• 한국식생활문화학회지
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• 제37권1호
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• pp.90-98
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• 2022

This study investigated the physicochemical and antioxidant properties of sponge cakes made using different amounts (2 and 4%) of barley sprout powder (BSP) and green tea powder (GTP), respectively. The results showed that the baking loss rate of GS2 (2% green tea) and GS4 (4% green tea) was 12.39% and 11.96%, respectively in the green tea addition group, which was higher than that of the barley sprout group, but significantly lower than that of the control group at 13.34% (p<0.05). The specific volumes of the sponge cake containing barley sprout and green tea 2% and 4% were between 2.84-2.95 mL/g, which was significantly higher compared to the control group at 2.69 mL/g (p<0.05). The sugar content was significantly higher in the control group and the barley sprout addition group at 2.30°Brix (p<0.05). As for the volume index, the control group with the lowest value at 13.43 showed a significant difference compared to the addition groups. The volume index significantly decreased as the addition amount increased, measuring 14.07 in BS4 (4% BSP) compared to 14.87 of BS2 (2% BSP) in the barley sprout group (p<0.05). In cross-sectional photography, the color became darker than that of the control group as the quantum of additives increased. In terms of the DPPH and ABTS radical scavenging activity, the total phenol content, and total flavonoid content, the groups with the addition of barley sprout and green tea showed higher antioxidant activity than the control group (p<0.05).

• 한국식품저장유통학회지
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• 제9권4호
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• pp.406-410
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• 2002

김치제조시 녹차의 첨가방법이 발효특성과 관능적 품질에 미치는 영향을 조사하기 위하여 1%의 녹차추출물를 함유하는 소금물로 절인 후 담근 김치(I), 절임배추를 1% 녹차추출 물에 일정시간 담금후 제조한 김치(II), 녹차 1%를 양념과 혼합하여 담근 김치(III)의 3가지 방법으로 김치를 제조한 후 1$0^{\circ}C$에서 숙성시키면서 pH, 산도, 균수, 색상 및 관능적 품질을 조사하였다. 대조구의 pH는 숙성중 I~III의 경우보다 낮아 녹차처리구가 숙성이 지연되었다. 산도의 경우도 pH와 역으로 pH의 결과와 일치하였다. 그러나 녹차처리방법에 따른 큰 차이는 보이지 않았다. 대조구의 총균수와 젖산균수는 각각 6.16~9.29 및 4.59~8.42 log cfu/mL로I~III의 5.40~8.38 및 4.99~8.07 log cfu/mL보다 높았다. 김치조직의 L＊값은 I< II

• 한국식품조리과학회지
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• 제18권2호
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• pp.129-135
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• 2002

한국산 대두(장엽콩)에 녹차가루를 첨가하여 제조한 두부의 저장 특성을 검토하였다. 녹차가루 첨가 두부의 수율은 첨가량이 증가할수록 낮은 수율을 보였다. 녹차가루 첨가두부와 두부 침지액의 pH는 저장기간동안 감소하는 경향을 보였으며, pH 감소폭은 녹차가루를 첨가하지 않은 시료에서 가장 컸고, 녹차가루 1.0% 첨가시료에서 가장 적었다. 녹차가루 첨가두부 색도에서, 적색도를 나타내는 a값은 저장에 따라 증가하는 경향이었으나 L값과 b값은 큰 변화를 보이지 않았다. 녹차가루 첨가두부의 조직 특성치는 저장기간에 따라 큰 변화는 보이지 않았다. 저장기간이 경과함에 따라 녹차가루 첨가두부 침지액의 총 미생물 수와 흡광도는 증가하였으며, 녹차가루 첨가량이 증가함에 따라 수치가 낮아져 저장 8일째의 녹차가루 1.0% 첨가시료의 미생물은 3.0x$10^{6}$ CFU/ml이었으며 흡광도는 0.175로 가장 낮았다.

• 한국식품조리과학회지
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• 제19권6호
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• pp.737-744
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• 2003

The effects of xylitol and/or erythritol as the alternative ingredients to sugar on the quality characteristics of Yuza tea were studied. The relative sweetness of xylitol and erythritol to a 10％ sucrose solution were 1.10 and 0.71 respectively and there were no change after the addition of the acid and flavoring agent. The sensory characteristics of Yuza tea with xylitol were quite similar in many attributes to Yuza tea with sugar, while Yuza tea with erythritol had many undesirable attributes. Yuza tea with a mixture of xylitol and erythritol(1:1) was less sweet and less acceptable than Yuza tea with sugar. The consumer acceptance test showed that the overall acceptability of Yuza tea made with xylitol was similar to the Yuza tea with sugar. Adding sucralose to the Yuza tea with a mixture of xylitol and erythritol improved the sweetness and overall acceptability in the consumer acceptance test. The pH value of the erythritol Yuza tea was 3.16 and showed a significantly lower value than the 3.39 of sugar and xylitol. The refractive index of the sugar Yuza tea was the highest at 21.03$^{\circ}$Bx. The vitamin C content of Yuzachung with sugar was 34.5mg/100g and the dietary fiber content was 2,80g/100g. Xylitol Yuzachung showed the highest a and b values, but when it was diluted with water to make Yuza tea, the intensity of the color was not significantly different from the Yuza tea with sugar.

• 한국식품조리과학회지
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• 제24권6호
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• pp.876-881
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• 2008

마늘 고유의 독특한 맛과 냄새로 인한 관능적 품질 저하로 식품산업에서 마늘의 활용성 감소를 개선하고, 현대인의 부족한 칼슘섭취를 보완해 줄 영양성과 기능성을 더욱 부각시킨 마늘 식품소재를 개발하기 위하여 녹차, 숯과 마늘을 고온고압 가열처리한 뒤 탄산칼슘, 젖산칼슘, 구연산칼슘, 칼슘믹스, 칼슘파우더를 2% 첨가하여 칼슘첨가 녹차마늘 페이스트를 제조한 후 이화학적, 관능적 특성 및 항산화성을 평가하였다. 탄산칼슘, 칼슘믹스, 칼슘 파우더를 첨가했을 때 pH 증가와 적정산도의 감소폭이 커졌으며, 점도 역시 칼슘을 첨가했을 때 높아졌다. 당도는 칼슘 첨가에 따른 유의적 차이가 없었으며, 색도는 명도, 적색도, 황색도 모두에서 유의적으로 증가 하였다(p<0.05). DPPH radical 소거능 및 Hydroxyl radical 소거능에 대한 항산화 활성에서는 칼슘을 첨가했을 때 증가하여 칼슘이 산화를 방지해주는 것을 알 수 있었다. 또한 7점 척도법으로 마늘맛과 마늘 냄새 특성에 대한 강도검사를 실시한 결과 마늘 냄새에 있어서는 대조구가 5.3점, 탄산칼슘 2.6점, 젖산칼슘 3.2점, 구연산 칼슘 2.2점, 칼슘 믹스 4.3점, 칼슘파우더 4.1점이며, 마늘 맛에 있어서는 대조구가 5.1점, 탄산칼슘 3.0점, 젖산칼슘 3.5점, 구연산 칼슘 3.2점, 칼슘믹스 3.5점, 칼슘 파우더 3.4점으로 나타나 탄산칼슘과 구연산 칼슘을 첨가 했을 때 마늘의 고유의 매운 맛과 향이 적게 느껴지는 것으로 나타났다. 이러한 결과를 바탕으로 칼슘첨가 녹차 마늘 페이스트는 관능적 품질과 기능성을 높인 마늘첨가 가공제품의 개발에 있어서 유용한 식품 소재로서의 가능성을 가지고 있다고 사료된다.

• KSBB Journal
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• 제23권2호
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• pp.131-134
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• 2008

캠페롤은 항산화, 항염등의 성질을 가지고 있지만 생산이 쉽지가 않다. 차의 씨를 가공하고 발생하는 부산물 (tea seed extract)에는 캠페롤과 당이 결합되어 있는 형태인 camelliaside A와 camelliaside B가 포함되어 있다. 본 실험에서는 캠페롤을 효소의 가수분해에 의하여 생산하였다. 가장 효과적인 효소는 $pectinex^{(R)}100L$ 이며, 효소 반응에서 캠페롤은 48시간내에 생산되었다. 반응 최적 조건은 $40^{\circ}C$, pH 4이며 생산의 최적조건하에서 차 부산물 1 kg당 1.6 g의 캠페롤이 생산되었고 약 80%의 캠페롤이 침전되었다. 효소반응에 의한 캠페롤 생산법은 생산물의 회수가 용이한 효과적인 방법임을 알 수 있다.

• 한국식생활문화학회지
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• 제22권5호
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• pp.609-614
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• 2007

Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.

• Nutrition Research and Practice
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• 제5권1호
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• pp.20-27
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• 2011

We conducted this study to examine the effects of safflower seed granular tea containing physiologically active polyphenols on antioxidative activities and bone metabolism. Forty postmenopausal women ages 49 to 64-years were recruited from Daegu and Gyeongbuk and were randomly assigned to either a safflower tea supplement (Saf-tea) group (n=27) or a placebo group (n=13). The Saf-tea group received 20 g of safflower seed granule tea per day containing a 13% ethanol extract of defatted safflower seeds, whereas the placebo group received a similar type of tea that lacked the ethanol extract. No significant changes in nutrient intake for either the placebo or Saf-tea groups were observed before or after the study period, except vitamin A intake increased after 6 months in the Saf-tea group. Dietary phytoestrogen intakes were similar in the Saf-tea group (60.3 mg) and placebo group (52.5 mg). Significant increases in plasma genistein and enterolactone were observed in the Saf-tea group. After 6 months of supplementation, serum levels of antioxidant vitamins such as a-tocopherol and ascorbic acid increased significantly, and TBARS levels decreased in the Saf-tea group compared to the placebo group. Serum osteocalcin levels were reduced (P<0.05) in the Saf-tea group after 6 months, whereas serum osteocalcin did not change in the placebo group. Urinary deoxypyridinoline/creatinine excretion was not different between the two groups at baseline, and did not change in either group after 6 months. Bone mineral density decreased significantly in the placebo group (P<0.01) but not in the supplemented group. It was concluded that polyphenols (72 mg/day), including serotonin derivatives, in the Saf-tea had both antioxidant and potential bone protecting effects in postmenopausal women without liver toxicity.

• Nutrition Research and Practice
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• 제1권4호
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• pp.298-304
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• 2007

This study was conducted to investigate the hypocholesterolemic effect of simvastatin (30 mg/kg BW) and antioxidant effect of coenzyme Q10 (CoQ10, 15 mg/kg BW) or green tea (5%) on erythrocyte Na leak, platelet aggregation and TBARS production in hypercholesterolemic rats treated with statin. Food efficiency ratio (FER, ADG/ADFI) was decreased in statin group and increased in green tea group, and the difference between these two groups was significant (p<0.05). Plasma total cholesterol was somewhat increased in all groups with statin compared with control. Plasma triglyceride was decreased in statin group and increased in groups of CoQ10 and green tea, and the difference between groups of statin and green tea was significant (p<0.05). Liver total cholesterol was not different between the control and statin group, but was significantly decreased in the group with green tea compared with other groups (p<0.05). Liver triglyceride was decreased in groups of statin and green tea compared with the control, and the difference between groups of the control and green tea was significant (p<0.05). Platelet aggregation of both the initial slope and the maximum was not significantly different, but the group with green tea tended to be higher in initial slope and lower in the maximum. Intracellular Na of group with green tea was significantly higher than the control or statin group (p<0.05). Na leak in intact cells was significantly decreased in the statin group compared with the control (p<0.05). Na leak in AAPH treated cells was also significantly reduced in the statin group compared with groups of the control and CoQ10 (p<0.05). TBARS production in platelet rich plasma was significantly decreased in the groups with CoQ10 and green tea compared with the control and statin groups (p<0.05). TBARS of liver was significantly decreased in the group with green tea compared with the statin group (p<0.05). In the present study, even a high dose of statin did not show a cholesterol lowering effect, therefore depletion of CoQ10 following statin treatment in rats is not clear. More clinical studies are needed for therapeutic use of CoQ10 as an antioxidant in prevention of degenerative diseases independent of statin therapy.

• 대한소아치과학회지
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• 제44권4호
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• pp.437-445
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• 2017

이 연구의 목적은 한국인들이 일상적으로 마시는 서로 다른 네 종류의 차 티백을 이용하여 차가운 생수나 뜨거운 생수로 5분 또는 10분 동안 우려내는 일상적인 방법으로 차를 추출하였을 때 각각의 추출물이 Streptococcus mutans 세균막 성장에 미치는 효과를 알아보고자 하였다. 균주는 S. mutans UA 159를 이용하였고 1%의 sucrose와 각각의 차 추출물을 웰 플레이트에 넣고 배양하였다. 추출 온도에 따른 세균막 형성을 비교 했을 때 녹차와 홍차에서 추출 온도가 높을 때 세균막 형성이 적었고 통계적으로 유의하였다(p < 0.05). 추출 시간을 달리 하고 $72^{\circ}C$ 온수로 많은 양을 추출 했을 경우 세균막 형성을 비교 했을 때는 네 종류 차 모두 추출 시간에 대해서 통계적으로 유의하지 않았다. 한편 추출량에 따른 비교에서는 녹차와 홍차의 경우 같은 시간, 같은 온도로 추출하였을 때 추출량이 적다면 오히려 세균막 성장이 증가하였다.