• 베이커리
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• no.9 s.434
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• pp.156-160
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• 2004

• 베이커리
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• no.2 s.355
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• pp.120-121
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• 1998

• 베이커리
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• no.10 s.363
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• pp.90-91
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• 1998

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.377-382
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• 1998

This study was carried out to measure the contents of moisture, crude ash, crude fat, total amino acid, with amino acid composition, vitamin C, ${\beta}-carotene$, vitamin E, total catechins, EGCG, EGC, ECG, EC, GA, caffeine, theobromine and theophylline of the green tea I, II, III, oolong, and black tea. The content of crude fat of green tea I, II, III, oolong, and black teas was 1.1, 2.5, 4.9, 0.8 and 1.2% respectively, total amino acid content was 0.87, 0.78, 0.60, 0.63 and 1.05% respectively, and theanine content was 0.52, 0.48, 0.31, 0.41 and 0.61%, respectively. Total amino acid content of green tea increased in the order of green tea I> green tea II> green tea III, and among the teas, the content of theanine was the highest in the amino acids present. The content of vitamin C of green teal, II, III, oolong, and black tea was 101.6, 87.5, 95.9, 99.1 and 108.0 mg%, respectively, ${\beta}-carotene$ content was 270, 268, 481, 80 and 181 ppm, respectively. Among the ${\alpha}-,\;{\beta}-,\;{\gamma}-\;and\;{\delta}-tocopherol$, the content of ${\alpha}-tocopherol$ was the highest in vitamin E present, and ${\beta}-\;and\;{\delta}-tocopherol$ were not detected in the samples of green teal, II, III, oolong, and black teas. The total catechins of green teal, II, III, oolong, and black teas was 10.5, 10.4, 7.2, 8.4 and 1.8% respectively, and among them, EGCG content was the highest. The content of EGC increased in the order of green tea I > green tea III > green tea II > oolong tea> black tea. The contents EGCG and ECG increased in the order of oolong tea> green tea I > green tea II> green tea III> black tea, and the highest contents of EGCG and ECG were observed in the samples of oolong tea. The content of GA was 0.01, 0.02, 0.05, 0.13 and 0.31%, respectively, and the highest contents of GA, caffeine and theobromine were observed in the sample of black tea. The highest content of theophylline, however, was observed in the sample of green tea I.

• Food preservation and processing industry
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• v.7 no.2
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• pp.33-36
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• 2008

차는 차나무 잎을 가공한 것으로 녹차 등의 비발효차, 우롱차 등의 반발효차, 홍차 등의 발효차로 분류된다. 우롱차, 홍차 등의 발효는 미생물이 관여하는 발효가 아니고 찻잎에 존재하는 효소에 의한 반응을 이용하므로 효소 발효차로 불리운다. 반발효차는 $10{\sim}65%$ 발효도 그리고 발효차는 85% 이상의 발효도 제품으로 통상 정의되나 발효정도를 판단할 수 있는 기준이 설정되어 있지 않아 발효도 100%에 해당되는 위치를 구명하여 발효차 발효정도 판별 기준으로 활용하고자 발효과정 중 일어나는 성분과 색조의 변화를 검토하였다. 적색도(a 값)와 황색도(b 값)는 위조 및 유념 과정에서부터 색을 띠기 시작하여 발효 진행과 함께 증가하여 발효 시작 일정시간 후 최고점에 도달하고 이후 감소를 보였다. 가시영역의 녹차와 홍차의 스펙트럼에서 가장 큰 차이를 보인 420 nm 흡광도 값은 발효 진행과 함께 증가되어 일정시간 후 최고점에 도달하고 이후 감소를 보였다. 찻잎 성분 중 카테킨류는 5종이 검출되었는데 발효 진행과 함께 모두 급격히 감소하였다. 그러나 카페인은 발효 진행과 관계없이 거의 일정 수준을 유지하여 카페인은 효소 발효에 의해 변환되지 않는 성분으로 확인되었다. 4종의 테아플라빈류는 발효 0%에 해당하는 녹차에는 검출되지 않았으나 발효 진행과 함께 생성됨이 확인되었다. 테아플라빈류는 4종이 검출되었는데 이중 생성량이 많은 것은 TF3,3'G와 TF3G 순이었으며 이 성분들은 발효의 진행과 함께 일정시간 후 최고점에 도달하고 이후 감소를 보였다. 발효차 제조과정 중 발효에 의해 생성되는 적색과 황색 그리고 420 nm의 흡광도 값 그리고 발효에 의해 생성되는 TF3,3'G와 TF3G 생성 최고점에 이르는 발효시간이 일치함이 발견되었다. 이 최고점은 발효도 100%에 해당하는 위치로 판단된다.

• Journal of Food Hygiene and Safety
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• v.13 no.4
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• pp.370-376
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• 1998

The extraction yield of MeOH extract of green teas, oolong tea and black tea were 3 to 5, 4 to 5, and 5 to 7 fold higher than those of EtOH and EtAC extract, respectively. The amount of total catechins of EtAC extract of the black tea, and of the green teas and oolong tea were three- and two-fold higher than that of EtOH or MeOH extract of the corresponding teas, respectively. The antioxidative activities of EtOH, MeOH and EtAc extract were considerably higher than that of BHT and $dl-{\alpha}-tocopherol$ at 200 ppm level. The antioxidative activities of EtOH and MeOH extract at 200 and 500 ppm level, and of EtAc extract at 200 ppm level varied depending on the type of tea as follows : green tea I > green tea II > green tea III > oo-long tea> black tea. The antioxidative activity increased as the content of EGC increased. But the antioxidative activity of MeOH extract at 1000 ppm level, and of EtAc extract at 500 and 1000 ppm level were not affected by the content of EGC and EGCG.

• Journal of Convergence for Information Technology
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• v.11 no.3
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• pp.194-204
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• 2021

The reason why domestic fermented tea is less recognized than the world's top three black[Sri Lanka Uva black tea, India Darjeeling black tea, China Keemun(祁門) black tea] teas is that there is a very lack of scientific basis for clear quality standards and functionality. This researcher identified the major components of the world's top three black teas and fermented teas derived from domestic wild tea trees through analysis of various instruments such as HPLC, TOF-MS, and ELISA reader. In addition, in order to compare the physiological activity of the world's three major black teas and domestic fermented teas, the biological activity was compared and analyzed through DPPH·ABTS free radical scavenging activity and NO production inhibition. Furthermore, comparative analysis data on organic acid, free sugar, and tannic acid were obtained for quality comparison of palatable foods. When the above results are summarized, it is believed that it is possible to present the quality standards of Korean tea, and it is expected that the globalization of Korean tea will be possible.

• The Korean Journal of Food And Nutrition
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• v.18 no.1
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• pp.94-101
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• 2005

The present study was conducted to know the physicochemical properties of Korean tea according to degree of fermention. The moisture content of green tea, blue tea, yellow tea and black tea was 2.02∼2.04%. The content of total nitrogen was 3.78 % in green tea and 3.49∼4.03% in fermented tea. The content of the mineral was highest in Ca, Mg. The content of vitamin C was 670.62 mg in green tea and 169.7∼85.03 mg in fermented tea. The content of vitamin C were increased as tea was more fermented. The composition of vitamin E and β-carotene was green tea> blue tea> yellow tea> black tea. The content of the rutin was 0.12 % in green tea and 1.37% in black tea. The content of rutin was increased with fermentation. The content of total amino acid of green tea was 2270.9 mg. The content of main amino acid of Glu, Asp, and Leu was 342.01 mg, 165.32 mg, and 161.69 mg and the hightst content of Glu. The content of total amino acid of black tea was 2,219.08 mg. Total amino acid content of fermented tea increased in the order of black tea> blue tea> yellow tea, and among the tea, the content of black tea was the highest in the fermented tea. The content of caffeine was 1.17% in green tea and 1.05∼1.32% fermented tea. These results were nothing in the content of caffeine during the fermentation. The content of theanine was 0.95% in green tea and 0.73∼1.42% in fermented tea. The content of total catechin was highest in green tea, and decreased sharply as tea was more fermented. Flavonoid content of 1.05% in green tea. DPPH radical scavenge activities of the teas 4.73∼19.5% mg.

• 한국무역상무학회:학술대회논문집
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• 2002.12a
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• pp.157-174
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• 2002

• 주택과사람들
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• s.190
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• pp.34-39
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• 2006

작은 정원에서 열리는 이른 저녁의 프라이빗 파티. 봄을 맞는 자리에는 홍차, 와인, 핑거 푸드, 아름다운 꽃으로 꾸민 테이블과 싱싱한 내음을 주는 나무 그리고 사랑하는 사람들만 있으면 된다. 행복한 봄날의 미니 파티.