녹차 잎 1.5 g에 증류수 100 mL을 가하여 75℃에서 5분 동안 추출하여 녹차 음료를 제조하였다. 저장 조건을 달리하여 A 녹차 음료 (빛을 인위적으로 차단하지 않음, 자연 상태의 대기 조건, 비타민 C 무첨가), B 녹차 음료 (빛을 알루미늄 호일로 감싸서 차단함, 질소를 불어넣어 자연 대기를 질소로 치환하였음, 비타민 C 30 mg/100 mL 첨가), C 녹차 음료 (빛을 알루미늄 호일로 감싸서 차단함, 질소를 불어넣어 자연 대기를 질소로 치환하였음, 비타민 C 무첨가)로 구분하여 4℃에서 28일간 저장한 후, 유용 성분을 분석하였다. 총페놀함량의 경우 저장 초기에 비하여 저장 28일 후 A 녹차 음료는 71.50%, B 녹차 음료는 73.88%, C 녹차 음료는 75.07%로 감소하였다. DPPH 라디컬 소거능은 저장 초기에 비하여 A 녹차 음료는 87.87%, B 녹차 음료는 92.93%, C 녹차 음료는 88.39%이었다. 녹차의 유용 카테킨인 epigallocatechin gallate (EGCG)는 28일간 저장 후에 A 녹차 음료는 130.61%, B 녹차 음료는 136.47%, C 녹차 음료는 4.34%이었다. 이상의 결과는 녹차의 저장 조건이 녹차 음료의 성분에 영향을 미치며, 빛, 질소 치환, 비타민 C가 매우 중요함을 시사하였다.

The purpose of this study was to investigate individuals' perceptions toward green tea and green tea cafes according to their usage of green tea cafes, gender, and marital status. The survey was conducted online and completed by 200 respondents who had been to green tea cafes and by 200 respondents who had not. The visitors of green tea cafes had more positive perceptions regarding the atmosphere, familiar taste, good quality of raw foods, freshness of foods, good service, excellent taste, and menu variety of green tea cafes. Males perceived green tea as 'good for health' more than the females. There was no difference in the perception of green tea cafes by marital status. Regarding a popularization plan for green tea cafes, the customers felt more need for a tea sommelier than the non-customers, and females versus males felt stronger about having a tea sommelier that would provide opportunities to taste various tea products and develop a green tea menu that considered nutrition and health. Unmarried respondents felt a greater necessity for having a place with a comfortable environment, tasting a variety of tea products, and having a chance to experience tea culture. When selecting a green tea cafe, the quality of the food and cleanliness of the cafe were considered to be most important. The implications of the data are discussed.

우리나라 전통수산건제품인 마른멸치의 고품질화를 위한 연구로서, 녹차추출물을 분무처리한 마른멸치(분무처리 녹차멸치)를 가공하여 상온 및 저온 저장 중 품질안정성과 shelf-life 특성에 대하여 살펴보았다. 상온 및 -20℃ 동결저장 중 일반마른멸치 및 분무처리 녹차멸치의 수분함량은 약간씩 감소하는 경향을 보였으며, pH는 저장기한이 경과할수록 양 시료 모두 약간씩 감소하는 경향을 나타내었다. 일반마른멸치의 경우 휘발성염기질소 함량은 상온저장 10일 및 동결저장 50일째 이후 약간씩 증가하는 경향을 보였으나, 분무처리 녹차멸치는 상온 및 동결저장 기간 중 휘발성염기질소 함량의 증가가 거의 없었다. 상온저장 중 일반마른멸치 및 분무처리 녹차멸치의 과산화물값은 모두 저장 10일경에 각각 77.7 meq/kg 및 31.4 meq/kg으로 최고값을 나타낸 후 감소하였고, 동결저장에서는 저장 50일 경에 각각 47.7 meq/kg 및 24.8 meq/kg으로 최고값을 나타낸 후 점차 감소하는 경향을 나타내었다. TBA값은 양 시료 모두 상온 및 저온저장 중 계속 증가하는 경향을 보이고 있었으며, 일반마른멸치 C의 증가폭이 분무처리 녹차멸치에 비해 월등히 컸다. 상온저장 중 시료 마른멸치의 색조변화는 다소간의 차이는 있으나 대체로 명도는 감소하였고, 적색도 및 황색도는 증가하였다. 동결저장의 경우 상온저장과 유사한 경향을 보이고 있었으나 상온저장에 비해 그 변화폭이 크지 않았으며, 특히 분무처리 녹차멸치는 육색이 안정하게 유지되는 것으로 나타났다. 녹차추출물을 분무처리한 마른멸치는 종래의 일반마른멸치에 비해 상온 및 -20℃ 동결저장 중 지질산화, 갈변 등 품질저하현상이 상당히 억제되었고 품질이 양호하게 유지되었다.

Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).

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.

Using green tea(GT), oolong tea(OT), black tea(BT) and green tea bag(GTB) out of tea products in market, this study quantified polyphenol and catechins as anti-oxidant substances and analyzed their respective anti-oxidant capacities. As a result, more epigallocathechin(EGC) was found in GT and GTB as well as caffein(CAF) in GT and BT. GT contained more epigallocathechin gallate(EGCG) than other tea types. Both FRAP and ORAC, as two methods of analyzing anti-oxidant capacities, showed that GTB had highest anti-oxidant capacities, while OT had lowest of all. By brand, it was found that all the 3 brands of GT had similarly high anti-oxidant capacities, but there were differences in the anti-oxidant activities of GTB and BT depending on brand. Out of catechin components, it was found that epicatechin(EC), epicathechin gallate(ECG) and EGCG were major components affecting anti-oxidant capacities.

From the result of pharmacetical characteristics and analysis of Green-tea extract, it could obtain some conclusions as follows. The extract experiment of Green-tea appeared about 10%-extraction ratio as semi-solid state, and after dried in freezing from Green-tea extract of semi-solid state, it obtained about 65% Green-tea extract as solid state. In the results on antimicrobial experiment of Green-tea extract, number of S-typhimurium and fungus in microbe decreased more and more according to the time passage. This phenomenon could show that Green-tea extract keeps antimicrobial effect. In the results on antioxidation experiment of Green-tea extract, DPPH scavenging activity of free radical showed that Green-tea extract appears more remarkable reduction ability than reference samples. This phenomenon means that antioxidation of Green-tea extract appears higher than Vitamin-C and BHA sample. In the results on intrument analysis, the fatty and aromatic components of aniline, acetaldehyde, acetic acid, trichloroethylene, caffeine etcs from Green-tea extract was detected with GC/MS analysis and inorganic components of Ca, Mg, Cu, Mo, Sb, Ti etcs from Green-tea extract was detected with ICP/OES analysis.

고추, 인삼 또는 녹차는 흔히 접할 수 있는 특용작물로서 공통적으로 항균작용이 있는 것으로 알려지고 있다. 본 연구에서 는 고추, 인삼, 녹차를 배지에 영양원으로 첨가하여 느타리버섯의 원기 발생기간과 자실체 형성기간에 미치는 영향을 알아 보고자 하였다. 일반적으로 느타리버섯 배지의 조성은 톱밥 배지에 미강을 혼합하여 재배하고 있다. 배지는 참나무 톱밥과 미강을 일정한 조성으로 제작하고 고추, 인삼, 녹차를 5~20%로 첨가하였다. 그 결과 고추의 경우에는 원기 발생기간 및 자실체 형성기간이 단축되었으며, 인삼에서는 원기 발생기간과 자실체 형성기간에 유의적 차이가 없었다. 반면에 영양원 으로 녹차를 첨할수록 원기 발생기간이 지연되었고 자실체 형성기간은 억제되었다.

These studies were carried out to investigate the quality of green tea processed by different pan-firing hand rolling and to select the best conditions during the procedure of green tea processing the results were as follows. At harvestion tea plant leaf, tea plants had 4 leaves. each leaf size was 7.5 cm'§quare2.6 cm, and weight of 100 buds 46.6 g. The increase of pan-fired time decreased in the moisture content and yield of green tea. After processing green tea, 5 times pan-fired one had much more contents of total nitrogen (T-N:5.31%), caffeine (2.00%) and total amino acid (T.A.A. : 3,046 mg%) and less content of tannin (13.41%) than the other treatments. but 3 times pan-fired one had the highest contents of vitamin C (204.3 mg%) and chlorophyll (365.0 mg%) among three kinds pan-firing method. Sixteen kinds of free amino acid including theanine as a good taste component of pan-fired green tea were isolated and measured by HPLC. Free amino acid (FAA) contents were in the range of 2,683~2,925 mg% and among various pan-firing methods, 5 tims pan-fired one had the highest content of F.A.A. Among these free amino acids, theanine occupied as much as 56.4~61.3% of F.A.A. Lightness, yellowness and redness of 5 times pan-fired green tea were middle value among three different treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 5 times pan-fired green tea was considered to be the best level as pan-firing times of green tea processing.

This study was aimed to determine microbiological quality by adding green tea extracts to chicken meat salad. For this study, Chicken meat salad were prepared with two production method. (method 1: addition of green tea extracts to boiling phase, method 2: addition of green tea extracts to salad dressing) Microbiological effects of green tea extracts were assessed during production process by measuring process time, temperature, pH and Aw and determining total plate counts and coliforms. Effects of green tea extracts on total plate counts and coliforms were observed during holding at 3, 10, 25±1℃ for 12 hours. Green tea extracts improved the microbiological quality and showed antibacterial properties when they are added to chicken meat salad.