• Vending industry
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• v.11 no.2
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• pp.48-49
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• 2012

온음료자판기는 그동안 커피 일색이었다. 국산차 판매도 일부 있지만 낮은 품질수준과 위생문제로 소비자의 미각을 사로잡기는 역부족이었다. 마치 커피자판기만 존재하는 것 같은 분위기. 그러나 어디 마실 만한 차가 커피만 있으랴?. 홍차, 녹차 같은 대중성 높은 차들도 있다. 과거만 해도 국내에서는 이들 차를 자판기로 판매하기 위한 도전이 없었다. 웰빙 차 시장이 고객 선호도 증가와 함께 시장이 커지고 있는데도 대응을 못해 왔던 것이다. 그런데 최근 녹차를 판매하는 자판기 보급이 확대되고 있다. 하동녹차연구소가 하동녹차의 보급 확대를 위해 선보인 액상녹차자판기가 큰 주목을 받고 있다.

• Proceedings of the SAREK Conference
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• 2007.06a
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• pp.207-207
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• 2007

• Food Science and Industry
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• v.40 no.3
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• pp.59-65
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• 2007

• Fashion & Textile Research Journal
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• v.20 no.3
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• pp.323-330
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• 2018

This study aim is to provide new coloration method by laccase-catalyzation on natural phenolic dyeing process. In this study, silk was dyed with black tea, which is one of polyphenolic dye, extracted in distilled water. The dyed samples were catalyzed by laccase as the eco-friendly mordanting process. To optimize the conditions of laccase-catalyzed coloration, conditions were varied by different mordanting methods (one-bath, two-bath), temperature and treatment time. The dye affinity in terms of the value of K/S, $L^*$, $a^*$, $b^*$, and H, V, C was measured by Computer Color Matching System (CCM, CM-2600d, Spectra Magic NX, Korea). The effect of laccase-catalyzed coloration on washing fastness was evaluated and compared with the synthetic mordant (Al, Cu, and Fe). As the result of color analysis of dyed silk, the optimum conditions of laccase-catalyzed coloration were determined to post-mordanting by one-bath at $50^{\circ}C$ for 3 hours. Under the optimum laccase-catalyzed conditions, the dyed silk was shown the color of yellowish-red. After laccase-catalyzed coloration on the dyed silk, the improvement of washing fastness was obtained compared with mordanted silk by synthetic mordant (Al, Cu, and Fe). Therefore, the present study was demonstrated that the effective enzymatic mordanting method by laccase for phenolic natural dyeing with vivid color and good fastness.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.740-744
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• 1994

This study was undertaken to prove the suppressing effect of green tea on the intestinal absorption of heavy metals using in vitro membrane filtration system. From drinking water contaminated with 10 and 100 times level of water quality standard for heavy metals, the removal ratio of lead (Pb) was $50{\sim}70%$ by green and black teas, and $30{\sim}40%$ by roasted barley tea. The removal ratio of cadmium (Cd) was $30{\sim}40%$ by green tea and black teas, and $10{\sim}20%$ by roasted barley tea. The removal effect from drinking water contaminated with both lead and cadmium was lower than that from water contaminated singly with lead or cadmium. It appears that tea components and filter membrane compete toward the adsorption of two heavy metals. Among the extraction conditions of raw tea materials at $70^{\circ}C$, 2 minutes and $95^{\circ}C$ , 10 minutes, the removal ratios of heavy metals were similar.

• Applied Biological Chemistry
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• v.35 no.4
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• pp.276-280
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• 1992

Quantutative analysis of catechins by HPLC was studied. When the mobile phase was switched from the conventional(AOAC) Methanol, Acetonitril and Acetic acid solution in $H_2O$ to 0.06% Phosphate solution with Acetonitrile, N,N-Dimethyl formamide, and Ethyl acetate, retention time could be reduced from 45 min to 28 min, especially, we obtained sharper chromatogram of the compounds, either (-)EGCG or (-)ECG, which resulted in minimization of analytical erros. CVs of retention time $(0.32{\sim}3.97%)$ and peak area $(1.61{\sim}7.01%)$ indicated that the data were more reliable. Content of catechins in commerical teas analyzed by the method was $120.3{\sim}153.7\;mg/g$ in green teas which was about 4 times that in black tea.

• Food Science and Preservation
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• v.10 no.2
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• pp.241-245
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• 2003

To develope tea-fungus beverage(TB), media added various kinds of ingredients including black tea, persimmon leave tea, pine needle, mugwort mycelia and fruiting body of Cordyceps spp. were prepared fur fermentation. Tea-fungus beverage(TB) was prepared with tea-fungus by fermentation for 2 weeks at 30 $^{\circ}C$. Functional properties of antibacterial activity, electron donating ability and nitrite scavenging ability were investigated in tea-fungus beverage(TB) and 5 times diluted tea-fungus beverage(DTB). Antibacterial activity against pathogenic E. coli and S. aureus was excellent in TB added pine needle, mycelia and fruiting body of Cordyceps japonioa while no activity in TB added persimmon leave tea. Electron donating ability of TB were ranged from 41％ to 87% in TB and were ranged from 11% to 63％ in DFB, high ability was in TB and DTB added pine needle and persimmon leave tea, while low ability in FB and DTB added mycelia and fruiting body of C. militaris. Nitrite scavenging ability was 63% in TB added black tea and 44% in TB added persimmon leave tea. Other ingredients added TB had weak nitrite scavenging ability.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.258-266
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• 2013

This study was conducted to determine the PSL and TL properties of foods irradiated with electron beam and gamma-ray. 5 kinds of food including cereal, pulse, fish powder, dried vegetable and tea were irradiated at 0 to 10 kGy by electron beam accelerator or $^{60}Co$ gamma-ray irradiator. The PSL analysis showed negative results for most of the non-irradiated samples. Non-irradiated shrimp powder showed intermediate result. Irradiated samples gave negative or intermediate or positive value which presented the limitation of PSL technique. In TL analysis, there were TL glow curves at around $300^{\circ}C$ with low intensity on non-irradiated samples. Maximum peak in the range of $150-250^{\circ}C$ was appeared on irradiated samples. TL ratio obtained by re-irradiation with 1 kGy was less than 0.1 on non-irradiated samples and higher than 0.1 on irradiated samples. Therefore, in PSL measurement, electron-beam irradiated samples could obtain more clear results. TL analysis showed obvious difference between non-irradiated and irradiated samples. But the identification was impossible for the sample of rice and lemon tea. Because of it's low contents of mineral.

• Food Science and Preservation
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• v.15 no.1
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• pp.161-168
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• 2008

The effects tea beverages (TBs) prepared from powdered green tea (Gt), oolong tea (Ot), black tea (Bt), or pure tea (Pt) with lemon, orange, grenadine etc on cadmium toxicity in rats were investigated Sensory evaluations of the TBs are better than those of each water extracted teas. Cadmium (50 ppm) was administered to experimental rats fed a basic diet, or a diet with various TBs (15% w/v), for 5 weeks. Although body weight gains, feed intakes, and fecal weights in all Cd-treated groups were lower than those in the normal control group (NC), feed efficiency ratio, urine volumes, liver weights, and kidney weights did not differ significantly between groups. The serum ALT and AST levels in the Cd-treated control group (Cd-Co) were higher than those in the NC animals. Serum ALT and AST levels in all Cd-treated rats fed TB-supplemented diets were lower than in animals of the Cd-Co group. Tibia and femur weights in Cd-Co animals were lower than those in NC rats. Tibia and femur weights in Cd-treated rats fed TB-supplemented diets were higher than those in Cd-Co animals. There were no between-group differences in tibia lengths; animals in the NC and TB-supplemented diet groups showed femur lengths longer than those of Cd-Co rats. Although the contents of crude ash and cadmium in the femurs of Cd-Co mts was markedly higher than in the femurs of NC animals, the cadmium content in femurs of Cd-Co rats was significantly lower than that in the femurs of NC animals. The changes in mineral levels caused by Cd administration were alleviated by every TB-supplemented diet tested Whereas fecal calcium excretion by Cd-Co animals was significantly higher than that of NC rats, calcium excretion by Cd-treated rats fed TB-supplemented diets was significantly lower than that of Cd-Co animals. Fecal cadmium excretion by all Cd-treated rats fed TB-supplemented diets was significantly higher than that of Cd-Co animals. In conclusion, this study provides experimental evidence that various TBs may regulate cadmium-induced organ toxicity by reducing cadmium accumulation in tissues through the mechanism of increasing the fecal excretion of cadmium.

• Journal of the Korean Society of Food Culture
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• v.4 no.3
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• pp.221-227
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• 1989

The introduction of six kinds of teas in Chosun dynasty and tea-making in domestic were investigated. The results were certified as follows. 1. Jasmine tea, blue tea, black tea which are scented tea were introduced from China, red tea was introduced from Japan. 2. Among them, scented tea, yellow tea, black tea were also produced in domestic.