• Culinary science and hospitality research
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• v.6 no.3
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• Journal of the Korean Society of Food Culture
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• v.4 no.2
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• pp.155-159
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• 1989

The introduction of six kinds of teas in Koryo dynasty and tea-making in domestic were investigated. The results were certified as follows. 1. Lump-tea was introduced and then also produced in domestic. 2. It is assumed that scented-tea was made from white-tea. 3. It is assumed that strong-tea and large tea were blue tea. 4. Leap-tea, green-tea were druncken at the end of Koryo dynasty.

• Preventive Nutrition and Food Science
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• v.5 no.3
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• pp.165-169
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• 2000

Kombucha beverages were made from sweetened tea by Oriental, European and Tibetan tea fungus starters. The hot water extracts o green tea, black tea, Gugija and Omija were mixed with white and/or brown sugar, and were fermented under a static culture at 3$0^{\circ}C$. Titrable acidity, pH, color and cellulose production in kombucha beverages were evaluated. All tea fungus starters showed a higher acid production in green/black tea extracts rather than Gugija and Omija extracts. In green/black tea extracts Oriental tea fungus produced a kombucha beverage with a higher titrable acidity and lower pH than those of European and Tibetan tea fungus starters. By the static fermentation of green/black tea extract for 18 days, Oriental, Tibetan and European tea fungus starters produced cellulose pellicles of 0.43g, 0.16g, and 0.19 g (dry weight) on the top in the culture, respectively. As a mother starter, the cellulose pellicle was more efficient in acid production compared with tea fungus broth. Oriental/Tibetan mixed tea fungus showed the best acid production in the green/black tea extract supplemented with brown sugar.

• Weed & Turfgrass Science
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• v.4 no.2
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• pp.129-134
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• 2015

White grub damages various crops, trees and they can also be one of the most serious pests of turf grass in golf courses. This study was conducted to determine the biocontrol of white grubs with 18 different kinds (anise, camphor, castor, cinnamon, clove oil, citronella, fennel, geranium, lavender, lemongrass, linseed, neem, peppermint, pine, rosemary, tea-tree, thyme, and turpentine) of plant essential oils in laboratory, green house and field. Anise oil (88.9%), linseed oil (100%), and tea-tree oil (88.9%) were highly effective among tested essential oils against 3rd instar of Bifurcanmala aulax in cap vial experiment. However, anise and linseed oils showed low mortality against $3^{rd}$ instar of Popillia japonica in pot greenhouse experiment. Efficacy of anise, linseed oil, and tea-tree was also different depending on target white grub in field trials. Correlated mortality showed 32.6% only in tea-tree oil treatment against pupae of Adoretus tenuimaculatus however, correlated mortality of anise, linseed and tea-tree oil were 54.8, 51.6 and 56.5% respectively against $3^{rd}$ instar of Exomala orientalis in the field trial in Adelscott Country Club in Hapcheon, Gyeongnam province.

• The Korean Journal of Food And Nutrition
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• v.23 no.2
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• pp.178-185
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• 2010

Barley leaves tea white bread were prepared by the addition of 0.005, 0.010, 0.015, and 0.020% hemicellulase to flour of the basic formulation. The experiments and control were then compared in terms of quality characteristics, including pH, total titratable acidity, fermentation power of dough expansion, specific volume, baking loss, moisture content, color, textural characteristics, internal surface appearances, and sensory qualities in order to determine the optimal ratio of hemicellulase in the formulation. There were no significant differences in pH and total titratable acidity of dough and bread among the experiments. Fermentation power of dough expansion were increased as incubation time increased. Bread made by the addition of hemicellulase had significantly higher specific volume than the control group. However, lightness and yellowness showed the reverse effect. Greenness was not significantly different among the samples. Baking loss was the highest at the 0.020% addition level, and moisture content was maximal with the 0.010% addition, while the lowest in the control bread samples. As hemicellulase contents increased, harness and fracturability decreased. Resilience was maximal with the 0.015% addition, and was minimal in the 0.005% group. In the sensory evaluation, color, flavor, softness, overall acceptability, barley leaves flavor, delicious taste, astringency, bitterness, and off-flavor were not significantly different among the samples. In coclusion, the results indicate that adding 0.010% hemicellulase in barley leaves tea white bread is optimal for quality and provides a product with reasonably high overall acceptability.

• Research in Plant Disease
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• v.9 no.4
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• pp.209-212
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• 2003

Blister blight was occurred on tea (Thea sinensis) in a farmer's tea garden located in Sicheon-myon, Sancheong-gun, Gyeongnam province, Korea. The typical symptoms of the disease were appeared on the leaves and bud. The early symptom were started with small yellowish spots then infected area became upheave and covered with white blister which the hymenium de.veloped from under neath of epidermis. Generally, the infected leaves and buds were appeared like rice cake. Colonies formed on PDA were developed white, later turned milk white. Basidia were 2 sterigma, and 30${\sim}$53 ${\times}$ 3.1${\sim}$5.8 ${\mu}m$ in size. Basidiospores were ellipsoid curved, coloriess, 1-celled and 11${\sim}$14.7 ${\times}$ 4${\sim}$5.4 ${\mu}m$ in size. The optimum temperature for growth of the fungus was about $25^{\circ}C$ on PDA and PSA. This is the first report on the blister blight of tea caused by Exobasidium vexans in Korea.

• Korean Journal of Food Science and Technology
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• v.17 no.4
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• pp.304-310
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• 1985

Sensory comparison of the flavor of ginseng teas prepared from concentrated white or red ginseng extract was investigated by multipl comparison test and quantitative descriptive analysis (QDA) on 12 selected descriptions. The white ginseng tea revealed higher intensities in odor and taste than those of red ginseng tea, particularly on earthy and sweet odor and bitter and astringent taste. Increase in sample temperature from $2^{\circ}C$ to $80^{\circ}C$ caused a general increase in aroma and bitter taste. When sucrose added into 3% ginseng tea solution, all of the taste descriptions, most significantly on bitterness and astringency, scored lower except sweetness while the aroma was affected a little.

• Preventive Nutrition and Food Science
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• v.7 no.1
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• pp.37-42
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• 2002

Factors affecting the production of bacterial cellulose and organic acids in Kombucha fermentation were investigated. Kombucha was obtained by the fermentation (for 12 days at 3$0^{\circ}C$) of the green/black tea extract, supplemented with 10% white sugar, using an Oriental tea fungus as starter. Hitgher initial pH increased acid production with decreased cellulose production. With a cellulose pellicle or tea fungus broth as a starter, a 1~3 mm thick cellulose layer developed as a top layer every four days, and was removed subsequently while continuing fermentation. Addition of 30 mL tea fungus broth (13%, v/v) in Kombucha fermentation resulted in maximum production of a cellulose pellicle, indicating weak acid production. Yield of cellulose production at an early stage of fermentation was also higher when Kombucha was inoculated with a cellulose pellicle. In fact, addition of 1% (v/v) alcoholic beverage in the Kombucha fermentation activated the cellulose production, coupled with four times higher acid production.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.230-242
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• 2015

The purpose of this study is to investigate the quality characteristics of bread added with different levels of Pu'er tea. The overall effects of Pu'er tea on white pan bread were examined through mixograph, fermentation rates, TPA, volumes, crumbScan, color value, moisture content, and sensory evaluation. The result of the mixogram showed that all samples were found to be adequate between 3 and 5 minutes of peak time and their peak values were at 60%. Among the samples, PRaw15 had the highest fermentation rate, and it showed the lowest hardness in TPA. In addition, PRaw15 had the highest specific volume and moisture content. The results of the crumbScan showed that there were significant differences in crumb fineness, volume, and thickness between the samples. Color value also exhibited significant differences between the samples. The acceptance test showed that PRipe15 had the best overall acceptance. In conclusion, Pu'er tea affects the quality of dough and bread. Therefore, Pu'er tea could be added when bread is baked for improved health and better quality of the bread.

• Proceedings of the Korean Society of Applied Pharmacology
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• 2003.11a
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• pp.111-111
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• 2003

Green tea have been widely reported as functional foods because of their various bioactivities. In the present study, we used 3T3-Ll cells model of white adipocytes to clarify whether green tea and its main pharmaceutically effective compounds (EGCG, caffeine and theanine) prevent obesity. Cellular viability, glycerol-3-phosphate dehydrogenase activity, glycerol release and HSL mRNA levels were checked. Glycerol release into the medium was significantly increased by the cells treated with green tea extract. Glycerol release into the medium was significantly increased by the cells treated with green tea extract. Caffeine and theanine from green tea showed some level of lipolytic activity, and glycerol-3-phosphate dehydrogenase activity was remarkably decreased by EGCG. These results suggest that green tea has anti-obesity effect through inhibition of adipogenesis and stimulation of lipolysis. Catechins and theanine of green tea might be the factors responsible for the modulation of lipid metabolism and adipocyte differentiation.