• 동아시아식생활학회지
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• 제17권5호
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• pp.689-695
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• 2007

The pine mushroom is recognized as being a valuable functional food and is considered a prized mushroom. One of the product development plans for this mushroom is a granular tea. Thus, for this study, the physical properties and sensory qualities evaluation of such a this product were measured. First, we extracted pine mushrooms at various temperatures(50, 60, 70, 80 and $90^{\circ}C$) to make a pine mushroom granular tea. The extraction yield and free amino acid content were greatest in the $50^{\circ}C$ extraction. This extract that was acquired at $50^{\circ}C$ was lyophilized and pulverized to make the granule tea. According to the results, the granular tea made from 4% pine mushroom powder had the best taste, with a Brix value of 1.9% and a pH of 4.12. The L-value of chromaticity was 49.00, the a-value -0.85, and the b-value was 1.28.

• 한국조리학회지
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• 제14권2호
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• pp.273-285
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• 2008

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

• 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.

• 한국약용작물학회지
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• 제20권5호
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• pp.331-338
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• 2012

In the present work, mulberry fruit extracts by four extraction processes, namely wet pressing extraction (WPE), hot-water extraction (HWE), enzymatic hydrolysis (EH), and lactic-acid bacteria fermentation (LBF) by Lactobacillus plantarum TO-2100, were analyzed for nutrients and functional compounds. The sugar contents of extracts by WPE, HWE, EH, and LBF were 12.0, 10.9, 14.5, and 14.3 brix, respectively, and the extraction yields by EH and LBF were 1.65 and 1.50 times higher than those by WPE. Among the organic acids, tartaric acid and malic acid contents were the highest in the extracts by WPE. Acetic acid was best extracted by LBF, and citric acid was best extracted by EH. Lactic acid was detected only in LBF. The extracts by EH showed the highest contents of all vitamins with an exception that the extracts by LBF showed the highest contents of the folic acid, vitamin B12, and vitamin C. We also noted that vitamin B group was not detected in the extracts by LBF. The extracts by EH showed the highest contents of all the amino acids, whereas LBF showed the lowest. Polyphenol contents of extracts by EH and LBF were 3.05 and 2.51 times more than those by WPE respectively. Anthocyanin contents were 7.66, 7.14 times higher for EH and LBF compare to WPE. We manufactured mulberry fruit granular teas with different compositions and tested them for their sensory characteristics. We found that 15% mulberry fruit extracts by enzymatic hydrolysis and 85% dextrin composition gave the most satisfactory result.

• 한국약용작물학회지
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• 제6권3호
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• pp.176-180
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• 1998

국내 재배 산약 제품의 가공 이용방법개발의 일환으로 산약, 당귀, 대추 등 혼합약재를 이용한 고형차 개발시험의 기초 자료를 제공하고자 산약, 당귀, 대추의 각 약재별, 추출시간별, 약재 혼합비율별 총 추출수액, 당도, 엑스함량을 조사하고 과립화한 결과는 다음과 같다. 1. 산악, 당귀 및 대추의 각 약재를 $130^{\circ}C$ 조건에서 8시간 추출하였을 때 각 약재의 총 추출 수액, Brix당도 및 엑스함량 모두 대추가 가장 높았고, 당귀, 산약의 순으로 나타나 산약의 단독이용보다는 흔합약재의 이용이 바람직한 것으로 평가된다. 2. 혼합약재 이용시 $130^{\circ}C$조건에서 추출시간을 8시간과 12시간으로 달리 하였을 때 총 추출 수액의 량은 통계적으로 유의성 있는 차이를 나타내지는 않았다. 그러나 Brix당도 및 엑스함량은 12시간 추출이 8시간 추출보다 각 1.17%, 1.80% 높은 양상을 나타내어 통계적으로 유의성이 인정되었다. 3. 산약, 당귀, 대추 각 약재의 혼합비율별 총추출수액, Brix당도. 엑스함량을 조사한바 산약 : 당귀 : 대추가 30 : 40 : 30 (750g : 1,000g : 750g)의 비율로 혼합된 약재에서 가장 높았으며, 40 : 30 : 30 (1,000g : 750g : 750g)의 비율로 혼합된 약재가 가장 낮은 결과를 나타내었다. 4. 엑스 20%, 포도당 70%, 유당 10%로 배합한 것이 외관상 양호하였다. 5. 과립 굵기는 직경 1.5mm로 하는 것이 제조, 건조가 능률적이였고 제형이 우수 하였다.

• 한국해양바이오학회지
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• 제6권2호
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• pp.41-46
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• 2014

Mussel byssus is a bundle of threads used to attach mussels to wet substrates. Recently, a thin cuticle layer on the byssus has attracted public attentions due to its remarkable toughness - stiff as epoxy resin and extensible as rubber. Here, we observed ultrastructure of the cuticle layer in a far eastern mussel (Mytilus coruscus) to understand underlying mechanisms for the mechanical properties. The cuticle layer observed by TEM was composed of submicron-sized granular inclusions in a continuous matrix phase. In addition, ultrastructural study in the presence of tertiary amine (Tetraethylammonium, TEA) showed an evidence that the cuticle is stabilized by cation-${\pi}$ interaction.