지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
초록· 키워드
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This research was carried out to develop a new tea product and disposable strainer, which have reduced pucker taste from green tea by new tea product have methods of three, five, and seven minutes' rub and roll process. Rubbing procedure hour of green tea generally takes 15-20 minutes in market. This report discuss the effects of green tea by reducing rubbing hour into 3 minutes. By reducing time, catechin and caffeine come off slowly and we can find that green tea tastes good and more softer than ever. Another effect is to intake all functional elements of green tea. As a result of the sensory evaluation, three minutes rub and rolling process(S2) have strong preference among experimental process including controls(Color 4.32 point, aroma 4.16 point, taste 4.40 point). In S2 process, the five main tea catechin components[(-)-epigallocatechin(EGC), (-)-epigallocatechin gallate(EGCG), (-)-epicatechin(EC), (-)-epicatechin gallate(ECG), (-)-catechin gallate(CG)] and caffeine were analyzed quantitatively from reduce the rubbing hour for three minutes green tea(S2) by HPLC. Catechins and caffeine levels in dry tea material and brewed tea water are as follows. In catechins content, level of S2 at dry leaves and soaked tea water were 8.16%(w/w, dry) and 52.58mg/g(sol.), respectively. In caffeine content, level of S2 showed 1.31%(w/w, dry) at dry leaves and 1.27%(w/w, sol) at soaked tea water for 5 times. In spite of tea's good function, drinking tea has been considered rather inconvenient. To reduce the complicated ways of drinking tea, we would like to suggest more simplified one-time disposal strainer for tea.
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참고문헌 (18)
참고문헌 신청
布目潮? / 1987 / 中國茶書全集, 上卷 / 汲古書院
Chen, Z.Y. / 1998 / Stabilizing effect of ascorbic acid on green tea catechins / J. Agric. Food Chem 46:2512~2516
Nagai, K. / 2002 / Epigallocatechin gallate protects against NO stress-induced neuronal damage after ischemia by acting as an anti-oxidant / Brain Res 956:319~322
Chung, F.L. / 2003 / Tea and cancer prevention: Studies in animals and humans / J. Nutr 133:3268S~3274S
Skrzydlewska, E. / 2005 / Green tea supplementation in rats of different ages mitigates ethanol-induced changes in brain antioxidant abilities / Alcohol 37:89~98
Chen, Z.Y. / 1998 / Stabilizing effect of ascorbic acid on green tea catechins / J. Agric. Food Chem 46:2512~2516
Nagai, K. / 2002 / Epigallocatechin gallate protects against NO stress-induced neuronal damage after ischemia by acting as an anti-oxidant / Brain Res 956:319~322
Chung, F.L. / 2003 / Tea and cancer prevention: Studies in animals and humans / J. Nutr 133:3268S~3274S
Skrzydlewska, E. / 2005 / Green tea supplementation in rats of different ages mitigates ethanol-induced changes in brain antioxidant abilities / Alcohol 37:89~98
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