• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.47-51
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• 2003

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

• KSBB Journal
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• v.16 no.2
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• pp.163-169
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• 2001

This study was undertaken to evaluate the effects of green and taste teas on the in-vitro antimicrobial activity and vacuolating toxin titer of Helicobacter pylori. Crude aqueous extracts prepared by adding 2 g of tea leaf or powder to 100 ml of boiling distilled water, and sterilized by passing through a 0.22 $mutextrm{m}$ membrane filter. Green tea, coffee, and ginger tea showed bactericidal activity on H. pylori within 3 hours. Black tea and ssangwha tea also showed bactericidal activity on H. pylori in 24 hours. Arrowroot tea show no bactericidal effect on H. pylori after 48 hours. Two fold diluted green tea and coffee decreased(1/10,000cfu) the growth of H. pylori in 24 hours, but the two fold diluted black tea, ssangwha tea, and ginger tea showed suppression effect upon of(1/10cfu) H. pylori in 24 hours. The two-fold and 10-fold diluted green tea, coffee and two-fold diluted black tea abrogated the vacuolating toxin titer of H. pylori, but the two-fold and 10-fold diluted ginger, ssangwha, ginseng, and arrowroot tea only reduced the vacuolating toxin titer of H.pylori from 1/2 to 1/8. These result suggest that green tea and coffee have effective antibacterial or bactericidal effects on H.pylori, and that they also have a neutralization effect upon the vacuolating toxin of H.pylori.

• Korean journal of food and cookery science
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• v.31 no.3
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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.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.6
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• pp.746-751
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• 2005

The purpose of this study was to evaluate the selective marinates, red win, ginger, ginseng, and green tea, for improving the sensory characteristics of pork hind legs. The marinated samples of pork hind legs were analyzed for their physicochemical propenies and sensory characteristics. Especially, overall acceptabilities of them were compared with bacon the most palatable pork meat to Koreans. After marinating, all the meats except the red wine marinated meat showed pH increase. After cooking, all the marinated meat including red wine marinated meat recorded further pH increase. The water holding capacities(WHC's) of the marinated meats except the ginger one showed a tendency of decrease. however, who's or all the cooked meats were increased greatly. Only the L-value or the green tea marinated meat increased After cooking, the L-values of the red wine and ginseng marinated meats were lower than that of the unheated cooked meat The a-value of the green tea marinated meat recorded the lowest In the hardness and gumminess test all the marinate treatments showed lower values than the control did. the brittleness of all the marinated meats except the ginger one decreased The flavor of the cooked ginger marinated meat was improved to the similar level of bacon. The textures of all the treatments except the green tea marinated meat were improved the overall acceptability of the ginger or ginseng marinated meat improved greatly to $87.6\%$ of bacon$(100\%)$.

• Journal of Ginseng Research
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• v.6 no.1
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• pp.30-37
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• 1982

This study was conducted to investigate the water vapor permeability of packaging film, Al- foil laminated paper, and sorption properties of dehydrated and powdered foods. The results are as fellows. 1. Absorption rate of each products was greately affeoted by physicochemical properties of foods rather than initial moisture contents of the products. 2. The absorption rate of each products were in the order of freeze dried coffee, spray dried coffee, freeze drie4 ginseng extract, spray dried ginseng extract, ginger tea, black tea, citrus juice Powder and ssang wha tea. 3. Most of the products such as freeze dried coffee, spray dried coffee, freeze dried ginseng extract, ginger tea and black tea have shorter than a month of shelf life. 4. The stability of the products were greatly affected by its desorption properties than the degree of desorption of moisture. 5. Water vapor permeability of packaging materials which are laminated Al-foil with polythylene and glassin paper were mainly affected of thickness of Al-foil and polyethylene.

• Korean journal of food and cookery science
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• v.11 no.2
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• pp.93-97
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• 1995

Effects of added ginger juice in Yackwa on the sensory quality and the lipid oxidation were studied. Also effects of soaking on the lipid oxidation were examined. There were no significant differences between Yackwa without adding ginger juice and ones with adding ginger juice on texture, shape, color. However, Yackwa, with ginger juice more than 1 tea spoon(1.5) of ginger juice per 1 cup of flour, was better than one without ginger juice on taste, flavor and overall acceptibility. Added ginger juice showed the antioxidant effect during frying in oil and storage at room temperature. The higher the amount of ginger juice was added, the slower of lipid oxidation was resulted in Yackwa. Yackwa soaked in syrup or in honey showed lower lipid oxidation than one without soaking during storage at room temperature. The antioxidant effect of soaking in honey was higher than one of soaking In syrup.

• Journal of Society of Preventive Korean Medicine
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• v.21 no.2
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• pp.95-103
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• 2017

Objectives : The aim of this study is to analyze the news contents of Korean style medicinal tea and investigate how it is portrayed in the consumer market. Methods : Total of 355 articles are selected by inputting "Korean style medicinal tea" and analyzed; 108 articles for 2013, 107 articles for 2014, 140 articles for 2015. Results : 175 different tea were found from Jan. $1^{st}$ 2013 to Dec. $31^{st}$ 2015, with ginger tea the most frequently covered for 68 times. Among 175 tea, 117 had one ingredient and 58 had more than one ingredient. The most frequently covered category was "Disease and Health Promotion" followed by "Commercial Ads", "Korean style medicinal tea Culture", and others. From 355 articles, 188 provided the information on the efficacy of Korean style medicinal tea, 88 presented the pharmacological activity, 84 addressed the recipe, 80 explained the taste, and 31 included ancient literature. The most frequently covered tea were ginger tea, omija tea, gugija tea, jujube tea, mogwa tea. Autumn and winter had 109 articles, spring had 89, and summer had 86. Conclusions : This study showed the potential of Korean style medicinal tea as a successful future content. Most of the articles about Korean style medicinal tea contained information about the efficacy but practical information such as the recipe and drinking method were not addressed much. Therefore, future study is needed to investigate additional information about Korean style medicinal tea.

• Food Science and Preservation
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• v.17 no.1
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• pp.66-71
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• 2010

In the Joseon Dynasty, various fruit teas were popularized to promote health, with spread of Donguibogam and Hyangyag gugeupbang. As interest in fruit tea has recently increased, studies on its manufacture have become necessary. We used response surface analysis for rediscovery and commercialization of grape tea. Major materials of traditional grape tea are grape juice, pear juice, ginger juice, and honey, and the sugar contents of these materials were 12.3, 14.1, 3.3 and 75 $^{\circ}Brix$, respectively. When sensory examinations were conducted with subjects aged 40-60 years, the difference between dilution ratios of 100% and 150% was not significant, but tea diluted by 150% showed somewhat higher scores than did tea diluted by 100%. Ginger taste and sweetness were found to have the greatest effect on overall acceptance. Regression analysis on color, flavor, taste, and overall acceptance values, with reference to ginger juice and honey as independent variables, revealed that the $R^2$ values were 0.8411, 0.6717, 0.9499, and 0.9015, respectively. Contour maps were superimposed to obtain an optimal combination of ingredients for traditional grape tea, and the indicated levels of ginger juice and honey were 0.46-0.69% and 3.85-5.20%, in combination with grape juice, pear juice, and water concentrations of 28%, 9% and 60% (all w/w), respectively. Thus, it is now possible to prepare traditional grape tea.

• Journal of Nutrition and Health
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• v.12 no.1
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• pp.77-82
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• 1979

The purpose of this study was to search for a mixture of stevioside and sucrose, the sweetness of which in soft drink such as cocoa and ginger tea were almost equal the sweetness of commomly used 7% sucrose in the drinks. Results obtained by the present experiment were as fellows: 1) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 40mg (0.04%) (B) and 1.0% sucrose, and 50% and 95% stevioside 60mg (0.06%) (A,B) respectively, the sweetness of which in ginger tea corresponded to that of reference in the drink. 2) Mixture of 50% stevioside 40mg (0.04%) (A) and 2.0% sucrose, 95% stevioside 20mg (0.02%) (B) and 2.0% sucrose, and 50% stevioside 40-60mg (0.04-0.06%) (A) and 95% stevioside 40-60mg (0.04-0.05%) (B), the sweetness of which in cocoa is equal to that of standard sucrose in the drink. 3) The mixture contains low energe, and also the after-taste of stevioside was not detected in the above drinks.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.899-907
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• 2007

The purpose of this research was to investigate the effects of herbs, including rosemary, thyme, oregano, ginger, and green tea, on the quality characteristics and antioxidant activity of Yagkwa. After 16 days of storage at $60^{\circ}C$, all the herb-added samples showed significantly lower values for acid, TEA and peroxide than the control. The samples with rosemary and thyme showed significantly higher antioxidant activities than the other samples. The samples with rosemary and ginger showed significantly lower L-values than the control sample and the samples with thyme, oregano and green tea showed significantly lower a-values than the control. For the b-value, the control sample had the highest value. In the sensory evaluation of the Yakgwa, there were no significant differences between the samples in terms of color, flavor and texture. For overall acceptability, the rosemary-added sample showed the highest score among the samples and the thyme-added sample showed a significantly lower score than the control. In the texture analysis, all the herb-added samples, except for green tea, showed higher hardness than the control. In conclusion, the addition of herbs would be a useful way to enhance the antioxidant quality of yakgwa and rosemary would be the best choice when considering antioxidant activity and sensory characteristics.