• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.346-353
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• 2007

The purpose of this study was to find the optimal mixing ratios of Breen tea power and Opuntia ficus indica var. saboten powder for making acorn starch moot The pH, acidity, color values(L-value, redness, and yellowness), texture properties, and sensory characteristics of the acorn starch moot made with varying contents of the additives were measured. The acorn starch mooks were prepared at different ratios using 0.5, 1, 1.5, 2%(w/w) green tea powder and Opuntia ficus indica var. saboten powder, respectively, based on 9% acorn starch. The overall optimal ratios that satisfied all the sensory properties of the acorn starch moot were 1.5% green tea power and 0.5% Opuntia ficus indica var. saboten powder. The results suggest that the use of green tea and Opuntia ficus indica var. saboten is valuable for making acorn starch moot of good quality.

• Journal of Life Science
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• v.12 no.1
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• pp.16-25
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• 2002

To summarize our interpretation of the results, we can explain shown below. Optimum con dictions in order to soften of sea tangle leafs were treated in the solutions of 0.05% $CH_3$COOH at 9$0^{\circ}C$ for 0.5 hour, 0.2% $K_2$HPO$_4$at 10$0^{\circ}C$ for 0.5 hour and 0.3% NaHCO$_3$at 10$0^{\circ}C$ for 0.5 hour. After sea tangle leafs were treated in the solutions of 0.05% $CH_3$COOH at 9$0^{\circ}C$ for 0.5 hour and added 10% seasoning agent of 0.5% glutamic acid, 3% glycine, 5% sorbitol and 1.5% soy sauce. Contents of free amino acid in the leaflike tea were a large amount as alanine of 707.2 $\mu$mo1/100$m\ell$ and glutamic acid of 343.6 $\mu$mo1/100 $m\ell$. And contents of mineral were order Na of 49.38 ppm, Mg of 10.72 ppm, K of 10.56 ppm and Ca of 6.55 ppm. Powder tea was added 0.05% glutamic acid, 5% glycine, 5% glucose and 4% sodium chloride in sea tangle powder, and then pressure treatment at 11$0^{\circ}C$ for 1.5 hours. Contents of free amino acid in the powder tea were a large amount as glycine of 222.04 $\mu$mo1/100$m\ell$ and glutamic arid of 208.58 $\mu$mol/100$m\ell$. And contents of mineral were order Na of 104.24 ppm, Mg of 14.31 ppm, K of 9.68 ppm, Fe of 2.36 ppm, Ca of 2.00 ppm, Zn of 0.13 ppm, Cu of 0.10 ppm and Mn of 0.01 ppm.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.462-463
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• 2006

Monodispersed and nano-sized Ni powders were synthesized from aqueous nickel sulfate hexahydrate $(NiSO_4{\cdot}6H_2O)$ inside nonionic polymer network by using wet chemical reduction process. The sucrose was used as a nonionic polymer network source. The effect of reaction conditions such as the amount of sucrose and a various reaction temperature, nickel sulfate hexahydrate molarity. The influence of a nonionic polymer network on the particle size of the prepared Ni powders was characterized by means of X-ray diffraction (XRD), scanning electron microscopy (SEM), and particle size analysis (PSA). The results showed that the obtained Ni powders were strong by dependent of the reaction conditions. In particular, the Ni powders prepared inside a nonionic polymer network had smooth spherical shape and narrow particle size distribution.

• Journal of Physiology & Pathology in Korean Medicine
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• v.19 no.6
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• pp.1580-1584
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• 2005

Antioxidative activities of catechin from green tea extracts were examined by the methods of 1,1-Diphenyl-2-picrylhydrazyl (DPPH) electron donating ability, hydroxy scavenging activity and the inhibitory effect on xanthine oxidase activity. The resulted demonstrated the fact that Catechin one (containing Green tea extracts plus catechin 51%) of green tea extracts product showed at 65.5% in electron donating activity on the DPPH. The electron donating ability on the DPPH of Catechin one was increased to 10% than purified catechin. Catechin one showed the activity at 64.5% in scavenging activity using hydroxy radical method. To the Catechin one provided to increase the hydroxy scavenging activity up to 3 fold. Inhibitory effects of the catechin one measured with xanthine oxidase method was 6.5%. Although the antioxidative activity of catechin (98% purified) was lower than that of Catechin one (containing Green tea extracts plus catechin 51%) in same catechin concentrations ($5{\mu}g$, respectively). Therefore, we may suggest that Catechin one can be used as a functional food additive possessing the potent antioxidative activity.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.43-54
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• 1991

The types and processing characteristics of traditional non-alcoholic beverage and their historical backgrounds were surveyed through the old literatures published from the 8th century to 1940. A total of over 70 different names of beverages were found in the literature. They were classified into 10 groups according to their processing methods and quality characteristics; Sunda (green tea), Yusada (tea analog with/without green tea), Tang (boiled herb extract), Jang (lactic acid fermented rice beverage), Suksu (rice tea), Mium (cereal gruel), Misik (roasted cereal powder), Sikhe (sweet rice beverage saccharified with malt), Sujonggwa (ginger-fruit drink) and Hwachai (fruits drink). In the old literatures, there was non exist clear distinction between Jang, Tang, Chong and Tea. Lactic acid fermented rice beverage seemed to be a common drink in Silla and Koryo periods (AD. 600-1400), but disappeared afterwards and completely forgotten today. Other beverages are maintained until today with almost identical methods of preparation as described in the literatures written in the 18th century.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1201-1206
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• 2010

As a means to increase the production and consumption of the brown colored rice with high content of GABA ($\gamma$-aminobutyric acid), this study was conducted to develop brown colored rice tea. After roasting at various temperatures and times, color values and GABA content of the brown colored rice were analyzed. Physicochemical properties such as browning, turbidity, reducing sugar, soluble solid, total polyphenol and pH of brown colored rice tea were determined after the rice powder was put into tea bags and leached in hot water. Sensory characteristics were investigated for three kinds of tea roasted at $170^{\circ}C$ for 10, 20 and 30 min. As the roasting temperature and time increased, L, a and b values decreased as well as GABA content. The brown colored rice roasted at $170^{\circ}C$ for 10 min contained the highest content of GABA. Browning, turbidity, reducing sugar, soluble solid and total polyphenol of the brown colored rice tea increased as the roasting temperature and time increased, on the contrary, pH decreased. The brown colored rice tea roasted for 30 min was preferred the most in color, flavor, taste and overall acceptance. From this result, the brown colored rice tea needs to be manufactured by a combination of the brown colored rice roasted at $170^{\circ}C$ for 10 min and 30 min to satisfy the consumer's preference and high content of GABA.

• Korean journal of food and cookery science
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• v.18 no.1
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• pp.57-62
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• 2002

The purpose of this study was to investigate the antibacterial activity of green tea in mayonnaise against pathogenic bacteria (Escherichia coli O157:H7 and Salmonella typhimurium). Mayonnaise was prepared with salad oil, egg yolk, sugar, salt and vinegar, and green tea powder was added to the mayonnaise at 0.1, 0.3 and 0.5% for the experiment. Then, the mayonnaise samples with various levels of green tea were inoculated with about 10$\^$6/ cells/g of E. coli and S. typhimurium per 1 gram of mayonnaise and stored at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$ for 3∼9 days. Antibacterial activity of green tea was tested by the colony counting method for E. coli on violet red bile agar(VRBA) and S. typhimurium on xylose lysine desoxycholate agar(XLDA). The D-values of E. coli controls were 2.89, 2.73 and 2.13 days while those of S. typhimurium controls were 0.58, 0.53 and 0.52 days at 5$^{\circ}C$, 15$^{\circ}C$ and 25$^{\circ}C$, respectively Inhibitory effect of green tea in mayonnaise on the survival of E. coli and S. typhimurium was increased with increasing concentration of green tea and/or increasing storage temperature. The most effective antibacterial activity of green tea was shown against E. coli in mayonnaise during storage at 25$^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.3
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• pp.399-405
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• 2010

After Gomchui tea was prepared from leaves of Ligularia fischeri (Ledeb.) Turcz by blanching method, the antioxidant activity of major compounds in Gomchui tea was assessed. On-line HPLC-ABTS analysis revealed that caffeoylquinic acids (chlorogenic acids), such as 5-O-caffeoylquinic acid (5-CQA), 3,4-di-O-caffeoylquinic acid (3,4-DCQA), 3,5-di-O-caffeoylquinic acid (3,5-DCQA) and 4,5-di-O-caffeoylquinic acid (4,5-DCQA), were the major antioxidant compounds in Gomchui tea. The extraction efficiency of these compounds were examined in the various conditions such as extraction temperature, time and solvent. The results demonstrated that the extraction amount with water increased in proportion to extraction time (1~10 min) and temperature ($8{\sim}80^{\circ}C$). These active compounds were also extracted with water even at $8^{\circ}C$ (60% of $80^{\circ}C$), indicating that water is very good extraction solvent for extraction of these antioxidant constituents. However, the extraction efficiency of these compounds decreased when ethanol percentage in water increased. The extraction efficiency between Gomchui powder (no blanching) and tea was significantly different, and 60% of total antioxidant compounds in tea was removed from fresh leaves into water in blanching process, especially 3,5-DCQA (over 90%). Meanwhile, the sonication method didn't affect the extraction of these compounds in all solvents. These results suggest that Gomchui tea can be a good candidate for the tea beneficial to human health.

• Culinary science and hospitality research
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• v.7 no.3
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• pp.145-161
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• 2001

In odor to develop fillet-type seasoner and mixed powder-type seasoner using smoked mackerel as primary material, processing conditions of the mackerel meat and flavoring extract from various materials were examined. The approximate composition of mackerel meat and mixed powde-type seasoner using mackerel as primary material were 10.9 and 11.7%, for moisture 79.1 and 57.2% for crude protein, 5.3 and 2.9% for crude lipid, and 4.3 and 24.6% for crude ash, respectively. It was suitable to simmer raw mackerel in 3% chitooligosaccaride solution at 8$0^{\circ}C$ for 10 min., for the enhancement of reaction their meat and chitooligosaccharide. Considering effect of type of woodsmoke on organoletic properties of mackerel after smoking, oak and mixture(oak wood ＋ citrus wood = 1 : 1) were superior to another woodsmoke, the smoking conditions favoring the most overall preference were 8$0^{\circ}C$, 25min. for smoking time, 20$0^{\circ}C$, 20min. for baking, and 10$0^{\circ}C$. 4hrs. for drying. The optimal material mixing ratio for mixed powder-type seasoner was powder of smoked mackerel 60%, dried anchovy 15%, dried sea tangle 10%. The most appropriate extraction condition of mixed powder seasoner with packing tea bag(10g/bag) was 98$^{\circ}C$ for 5min. in the boiling water.

• Journal of the Korean Society of Food Culture
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• v.6 no.1
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• pp.55-60
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• 1991

The scientific research results on the Korean traditional non-alcoholic beverages published in the literatures were reviewed. A total of 79 research papers were collected; 11 papers were on green tea, 38 on tea analog, 3 on rice tea, 4 on roasted cereal powder, 9 on malt saccharified rice beverage, 1 on ginger-fruit drink, 10 on fruits drink and 5 papers on others. Most of the researches were concerned to the chemical composition and processing conditions. More researches are needed on the quality requirements of the ingredients, the keeping qualify of the products and the industrialization of the traditional processing methods.