• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.305-314
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• 2001

The study was conducted to investigate the effect of added green tea and black tea powder on the quality of bread during storage. Tea bread was prepared with 0.1% and 2% concentration of green tea (GT) and black tea(BT) powder. The crude fat contents of GT 2% group and BT 2% group were significantly higher than those of control group. GT l% group and BT l% group. The loaf weight of the control group was the lowest and its loaf volume was the highest. Especially, GT 2% group had the lowest loaf volume. The internal lightness value of control group was the highest. the redness value of BT 2% group and the yellowness value of GT 2% group were the highest. GT 2% group was significantly higher in hardness and gumminess and BT l% group was higher in cohesiveness and springiness. After 5 day storage, the retrogradation of GT 2% group was the highest and that of BT 2% group was the lowest among groups. After 5 day storage. pH. titratable acidity and total colony count of GT 2% group was the lowest and those of control group was the highest. The sensory score of control, GT l% and GT 2% group were evaluated higher than others. The shelf-life of tea breads were prolonged to 1~3 days by adding green tea powder and black tea powder as compared with the control group. but It must be considered the way to increase the quality of bread in loaf volume and retrogradation.

• Journal of Environmental Science International
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• v.12 no.12
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• pp.1255-1260
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• 2003

Plasma-photocatalytic oxidation process was applied in the decomposition of Triethylamine(TEA) and Methyl ethyl ketone(MEK). Plasma reactor was made entirely of pyrex glass and consists of 24mm inner diameter, 1,800mm length and discharge electrode of 0.4mm stainless steel. And initial concentrations of TEA and MEK for plasma-photocatalytic oxidation are 100 ppm. Odor gas samples were taken by gas-tight syringe from a glass sampling bulb which was located at reactor inlet and outlet, and TEA and MEK were determined by GC-FID. For plasma process, the decomposition efficiency of TEA and MEK were evaluated by varying different flowrates and decomposition efficiency of TEA and MEK increased considerably with decreasing treatment flowrates. For photocatalytic oxidation process, also the decomposition efficiency of TEA and MEK increased considerably with decreasing treatment flowrates. The decomposition efficiency of MEK was 57.8％, 34.2％, 18.8％ respectively and the decomposition efficiency of TEA was reached all 100％. This result is higher than that of plasma process only, From this study, the results indicate that plasma-photocatalytic oxidation process is ideal for treatment of TEA and MEK.

• Korean journal of food and cookery science
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• v.26 no.5
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• pp.567-574
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• 2010

Pork patties were formulated with either steam-dried green tea power or freeze-dried raw tea leaf powder, and the quality characteristics of these products were monitored. Proximate analysis of tea powder contained 17.80~19.85%, 4.70~5.73%, and 5.60~5.77% (as is) crude protein, crude fat, and crude ash, respectively. There were no significance differences in pH among the samples. Chromaticity tended to decrease brightness ($L^*$) and redness ($a^*$), and there were significant differences in yellowness ($b^*$) as the added amount of tea power was increased. For texture, hardness increased as more green tea powder was added. Thiobarbituric acid reactive substances (TBARS) and volatile basic nitrogen (VBN) values increased after storage for 12 days, whereas samples formulated with green tea powder showed lower TBARS and VBN values compared to control groups. Sensory panelists showed preference for samples with green tea powder added compared to the control group.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.246-254
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• 2001

Effects of added green tea powder and Angelica keiskei powder on the quality characteristics of Yukwa were examined for the purpose of improving functioanality and variety of Yukwa, and usage of green tea Powder and Angelica keiskei. Dietary fiber contents of green tea powder were 5.2% soluble dietary fiber, 22% insoluble dietary fiber, while Angelica keiskei contained 28.9% soluble dietary fiber, 29.6% insoluble dietary fiber. Expansion rate of yukwa was 3,675% for control and the rates were slightly decreased as the addition level increased. Although Yukwas added 6% green tea and angelica keiskei powder were harder than the others when determined by rheometer, sensory evaluation results showed that hardness and mouthfeel were soft without any significant difference among the control and experimental samples. And internal structure of 4 and 6% green tea powder and those added angelica keiskei at three levels were evaluated by sensory panel as moderately compact. Overall acceptability of yukwa added 2% green tea Powder was the best of all while yukwas added angelica keiskei at three levels were evaluated as good. The results of peroxide value and TBA value showed that green tea powder had stronger antioxidative property than angelica keiskei. In conclusion addition of green tea powder by 2% level and angelica keiskei powder up to 4% would give us beneficial effects in the aspects of functionality and storage life of yukwa without any detrimental effects on the quality characteristics of it.

• Integrative Medicine Research
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• v.3 no.1
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• pp.4-10
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• 2014

Green tea and coffee consumption have been widely popular worldwide. These beverages contain caffeine to activate the central nervous system by adenosine receptor blockade, and due to the caffeine, addiction or tolerance may occur. In addition to this caffeine effect, green tea and coffee consumption have always been at the center of discussions about human health, disease, and longevity. In particular, green tea catechins are involved in many biological activities such as antioxidation and modulation of various cellular lipid and proteins. Thus, they are beneficial against degenerative diseases, including obesity, cancer, cardiovascular diseases, and various inflammatory diseases. Some reports also suggest that daily consumption of tea catechins may help in controlling type 2 diabetes. However, other studies have reported that chronic consumption of green tea may result in hepatic failure, neuronal damage, and exacerbation of diabetes, suggesting that interindividual variations in the green tea effect are large. This review will focus on the effect of green tea catechins extracted from the Camellia sinensis plant on type 2 diabetes and obesity, and the possible mechanistic explanation for the experimental results mainly from our laboratory. It is hoped that green tea can be consumed in a suitable manner as a supplement to prevent the development of type 2 diabetes and obesity.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.308-314
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• 2009

In this study, we examined the composition of catechins, theaflavins and alkaloids in leaves during processing to fermented black tea, which is produced by withering, roll breaking, and fermentation of Korean Yabukida tea plant. In addition, we determined the optimal conditions for the production of fermented black tea. The average moisture content in fresh leaves was 70.85%, which dropped to 3.07% in fermented black tea at the last stage of production. When the leaves were analyzed by HPLC, seven types of catechins, four types of theaflavins and three types of alkaloids were identified. The levels of catechins, theaflavins, and alkaloids were then evaluated after being processed into fermented tea. From these experiments, we found that the level of theaflavins, which determines the property of the tea, increased during fermentation. This effect resulted from the change in EGCG, ECG, EGC, EC during the process of fermentation. We also found that the maximal amount of theaflavins was created after 1-2 hours of fermentation. Thus, our results imply that the best condition for producing fermented black tea would be to ferment for 1-2 hours.

• Korean Journal Plant Pathology
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• v.11 no.4
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• pp.383-385
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• 1995

Occurrence of white scab of tea (CAmellia sinensis) showing numerous, small, circular, reddish or yellowish brown spots on young tea leaves was observed at a tea plantation of Boseung, Chonnam, from May to June in 1992-1994. At the late growth stages, the center of the spot became light gray. The causal fungus of the white scab was identified as Sphaceloma theae Kurosawa. Symptoms were produced 5∼6 days after inoculation by the artificial inoculation of s. theae conidia, which was similar to those on naturally infected leaves.

• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.101-106
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• 1990

The findings of the historical study of the proprieties of Korean traditional tea ritual, based on documents, are as follows. 1. The proprieties of tea ritual for the Imperial Sanctuary and the Buddhist proprieties of tea ritual for Buddha was celebrated during the Silla dynasty. 2. The proprieties of tea ritual during the Koryo dynasty developed in various types, such as the propreieties of tea ritual for the Imperial government, Buddha, Confucians.

• Proceedings of the EASDL Conference
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• 2007.10a
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• pp.15-23
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• 2007

Tea plant(Camellia sinensis) is one of a very few plants containing caffeine, a kind of narcotics, originates from Yunnan in China and was utilized as a medicine at the beginning and then as a drink as well as a food. The tea was introduced to Japan from China. Japanese people well developed tea manufacturing technology to produce unique teas such as Matcha(抹茶) and Sencha(煎茶), resulting in creating a culture, Tea ceremony [Chado or Sado(茶道)].

• Journal of Global Scholars of Marketing Science
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• v.8
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• pp.21-38
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• 2001

In the paper, I selected the research topic, methods to commercialize traditional tea as a way to spread our tea culture recognizing the meaning of traditional tea. In other words, the research suggests that it should be significant that we learn some basic characters as well as reconsideration on traditional tea to commercialize our traditional tea as a tourism product. Consequently, it needs to develop various programs so as to provide chances to learn traditional tea manner along with the commercialization of traditional tea as a tourism product.