• 한국식품조리과학회지
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• 제20권1호
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• pp.112-118
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• 2004

The purpose of this study was to find the optimal mixing conditions of three different amounts of gelatin, green tea powder and sucrose for preparation green tea powder jelly. A central composite design involving gelatin(12 ∼ 16g), green tea powder(3∼5g) and sucrose(40∼60g) was used to investigate the sensory characteristics of green tea powder jelly. Sensory characteristics, such as hardness, elasticity, sweetness, transparency, color, flavor and overall quality of green tea powder jelly, were measured using a response surface methodology computer program. The overall optimal conditions that satisfied all the sensory properties of green tea powder jelly were 13.4g gelatin, 4.2g green tea powder and 50.8g sucrose.

• 한국식품과학회지
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• 제53권5호
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• pp.553-560
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• 2021

본 연구에서는 저온진공조건에서 추출 시간과 농도에 따른 녹차 열수추출조건을 최적화한 후 HP-20 column으로 caffeine을 제거한 녹차 추출물을 이용해 theanine 함유 기능성 젤리를 제조하였다. 또한, theanine 함유 젤리의 품질 특성, 제형안정성 및 항산화 효과, AChE 억제능을 조사하였다. 최적추출조건은 8% 녹차 분말을 2시간 추출하여 theanine 0.95 mg/mL, GABA 0.28 mg/mL, caffeine 1.45 mg/mL 추출액을 HP-20 column을 이용해 80% 에탄올로 카페인을 제거하였다. 3종의 겔화제와 농도별로 4종의 theanine 추출물 S1-S4(10-50%)을 제조해 품질 특성을 조사한 결과, 젤리에 theanine 추출물이 많을수록 L값과 b값이 증가하였다. 젤리의 물리적 특성을 조사한 결과, 3가지 겔화제 중 타마린드검, 잔탄검, 로거스트콩검(2:3:5=w/w/w)을 조합한 겔화제 III이 경도와 점착성이 낮고 탄력성이 높아 조직감이 가장 뛰어났다. 제형안정성 조사 시, 35%가 첨가된 S3가 이수율 25.88%과 붕괴율 1.31%로 우수한 제형안정성을 나타냈다. 또한 theanine 함유 젤리는 95℃, 30분간 가열조건에도 theanine과 GABA 성분이 파괴되지 않고 대부분 잔존하는 것을 TLC와 LC-MS 분석을 통해 확인했다. Theanine 추출물의 농도가 높을수록 DPPH radical 소거능은 증가하며, S4(50%)는 0.075 mg/mL ascorbic acid 수준과 유사한 항산화력을 나타냈다. AChE 저해 효과는 S3(35%)가 가장 높았으며 이는 donepezil 2.5 μM과 동일한 수준의 AChE 저해 활성을 나타냈다. 따라서 본 연구는 녹차 추출물에서 caffeine을 제거한 theanine 추출물로 기능성 젤리를 제조하였으며 품질 특성을 조사하였다.

• 한국지역사회생활과학회지
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• 제18권1호
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• pp.107-129
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• 2007

The purpose of this research is to understand features of the present condition of green tea food by analyzing the data on tea foods presented in Korean literature after the 1990's (two articles from professional journals related to tea culture, and three books related to tea food). The main conclusions are as follows: 1. It is found from separating 354 different kinds of green tea foods into three categories - main dishes, side dishes and desserts - that there are 137 kinds of side dishes, 123 kinds of desserts, and 94 kinds of main dishes from green tea foods. Upon dividing these into smaller categories, there are 40 rice dishes, 27 noodle dishes, 18 gruel dishes and 9 dumpling dishes found among the main dishes; 26 pan fried dishes, 24 potherb/cooked potherbs dishes, 17 deep-fried dishes, 15 soup/broth dishes, 14 grilled dishes, 11 smothered dishes, 10 hard -boiled/fried dishes, 6 kimchi dishes, 4 dried food dishes, 4 jelly dishes, 4 stew dishes, and 2 raw fish dishes among the side dishes; and 37 snack dishes, 36 punch/drink dishes, 26 rice cake dishes, and 24 bread dishes are found among the desserts. 2. There are 201 kinds of green tea foods using powders, 107 kinds using wet tea leaves, 61 kinds using dry tea leaves, 57 kinds using water of drawn tea, and 17 kinds using wild tea leaves, according to analysis of teas used for green tea foods. There is more use of powder for snacks, punch and drinks, rice cakes, noodles, and breads, and more use of wet tea leaves for rice, pan fried food, and potherb/cooked potherb dishes. It is also shown that there is more use of water from drawn tea for rice, punch and drinks, noodles, and gruels, more use of dry tea leaves for snack, rice, breads, and more use of wild tea leaves for deep-fried and pan fried kinds of tea foods.