• 한국식생활문화학회지
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• 제22권4호
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• pp.449-453
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• 2007

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

• The Plant Pathology Journal
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• 제31권3호
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• pp.278-289
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• 2015

Indigenous strains of Trichoderma species isolated from rhizosphere soils of Tea gardens of Assam, north eastern state of India were assessed for in vitro antagonism against two important tea fungal pathogens namely Pestalotia theae and Fusarium solani. A potent antagonist against both tea pathogenic fungi, designated as SDRLIN1, was selected and identified as Trichoderma viride. The strain also showed substantial antifungal activity against five standard phytopathogenic fungi. Culture filtrate collected from stationary growth phase of the antagonist demonstrated a significantly higher degree of inhibitory activity against all the test fungi, demonstrating the presence of an optimal blend of extracellular antifungal metabolites. Moreover, quantitative enzyme assay of exponential and stationary culture filtrates revealed that the activity of cellulase, ${\beta}$-1,3-glucanase, pectinase, and amylase was highest in the exponential phase, whereas the activity of proteases and chitinase was noted highest in the stationary phase. Morphological changes such as hyphal swelling and distortion were also observed in the fungal pathogen grown on potato dextrose agar containing stationary phase culture filtrate. Moreover, the antifungal activity of the filtrate was significantly reduced but not entirely after heat or proteinase K treatment, demonstrating substantial role of certain unknown thermostable antifungal compound(s) in the inhibitory activity.

• 디지털융복합연구
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• 제12권5호
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• pp.479-490
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• 2014

본 연구는 보호관찰 청소년들의 대표적인 특성으로 비행의 원인이라고 할 수 있는 낮은 자기효능감 향상을 위한 차문화치료 프로그램을 개발하고 실제 적용을 통해 청소년들이 프로그램 참여 전후에 자기효능감에 어떤 변화과정을 보이는지 검증하였다. 프로그램의 효과성 검증을 위하여 양적 분석 및 질적 분석을 병행한 통합적 접근방식이 실행되었다. 보호관찰 청소년의 자기효능감 향상을 위한 차문화치료 프로그램에서 체계적 관찰을 통해 이루어진 질적 분석 결과, 청소년들의 태도와 적극적 참여 정도 부분이 크게 향상되었다. 또한 양적 분석 결과, 일반적 자기효능감과 사회적 자기효능감의 하위 요인에서 통계적으로 유의미한 향상을 보이는 것으로 나타났다.

• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• 한국식생활문화학회지
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• 제20권5호
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• pp.532-537
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• 2005

This study was carried out to clarify the effect of addition of green tea powder on Dasik quality. The green tea powder was added as the ratio of 0%, 2%, 4%, 6% and 8%, respectively. The physio-chemical analysis and sensory test on the Dasik were performed. The flour and starch Dasik added to green tea powder showed lower moisture content compared to the non-added treatment, but the ash content was higher in the added Dasik. At the color test, Dasik of green tea powder showed lower L, a, and b value than the non-added treatment, respectively. These values were greatly decreased as the amount of green tea powder was increased. Addition of green tea powder had a tendency to show high hardness, cohesiveness, springiness, and gumminess but brittleness was low in the non-added treatment. Therefore, addition of green tea powder made Dasik texture more dense, and this tendency of texture was distinct at the flour Dasik compared to the starch Dasik. At the sensory test, surface color and green tea flavor were strong as the adding amount of green tea was increased, but sweetness was weak. There were not significant differences in the overall preference among 0%, 2% and 4% treatments, but the preference was greatly decreased from the above 6%. In conclusion, 4% addition of green tea powder would be the useful method to enhance quality of Dasik, and the flour Dasik showed better result than the starch Dasik.

• 한국도서관정보학회지
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• 제36권2호
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• pp.31-48
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• 2005

이 연구는 해방 이후부터 2003년까지 우리나라에서 출판된 차 관련 석${\cdot}$박사학위논문을 대상으로 하여 학위 종류별 논문의 발표연도별 차문화의 영역별로 출판 상황을 분석함으로써 우리나라에서 이루어진 차문화의 연구동향을 살펴보는데 목적을 두었다. 연구의 결과, 지금까지 모두276편이 출판되었으며, 이중 석사학위 논문이 232편으로 전체의 $84\%$를 차지했다. 출판시기별로는 1990년대 중반부터 크게 증가하다가 2000년에 이르러 급격히 증가하였다. 분야별로는 차의 효능 및 효과에 관한 논문이 178편$(64.4\%)$으로 절대 다수를 점하였고, 이 중에서 의${\cdot}$약학적 관점의 논문이 148편으로 $83\%$를 차지하고 있다. 다음은 다구, 제다, 차문화 일반의 순이었다. 차를 문화적 관점에서 보는 다도, 다례는 합쳐 $6.9\%$에 불과했다. 최근에는 다도교육이나 마케팅 분야의 논문이 크게 증가하고 있다.

• 한국식생활문화학회지
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• 제3권1호
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• pp.67-76
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• 1988

With a view to making comparative study and promoting the interchange of food culture between Korea and Japan, a sensory test was given to 60 female college students (30 Koreans and as many Japanese) in order to find out differences in preference of various teas between the two nations. The findings are as follows: 1. The correlation between each specific tea and total evaluation: Significant level of high positive correlation was indicated in case of color, taste, and aftertaste by both Koreans and Japanese. In case of odor, and flavor the Koreans indicated insignificant level of nought, and the Japanese significant level of high negative correlation one. In sweetness and total evaluation the Koreans indicated positive correlation and the Japanese insignificant level of nought. 2. Comparison of preference of various teas by the Koreans and the Japanese 1) Ginseng tea A and Ginseng tea B As to Ginseng tea A and Ginseng tea B the Koreans liked odor best while the Japanese liked flavor best. In general preference the Koreans liked them better than the Japanese, and both groups indicated significant level (p <.001). 2) Black tea A: As to Black tea A the Koreans liked odor best while the Japanese taste, and in general preference the Japanese liked them better than the Koreans and both groups indicated significant level (p <.001). 3) Black tea B. As to Black tea B the Koreans liked odor best while the Japanese color, and in general preference the Japanese liked them better than the Korean and both groups indicated significant level (p <.01). 4) Coffee A. The Koreans liked odor best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 5) Coffee B. The Koreans liked color best while the Japanese flavor, and neither of the groups indicated significant level (p <.05). 6) Green tea A and Green tea B. As to Green tea A and Green tea B, the Koreans liked odor best while the Japanese taste. In general preference the Japanese liked them better than the Koreans, both indicated significant level (p <.001). 7) Malcha (a kind of traditional Green tea) Both groups liked flavor best, in general preference the Japanese liked it better than the Koreans, and both groups indicated significant level (p <.001).

• 한국콘텐츠학회논문지
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• 제15권6호
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• pp.392-398
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• 2015

지적장애인들이 성인으로 새로운 환경에 사회적응하기 위해 내재되어 있는 불안을 감소해 줄 필요가 있다. 이를 위하여 정서적으로 안정되어있는 차문화의 분위기 속에서 불안을 자연스럽게 감소하여 자신을 이해하고 존중하며 사랑할 수 있게 도와주는 차문화치료 프로그램을 구성하고 실시하였다. 연구대상자는 프로그램 참가를 지원한 P시 지역의 장애인 복지관에 소속된 장애인 1-3등급(사회적응반 소속) 22명(실험군 11명, 대조군 11명)으로 하였다. 연구결과, 실험군의 불안 척도 점수는 사전검사에서 평균 46.82(표준편차 2.32) 였으며, 사후검사에서는 평균 34.55(표준편차 2.98)로 나타나 12.27점이 낮아졌다. 차문화치료 프로그램에 참여한 지적장애인들의 불안 척도 점수는 프로그램 이후 통계적으로 유의하게 감소된 것으로 나타났다.

• 사물인터넷융복합논문지
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• 제6권4호
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• pp.73-79
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• 2020

본 연구는 관계적 공격성 완화를 위한 차문화치료 융합프로그램의 효과성을 검증하기 위하여 P시 소재 노인주간보호센터를 이용하는 70세 이상의 여성노인들 10명을 연구대상으로 하여 노인의 관계적 공격성 완화를 위한 차문화치료 융합프로그램을 적용하고 그 효과를 살펴보고자 한다. 분석결과로 반응적 관계적 공격성과 주도적 관계적 공격성 점수는 사전검사 평균보다 사후검사 평균에서 0.21 낮아져 차문화치료 프로그램에 참여한 노인들의 주도적 관계적 공격성은 프로그램 참여 전보다 감소 된 결과를 보여주고 있다. 이러한 분석결과를 바탕으로 노인주간보호센터 이용노인의 관계적 공격성 완화를 위한 실천적 제언을 제시하였다.

• 한국식생활문화학회지
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• 제18권3호
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• pp.226-234
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• 2003

The effects of dried green tea leaf powders on serum lipid concentrations were evaluated in rats. Sixty male Sprague-Dawley rats weighing $100{\pm}10g$ were divided into six groups and fed high fat diets for six weeks. Experimental groups were administered with following diets; Normal fat diet and normal and high fat diets with 1% dried green tealeaf powders. Tissue weights of liver, lung, stomach, heart, kidney and spleen of high fat diet exposed rats were reduced by dried green tea leaf powders groups. The concentrations of serum triglyceride in rats fed the dried green tea leaf powders were lower than those in other groups. The concentrations of total cholesterol in green tea leaf powders the were lower than those in high fat diet groups. The concentrations of HDL-cholesterol in serum of the dried leaf powders green tea were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the dried green tea leaf powders groups were tended to be lower than those of other groups. GPT and GOT were decreased in dried green tea leaf powders groups and than in the high fat group. LDHase was lower in the dried green tea leaf powders groups than in the high fat group. These results suggest that dried leaf powders green tea groups may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.