• Journal of Nutrition and Health
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• 제35권1호
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• pp.24-29
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• 2002

본 연구에서는 녹차 건분 식이가 뇌 조직에서 알코올에 의한 산화적 스트레스 감소효과를 나타내는 지를 규명하고 자, 생후 9개월령 Sprague-Dawley에게 1% 녹차 건분식이를 4주간 공급하고 희생 12시간 전메 급성으로 알코올을 투여한 후 뇌 조직을 cortex, cerebellum, striatum, hippocampus로 나누어 malondialdehyde(MDA)의 함량과 catalase. superoxide dismutase(SOD), glutathione peroxidase(GSH-Px)의 활성을 측정하였다. 본 실험 결과를 종합하여 볼 때. 1%녹차 건분 식이의 공급은 striatum과 hippocampus 내 MDA 함량을 유의적으로 낮추고 알코올에 따른 hippocampus 내 catalase 활성 증가를 유의적으로 억제하였다. 이러한 곁과는 녹차 건분의 공급이 알코올로 산화적 stress를 가한 동물에서 일부 뇌 조직의 지질 산화를 감소시키고 알코올에 의한 뇌 조직 손상으로부터 보호할 수 있음을 보여준다.

• 동아시아식생활학회지
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• 제20권2호
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• pp.279-290
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• 2010

생된장에 감귤, 녹차 및 선인장을 건조 분말 상태로 3%, 7% 첨가하여 $4^{\circ}C$, $20^{\circ}C$, $30^{\circ}C$ 에서 60일간 숙성 시킨 후 된장제품의 품질 특성 및 관능적 특성에 대하여 조사하였다. 일반성분을 분석한 결과, 수분은 전반적으로 55~59%로 대조구에 비하여 큰 차이가 없었고, 3% 첨가 시 수분 유지력이 우수한 것으로 나타났다. 조회분과 조단백질의 함량은 대조구에 비하여 유의한 차가 없었다. 각 된장의 조지방 함량은 대조구에 비하여 약간 증가됨을 볼 수 있었으며, 감귤, 선인장, 녹차 첨가 된장의 탄수화물의 함량은 대조구에 비하여 7% 첨가 시 유의적인 차이를 보였으며, pH는 대조구에 비하여 감귤, 녹차, 선인장 첨가 된장 모두 낮음을 보였다. 아미노산성 질소는 감귤 분말 3% 첨가 된장과 녹차 분말 첨가 된장의 $4^{\circ}C$ 숙성 시 증가됨을 보였고, 총 아미노산 함량은 감귤 분말 첨가 된장에서 대조구에 비하여 높은 함량을 보였으며, 전체적인 기호도는 감귤 3% 첨가 된장의 기호도가 상대적으로 높은 것으로 평가되었다. 이상의 결과로부터, 천연의 향미와 기능 성분을 갖는 감률 된장의 제조 가능성을 확인하였고 감귤을 활용한 제품 개발로 된장의 기호성 향상에 도움이 될 것으로 기대된다.

• 한국조리학회지
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• 제21권6호
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• pp.182-194
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• 2015

본 연구에서는 첨차를 분말화하여 쿠키에 첨가하고, 그 품질 특성 및 항산화특성을 측정하여 저열량 쿠키의 최적 배합비를 개발하고자 하였다. 첨차 분말의 첨가량이 증가함에 따라 쿠키의 퍼짐성과 수분함량, 수용성 고형분 함량, 경도 측정 결과값이 높아졌으며, 쿠키 반죽의 pH는 감소하였다. 색도 측정 결과 첨차 분말 첨가량에 따라 L값과 황색도가 감소하였고, 녹색도가 증가하였다. 쿠키의 항산화특성으로 첨차 분말 첨가량이 많아질수록 총 페놀성화합물과 DPPH 자유 라디칼 소거능 모두 증가하였으며, 양적 상관관계를 나타냈다(R=0.976). 기호도 조사 결과 6% 첨가구에서 전반적인 기호도가 가장 높았으며, 6% 이상 첨가구에서 첨가량에 따라 값이 감소하였다(p<0.001). 따라서 첨차를 첨가하여 설탕의 사용량을 감소시킨 쿠키의 제조가 가능하며, 6%의 첨가 수준을 설정할 수 있을 것으로 판단된다.

• 환경위생공학
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• 제22권1호
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• pp.37-47
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• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• Elastomers and Composites
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• 제54권3호
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• pp.241-246
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• 2019

Carbon master batch (CMB) rubber sheets, which are stored in stacks, are difficult to separate during reuse because of the adhesion between sheets caused by the stacked weight over time. To solve this problem, in the actual rubber product manufacturing process, various anti-tacking agents (solid powder or liquid surfactants) are applied to the sheet surface. In this study, the emulsion samples of zinc (Zn)-stearate/triethanolamine (TEA)-stearate mixtures were prepared using TEA-stearate as a surfactant, prepared using an industrially manufactured Zn-stearate powder, and their basic anti-tacking properties were studied. During the process of manufacturing emulsion, a heat treatment process and an auxiliary surfactant were introduced to improve the dispersion stability. Results showed that the heat-treated sample exhibited a significant improvement in terms of sedimentation, storage stability, and anti-tacking characteristics since the Zn-stearate particles were reduced to a smaller size by the heat-treatment than that of the original Zn-stearate powder.

• 한국조리학회지
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• 제6권3호
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• pp.281-289
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• 2000

By adding mushroom powder in baking white bread all the edible ingredients and numerous effectiveness of green tea can be consumed completely and the beautiful natural colors of green tea can result the variety of colors of cookies and breads. In this thesis, I used sensory evaluation and mechanical test to decide the appropriate amount of mushroom powder added in baking white bread among the ratios of 1%, 2%, 3%, 4%, 5% of mushroom powder relative to flour. I find the followings. In sensory evaluation. the color of white bread resulted from the addition of mushroom powder was most attractive in The 3% mixtures tasted most salty and other than this mixtures made no differences in salty tastes. The 3% mixture tasted most sweet and the same mixture resulted best in astringent taste. On the other hand, the overall test agreed almost with the sensory tests and there were some significant differences when p< 0.05. In summing up the above findings of our investigations, the 3% mixture of mushroom powder produces the best white Bread.

• 한국식생활문화학회지
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• 제18권3호
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• pp.226-234
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• 2003

The effects of dried green tea leaf powders on serum lipid concentrations were evaluated in rats. Sixty male Sprague-Dawley rats weighing $100{\pm}10g$ were divided into six groups and fed high fat diets for six weeks. Experimental groups were administered with following diets; Normal fat diet and normal and high fat diets with 1% dried green tealeaf powders. Tissue weights of liver, lung, stomach, heart, kidney and spleen of high fat diet exposed rats were reduced by dried green tea leaf powders groups. The concentrations of serum triglyceride in rats fed the dried green tea leaf powders were lower than those in other groups. The concentrations of total cholesterol in green tea leaf powders the were lower than those in high fat diet groups. The concentrations of HDL-cholesterol in serum of the dried leaf powders green tea were significantly higher than those of other groups. The levels of LDL-cholesterol in serum of the dried green tea leaf powders groups were tended to be lower than those of other groups. GPT and GOT were decreased in dried green tea leaf powders groups and than in the high fat group. LDHase was lower in the dried green tea leaf powders groups than in the high fat group. These results suggest that dried leaf powders green tea groups may reduce elevated levels of serum lipid concentrations in rats fed high fat diets.

• 한국식품영양학회지
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• 제30권5호
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• pp.908-915
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• 2017

This study was performed to determine the effects of different processing methods (AD: drying at $50^{\circ}C$ for 15 h; ADR: roasting after drying; SAD: drying after steaming; SADR: roasting after steaming and drying) on the quality characteristics, total phenolic content, anthocyanin content, DPPH radical scavenging activity, and reducing powder of red radish (Bordeaux and watermelon radish) tea. The pH of red radish tea was the highest with SAD. In terms of the total sugar content, Bordeaux radish tea showed the highest level with AD, ADR, and SAD, and watermelon radish tea showed the highest level with SADR. The a value of Bordeaux radish tea was higher with AD and ADR. The b value of Bordeaux radish tea was increased with steaming and roasting treatment. In terms of measuring the colors of watermelon radish tea, the L value was decreased while the b value was increased with roasting treatment. The total phenolic content, DPPH radical scavenging activity, and reducing powder with ADR and SADR were higher than those in samples prepared by different processing methods. AD and SAD resulted in higher anthocyanin contents than ADR and SADR. In terms of sensory evaluation, the appearance and color were rated higher with AD and SAD, whereas the flavor and taste were ranked higher with ADR and SADR than in the other samples. The results suggest that red radish (Bordeaux and watermelon radish) tea prepared by ADR and SADR processing methods can be utilized as health functional tea material with antioxidant activity.

• 한국식품영양과학회지
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• 제33권10호
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• pp.1720-1725
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• 2004

분말녹차의 저장안정성을 알아보고자 200 mesh이상,200∼140 mesh, 100∼140 mesh로 입자크기에 따라 분급하여 흡습특성을 조사하고 수분활성도 예측 모델식을 수립하였다. 단분자층 수분함량은 BET식보다 GAB식이 더 높은 유의성을 보여 전구간에서 0.99∼1.00으로 높은 적합도를 보였으며 그 함량은 0.024∼0.0529 $H_2O$/g dry solid로 계산되었다. 평형수분함량은 입자크기에 작을수록, 낮은 온도에서 높은 평형수분함량을 나타내었다. 입자크기에 따른 흡습엔탈피도 큰 차이가 없었으나 수분활성도가 증가함에 따라 낮은 흡습에너지를 보였다. 등온흡습곡선의 적합도는 Halsey 모델이 $R^2$가 0.95 이상으로 높은 적합도를 나타내었고 Oswin, Khun, Caurie모델의 순으로 높은 적합도를 나타내었으며, 편차도 Halsey모델이 2.1∼4.0%로 가장 낮게 나타나 분말 녹차의 흡습특성에 적용가능함을 보였다. 수분활성도 예측모델의 수립을 위해 각 독립변수의 최적 함수로 시간은 ln 함수, 상대습도와 온도는 일차식을 선정하였으며 수분활성도 예측모델식은 입자의 크기에 관계없이 상대습도와 시간으로 수립한 모델식의 적합도가 적절한 것으로 나타났다.

• Food Science and Biotechnology
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• 제14권2호
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• pp.196-199
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• 2005

Antimicrobial activity of persimmon leaf tea methanol extracts on Klebsiella pneumoniae and Staphylococcus aureus was examined through paper disk diffusion bioassay. K. pneumoniae and S. aureus showed 87.64 and 99.35% growth inhibitions by addition of steamed tea methanol extracts (10 mg/ml), respectively. The number of microorganisms in rice cakes was significantly reduced when leaf tea powder was added during production of rice cakes. Addition of 1% steamed leaf teas to rice cakes decreased the number of microorganisms by over 50%, and over 70% reduction was observed when final 2% (dried weight w/w) steamed leaf tea was added, whereas no significant effect was observed over 2%. These results indicate that different microorganisms were detected from persimmon leaf and rice cake, and persimmon leaf can inhibit normal microbial growth in rice cake.