ p w k w 6 ü ³ ³ w. w 0.1% peptne w ³ plate cunt agar(difc, Detrit, USA) w 37 C 24 z w š, ³ vilet red bile agar (VRBA, Difc, Detrit, USA) w 35 C 24 w z w 14). Ð ý ò x ü wš 50 w mw w, ƒ w t w. w Lee 15) w k ww ü w w. Ì»Ï ý Ý w e Table 1 ùkü. ƒƒ e w q t w x ñ 200 ml ƒƒ 3.0 g ƒw 2 e w w,,, ñ 200 ml ƒ ƒ 1 g ƒw 10 e w w. e ƒw ñ w. Table 1. Varius plant materials f drinking water. Krean name English name Manufacture Barley Dngsuh Fd C. Dngsuh Fd C. Cassiae semen Crn x Brwn rice-green Dngsuh Fd C. Krean slmn's seal ËÇ«n ËÇÀ ð» ƒ e w w t œ w w 25,, w, w»y w 5 w SPSS(statistical packae scial science, versin 7.5) w Duncan's multiple range test w w. ËÇÀ «mw x ƒ yw e e»y ww q x,,,, w x wš v p m( :, PET) w 10 C 25 C 10 w 2 ph, š ³ y d w. e ƒw» w. w v p m ³ 75% ethyl alchl w z ñ, g (Germicidal lamp, Sanky Denki C. Japan) 12 k z w. ³ 0.1% peptne w» d w, ph ph meter(crning 410A, USA) w d w, 0.1N NaOH y ¾ w 0.1N NaOH lactic acid (%) y w. x 3z w. ŠŒ Ý õ ò ý ô ü œ k w Table 2. ù» ³ x w 100 CFU/mL 1) w % ƒ» w, Table 2. Hygienic status f drinking water distributed in varius type f restaurants lcated in Daegu districts. Ttal viable cunt Clifrm Belw standard Abve standard Psitive Negative Number f restaurant Rati (%) Range (Lg N. CFU/mL) Standard : TVC(ttal viable cunt), belw 10 2 CFU/mL, N = 25

3 Hygienic Quality f Drinking Water Served in Restaurants CFU/mL. œ 9(36%) ³ ùkü. œ w 30 20œ ³» e w w w 2006 x w. w x œ š k w q. Ð ý x wš 50 w w Table 3. x š» w ƒ 84% ƒ.» w ƒ 64%, r w 22% ùkü» w ƒ r w š wš q.» wš š(92%) w ù,» vl y 1~2 w 38%, yw» ƒ 46% wš w wš q. p š œ š k ƒ w ƒ 76% w w ƒw ƒ 10%, ƒ ƒ w ƒ 14% w š œ š k w š š w ù kü. œ ƒ š ƒ w y w x w ƒ 64%, š w v ƒ ƒ 16% wš x w w w v w ƒ 20% w w û w ùkü. v w 25 65%ƒ» š wš w» w š œ š dwš š, w yw w wš š q. w z w q. w e š œw,,, x,, yw, ƒ Table 3. Hygienic cncept f varius restaurant managers abut drinking water distributed in their wn shps. Items Frequency Rati(%) 1. What kind f water d yu use fr drinking water in yur restaurant? cmmercial water 2 4 filtered water tap water 1 2 biling water with plant materials 3 6 well water 2 4 Ttal What is the reasn f using filtered water? fr hygienic management fr cnvenience fr use in ther shps 1 2 fr preference f visitrs 6 12 Ttal Hw abut yur management status f filtering system? It maintains very hygienic status I dn't knw. 4 8 Ttal Hw many times d yu change yur water filter system? Everyday 1 2 One time a week 3 6 One time a ne r tw mnths One time a three r fur mnth 4 8 Dn't knw abut changing time Ttal Hw d yu think abut drinking water served in yur shps? It is very hygienic water There are sme hygienic prblems 7 14 Never been think abut water hygiene 5 10 Ttal D yu have ever been hygienic test fr drinking water served in yur shp? Yes N Hygienic test is nt necessary 8 16 Ttal What are yu prefer fr yur drinking water t serve in yur restaurant? ( It is available t answer mre than ne) Brwn rice-green Herb Barley Crn Cassia semen Ginger 8 16 Jujube 6 12 Krean slmn's seal Buckwheat 3 6 Ttal

4 162 Yu-Bk Ahan et al. Table 4. Sensry characteristics f drinking waters biled with varius plant materials Water Barley Cassia semen Crn Buckwheat Krean slmn's seal Chammile Brwn rice-green Peppermint Clr 2.4 ab 3.4 cd 4.2 dbb 3.2 bc 2.3 abb 3.6 cd 3.9 cd 3.5 cd 3.5 cd Taste 2.4 a 3.4 ab 3.4 abb 3.4 ab 3.4 abb 4.1 b 3.3 ab 3.3 ab 3.5 ab Flavr 2.5 ab 3.2 abc 3.0 abc 3.6 cb 3.1 abc 3.4 bc 2.2 a 3.2 abc 2.8 abc Overall acceptability 2.4 ab 3.2 abc 3.2 abc 3.4 bc 3.0 abb 4.1 c 2.8 ab 3.1 ab 3.1 ab 5: very gd, 4: gd, 3: mderate, 2: pr, 1: very pr. a-d Means with different superscripts within a rw indicate significant difference (P<0.05) yw w ùkü. Ì»Ï ý q x,,,,, ü x y ƒ e rq p w w e,, w, w»y p w Table 4. e w w»y y w. ƒ,, w ƒ yw. w»y ƒ ƒ w,,,. x e»y ƒ û w ùkü., ƒ š, w t ý š k y š Maillard 16) mw w yw»y š ½ glucse threnine w mdel x w» w š 17)w. x š š, w œ e ƒƒ pw w ƒ š w ƒ yw w ùk ü x ƒ š w»y w w y x š w ƒ e yw v ƒ š q. ÌÏ Ð ý q x,,,, w e 10 C ph,, š ³ y Fig. 1. ƒ e» ph» ƒƒ 7.19, 7.29, 7.02, 7.23, x 6.63, 6.27 œ e w» Fig. 1. Changes f ph, titratable acidity and viable cell in varius drinking waters biled with different plant materials during strage fr 10 days at 10 C. A: Cntrl, B: Barley, C: Cassiae semen, D: Crn, E: Brwn rice-green, F: Krean slmn's seal. ph ûš, w ùkü, w œ e ph y» w. ³ 3 z 10 2 CFU/mL ùkü w,» ³ ƒw

5 Hygienic Quality f Drinking Water Served in Restaurants 163 w ùkü. x,,,» ƒ x ù kù t» ww 10 2 CFU/mL w ùkü, 6 z ƒw CFU/mL ùkü ww. Yang 2) q» ³ y w, CFU/ ml, š CFU/mL 5 ùkû,» mw 3 ³ y 8C w» CFU/mL, 25 C w» CFU/mL ƒ w 4 š šw. 25 C w ƒ e ph,, š ³ y Fig. 2. Fig. 2. Changes f ph, titratable acidity and viable cell in varius drinking waters biled with different plant materials during strage 10 days at 25 C. A: Cntrl, B: Barley, C: Cassiae semen, D: Crn, E: Brwn rice-green, F: Krean slmn's seal.» ph û y w.» ph w û z w y.» ph w, ƒw w ùkü. œ ph» w y w. Lee 18) 20 C w w yƒ ù, ƒ phƒ wš, ƒ ƒw 20 C z phƒ 5.7 û š šw. 25 C w ³ y w,,, ³ ƒ, 2 l 10 6 CFU/mL ùkü ù, x» ³ ƒx ùkù. x w e w yw w ùkü. e l e e p glucse, fructse arabinse, ƒ», š k 19,20) w e q. Lee 18) 20 w 5 z l q ùkù» w CFU/mL¾ 6 w š šw. e x,,,, 10 C w w w w ù, 25 C w x wš w. e k w w, w»y ƒ w ùùü š, x w z, w š 21), x w, x g l w, ü, w y 22,23) ƒ y x x x wš š, w ww q. ù e y w w ww k w, þ k w š œw q. 25œ š œ š k w 60%ƒ ³ x w 100 CFU/mL w, w

6 164 Yu-Bk Ahan et al. CEO 50 w w w w.,,,,, e, x, rq p w w,, w, w»y w»y ƒw, w»y ƒ ƒ,,, yw. q x,,,, w w v p w 10 C 25 C w ³ y mw 10 C 4 z 10 CFU/mL ùkü w 2, x,,,» ƒ x ùkù. 25 C w 2 z 10 2 CFU/mL ùkü.,,, x ùkü ù, x» ³ ƒx ùkù. Ù 1. w tœ xz: tœ, (2002). 2. Yang, J.Y., Kim, B.C. and Lee, J.W.: Change f general bacteria and clifrm grup in drinking water accrding t strage cnditin, J. Fd Hyg. Safety, 14, (1999). 3. Lee, Y.J.: Get ut f the superxide frm the bdy. In. KBS Bureau f Cultural Business, Seul, Krea, (1998). 4. Aruma, O.I.: Free radicals, xidative stress, and antixidants in Human Health and Disease, JAOCS, 75, (1998). 5. Paeng, J.I., Park, Y.S., Cheung, H.J., Park, H.S. and Kim, H.R.: Effects f rasted barley, crn, slmn's seal, chicry n remval f heavy metals. J. Krea Sciety f Envirnmental Administratin, 5, (1999). 6. Lee, S.J., Kim, M.J. and Yun, Y.H.: Effects f krean green, lng and black beverage n the remval f cadmium and antixidative detxificatin in cadmium administered rats. Krean J. Fd Sci. Technl, 3, (1995). 7. Rhee, S.J. and Jun, S.Y.: Effect f dietary selenium f metallthinein synthesis and antixidative detxificatin mechanism in cadmium administered rats. Krean J. Nutritin, 26, (1993). 8. Lee, S.L., Lee, J.H., Che, S.I.: Effect f green beverage fr the remval f heavy metals. Krean J. Fd Sci. Technl, 2, (1993). 9. Lee, C.H., Chi, B.K., Lee, W.C., Park, C.I., Furugawa, Y. and Kimura, S.: Effect f dietary prtein levels, caffeine and green n bdy fat depsitin in wistar rats. J. Krean Sc. Fd Nutr, 21, (1992). 10. Ch, Y.J., Chun, S.S. and Chi, C. Inhibitry effect f cndensed tannins islated frm krean green against xanthine xidase. J. Krean Sc. Fd Nutr, 22, (1993). 11. Ye, S.G., Kim, I.S., Ahn, C.W., Kim, S.B. and Park, Y.H.: Dismutagenicity f extracts frm green, lng and black. J. Krean Sc. Fd Nutr, 24, (1995). 12. Mn, S.H. and Park, K.Y.: Antimutagenic effects f biled water extract and tannin frm persimmn leaves. J. Krean Sc. Fd Nutr, 24, (1995). 13. Ye, S.G., Park, Y.B., Kim, I.S., Kim, S.B. and Park, Y.H.: Inhibitin f xanthine xidase by extracts frm green, lng and black. J. Krean Sc. Fd Nutr, 24, (1995). 14. Ye, S.G., Ahn, C.W., Kim, I.S., Park, Y.B., Park, Y.H. and Kim, S.B.: Antimicrbial effect f extracts frm green, lng and black. J. Krean Sc. Fd Nutr, 24, (1995). 15. Lee, W.M., Lee, Y.W. and Pang, H.A.: A study n the drinking water quality fr primary lunch schl in Seul. Kr. J. Env. Hlth. Sc., 21, 7-20 (1995). 16. Whitfield, F.B.: Vlatiles with interactins f maillard reactins and lipids. Crit. Rev. Fd Sci. Nut., 31, 1-58 (1992). 17. Kim, K.H.: Vlatile flavr cmpnents and frmatin mdel system f dungglule(plygnatum sp.) and chicry (Cichicrium inrybus L.), M.S. thesis, Dngeui Univ., Busan. (1998). 18. Lee, M.J., Y, Y.J. and Kyung, K.H.: A micrbilgical investigatin f Barley drink during strage. Krean J. Sc. Fd Sci, 6, (1990). 19. y,, y, w : w(x ), w q, pp (1995). 20. Kim, J.M.,m Kim, H.T. and Hwang, S.M.: Instant preparatin frm Cassia tra seeds. Krean J. Sc. Fd Sci, 22, (1990). 21. Nast H.G., Katkhuda N, Tannir I.: Effects f fertilizatin and ppulatin rate-spacing n safflwer yield and ther characteristics. Agrn J., 70, (1978). 22. Chung, H.C., Y Y.S.: Effects f aqueus green extracts with a-tcpherl and lecithin n the lipid metablism in serum and liver f rat. Krean J. Nutr, 28, (1995). 23. Matsuzake T., Hara T.: Antixidative activity f leaf catechins. Nippn Ngeikagaku Kaishi, 50, (1985).