• 한국식품조리과학회지
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• 제31권3호
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• Applied Biological Chemistry
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• 제36권4호
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• pp.271-276
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• 1993

멸치를 보다 효율적으로 식용화하기 위하여 멸치를 주원료로 하고 여기에 우리나라 사람의 기호에 맞으면서 엑스분의 함량이 많아 즉석수우프의 원료로 이용하기에 적합한 표고버섯, 다시마, 가쓰오부시 등을 일정비율로 혼합한 복합 분말을 가공하여, 간편성 및 편리성을 부여하기 위하여 tea bag으로 낱포장을 시도하였다. 아울러 본 시제품 추출물의 정미성분에 대하여도 검토하였다. 멸치를 주원료로 한 복합 분말은 혼합물에 대하여 30mesh 정도로 분쇄한 마른멸치, 다시마, 표고버섯, 가쓰오부시를 각각 72%, 14%, 7% 및 7%의 비율로 혼합하여 제조하였다. 이렇게 제조한 복합 분말은 공기투과도가 $65\;m^3/m^2/min$ 또는$100\;m^3/m^2/min$인 tea bag에 포장하여 간편성을 도모하였다. 추출물의 총질소함량을 통한 추출속도, 색조 및 관능검사의 변화로 미루어 볼 때 최적 추출시간은 tea bag을 하지 않은 대조시료의 경우 3분, 공기투과도 $100\;m^3/m^2/min$인 tea bag으로 포장한 제품의 경우 5분, 공기투과도 $65\;m^3/m^2/min$인 tea bag으로 포장한 제품의 경우 20분 이상이었다. 이러한 결과로 볼 때 멸치를 주원료로 하는 복합 분말은 공기투과도 $100\;m^3/m^2/min$인 tea bag에 포장한 것의 경우 대조제품에 비하여는 간편성이 있었고, 추출율로 볼 때 공기투과도 $65\;m^3/m^2/min$인 tea bag에 포장한 것에 비하여는 경제성이 있어 공기투과도 $100\;m^3/m^2/min$인 tea bag에 포장하여 추출하는 것이 적절하였다. 멸치를 주원료로 하는 복합 분말추출물의 맛에는 멸치의 맛성분이 가장 큰 영향을 미쳐 histidine, proline, lysine 및 taurine 등의 유리아미노산과 IMP 등의 핵산관련물질이 주체를 이루었고, 총 creatinine, betaine, TMAO 등이 보조적으로 관여한다고 판단되었다.

• 동아시아식생활학회지
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• 제14권2호
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• pp.156-160
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• 2004

This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.171-176
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• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• 한국산학기술학회논문지
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• 제4권3호
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• pp.279-283
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• 2003

향신료로 널리 사용되는 마늘을 이용하여 마늘 특유의 맛과 향을 조절하여 쉽게 음용할 수 있는 tea-bag type침출차를 제조하는 방법을 개발하였다. 주재료인 마늘은 생마늘을 고온에서 구운 것보다 50℃에서 건조한 분말을 사용하는 것이 관능적으로 우수하였다. 단맛의 소재로 당전이 스테비아 감미료를 사용하여 마늘의 맛과 향을 masking할 수 있는 첨가물을 선발하였다. 그 결과 최종적으로 녹차, 둥굴레, 칡이 선발되었으며, 이들을 2종류씩 혼합한 경우 masking 효과는 두 종류의 부재료를 동량으로 사용한 실험구가 우수하였다. 마늘의 농도는 건조분말로 20∼30%, 스테비아 감미료의 농도는 1％가 적당하였다. 총 3종류의 formulation을 확립하였으며 관능적으로도 큰 차이는 없었다. 시판중인 현미녹차와 품질(색도, 탁도, 고형분 농도)을 비교한 결과 색도는 현미녹차가, 탁도와 고형분 농도는 마늘차가 우수하였다.

• 한국식품과학회지
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• 제22권3호
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• pp.296-299
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• 1990

제조방법이 간편하고 감미도가 높은 새로운 식혜 제조 방법을 개발하였다. 역가가 높은 엿기름만을 분획하여 Tea-bag$(16{\times}20cm)$에 넣어 엿기름 추출공정을 간편하게 하였으며 여기에 ${\alpha}-amylase$, glucoamylase, glucoisomerase를 첨가하여 쌀 전분의 분해를 촉진시켜 단맛이 강한 단당류로 분해되도록 하였다. 식혜의 제조는 엿기름과 효소를 넣은 Tea-bag을 물로 추출한 후 여기에 고두밥을 넣어 당화시켰다. 재래식 방법에 의하여 만든 식혜의 당 조성은 fructose 1.8%, glucose 7.5%, maltose 49.5%, DP3 8.6% 그리고 DP4 이상이 32.5%이었으나 본 연구에서 개발된 방법에 의하여 제조한 식혜는 fructose 6.7%, glucose 89.0%, maltose 1.9%, DP3 0.9% 그리고 DP4 이상이 1.6%로 나타나 쌀 전분의 대부분이 단당류로 분해가 되어 설탕 첨가없이도 감미가 높은 식혜를 제조할 수 있었다.

• 한국조리학회지
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• 제13권2호
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• pp.216-222
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• 2007

본 연구는 봉지형차를 찻잔에 넣고 찻물을 부을 때 차봉지에 달린 실과 종이 손잡이가 찻물에 빠져 비위생적인 찻물이 되는 문제를 해결하기 위해서 기존 찻잔의 구조를 개선한 결과 다음과 같은 효과를 얻었다. 본 봉지형차류용 개량 찻잔은 기존 찻잔의 상단에 폭 약 $1{\sim}1.5\;mm$ 깊이 약 $44{\sim}5\;mm$인 수직 실 홈을 형성하고 이 실 홈에 종이 손잡이를 잡아 올린 다음 실을 실 홈에 끼워 종이손잡이를 젖혀놓고 찻물을 부으면 찻잔 속에서 찻물과 차봉지가 동요되어도 종이 손잡이가 찻물에 빠지지 않아 위생적일 뿐만 아니라 기존의 종이손잡이의 평균 넓이($2.35{\times}2.65\;cm$)와 기존 실 길이(14.3cm)를 각각 70% 정도 감소시킬 수 있어 자원을 절약하는 효과도 있었으며 음용하는데 있어서도 훨씬 간편하고 안전하게 이용할 수 있었다.

• 한국임상수의학회지
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• 제26권1호
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• pp.41-47
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• 2009

Ingredient analysis and the medical action of various teas are accomplished on multi angle. However, the research regarding the prevention and a treatment of oral cavity disease, which use the green tea, is still insufficient relatively. In this experiment, the virtue of green tea bag on periodontal disease was studied. This experiment was used in 11 beagles. As a test group, 6 beagles were rinsed their tooth with green tea bag. The remaining 5 beagles were rinsed with filter paper which was soaked with normal saline. The test found no statistical significance in gingival index, plaque index, calculus index and dental pocket depth. But the number of bacteria colonies decreased significantly in test groups. The periodontal disease is related to the number of bacterial colonies. Therefore, this results show that the green tea bag is effective for periodontal disease.

• Environmental Analysis Health and Toxicology
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• 제16권1호
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• pp.35-41
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• 2001

Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

• 한국식생활문화학회지
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• 제15권5호
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• pp.398-412
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• 2000

The purposes of this study are : (a) to investigate the attitude to various coffee and tea of women, (b) to analyze the characteristics of each classified group according to eating frequency, and (c) to abstract the factors which can influence the consumption of coffee and tea. Questionnaires were hand delivered to 1,200 women residing in Seoul. A total of 1012 was usable: resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the one way-analysis of variance(ANOVA), Duncan's multiple comparison test, factor analysis and analysis of covariance (ANOCOVA). (a) Instant coffee was most consumed(22.1 times a month), green tea in tea bag(8.7), Donggulre tea(8.3), Coffee (72) in order of frequency. Among Korean traditional tea Donggulre tea(8.3) and Yuja tea (2.0) were most prefered but still a minute quantity of Korean traditional tea was enjoyed. (b) Coffee and Black tea was regarded unhealthful but habitual, delicious and familiar beverage. Green tea was regarded good for health but not so habitual, practical and familiar. The consumer awareness can be grouped into 3 clases : Healthy factor, Habitual Practical factor, Familiar factor. (c) The sociodemographic characteristics of women influenced the beverage consumption. Women in their 30s and 40s consumed much of instant coffee and coffee. 10s and 20s consumed much of canned coffee. Working women drank much of instant coffee and green tea in tea bag. Women in highest income group$({\geq}\;4,000,000\;won/month)$ consumed much of coffee. (d) The factors which influenced the eating frquency of those beverages were various. The eating frequency of instant coffee was influenced by the age, familiar factor and habitual practical factor. And coffee were influenced by income level, habitual practical factor. The frequency of green tea in tea bag was influenced by habitual practical factor and familiar factor, green tea was influenced by healthy factor and habitual practical factor, Donggulre tea was influenced by habitual practical factor.