제조방법이 다른 떡차의 저장기간에 따른 성분학적 특성

강진영(Jin Young Kang),조정용(Jeong Yong Cho),김선재(Seon Jae Kim),신기호(Ki Ho Shin),김두운(Du woon Kim),박기영(Ki Young Park),박근형(Keun Hyung Park),문제학(Jae Hak Moon) 한국차학회 2014 한국차학회지 Vol.20 No.4

The chemical constituents in ddeok chas produced by three different manufacturing procedures were analyzed to determine their characteristics. Sample-1 was prepared by steaming, pounding, shaping, drying, and stored indoors. Sample-2 was prepared by pounding fresh tea leaves, shaping, steaming, drying, and stored indoors. Sample-3 was prepared by withering, rolling (rubbing), steaming, pounding, shaping, drying, and stored indoors. These samples were stored under the same conditions and the total catechin, total theaflavin, gallic acid, caffeine, and ascorbic acid contents in each sample were analyzed by HPLC. With the exception of ascorbic acid, the levels of the other compounds decreased with the increasing of storage period. The chemical constituents showed a similar pattern regardless of the ddeok cha type, despite being stored for 1 year. This suggested that the manufacturing procedures are an important factor for the quality of ddeok cha. In addition, the storage method also affects the antioxidative activity of ddeok cha.

茶의 香氣

문제학(Jae-Hak Moon),이재근(Jae-Keun Lee),송보현(Bo-Hyeon Song),박근형(Keun-Hyung Park) 한국차학회 1996 한국차학회지 Vol.2 No.1

Tea is classified into three groups according to its manufacturing process: nonfermented tea (green tea), semifermented tea (Oolong tea) and fermented tea (black tea). Tea aroma is formed in the manufacturing process after plucking tea shoots and its characteristics are different among three groups of tea. Furthermore, tea aroma is largely influenced by the variety of tea plant and climate and geographical location where tea plants are cultivate, Aroma components in tea have been investigated by distillation, column chromatography and gas chromatography. This review made mention of aroma characterization in each tea.

茶의 機能性 成分과 生理活性

문제학(Jae-Hak Moon),박근형(Keun-Hyung Park) 한국차학회 1995 한국차학회지 Vol.1 No.1

茶는 기호식품으로 세계 각국에서 널리 음용되고 있다. 우리나라에서도 新羅시대부터 茶를 즐겨왔을 뿐아니라 훌륭한 茶文化를 간직하여 왔다. 先人들과 現代人이 茶를 즐기는 이유는 茶는 단순히 기호음료만이 아니고 건강에 유이하기 때문이라 하겠다. 이와같이 茶는 예로부터 특유의 맛과 효능을 갖는 신비의 음료로 알려져왔으나 최근 茶의 성분과 기능성에 관한 많은 연구의 결과 차의 효능이 해명되고 있어 저자들은 이에 관한 최근의 연구들을 모아 인간의 건강과 관련된 “차의 기능성분과 생리활성”에 대해서, 차의 품질에 가장 큰 역할을 담당하고 있는 “차의 향기”를, 그리고 차음료와 製茶 및 향료산업에 응용 가능성이 시사되고 있는 “차의 향기발현 기구”에 관한 내용의 순으로 나누어 소개하고자 한다.

The Chemical Study on Pear (Pyrus spp.)

Jae-Hak Moon(문제학),Jeong-Yong Cho 한국식품영양과학회 2020 한국식품영양과학회 학술대회발표집 Vol.2020 No.10

배 기능성 소재개발 및 활용

문제학(Jae-Hak Moon),조정용(Jeong-Yong Cho),이상현(Sang-Hyun Lee),김월수(Wol-Soo Kim) 한국원예학회 2017 한국원예학회 학술발표요지 Vol.2017 No.5

茶의 香氣發現機構

문제학(Jae-Hak Moon),박근형(Keun-hyung Park),坂田完三(Kanzo Sakata) 한국차학회 1996 한국차학회지 Vol.2 No.2

In the course of our study on aroma formation mechanism of oolong tea, we have isolated and identified geranyl, (S)-linalyl salicylate, benzyl, 2-phenylethyl, trans- and cis-linalool 3,6-oxide 6-O-β-D-xylopyranosyl-β-D-glucopyranosides (β-prim- everoside) from the leaves for oolong tea (Camellia sinensis war. sinensis cvs Shuixian and Maoxie) by means of a crude enzyme assay. Aroma precursors of trans- and cis-linalool 3,7-oxides, and (Z)-3-hexenol were exceptionally isolated as 6-O-β-apiofuranosyl-β-D-glucopyranosides and β-D-glucopy-ranoside, respectively. And, in order to know the molacular basis of tea aroma formation mechanism, we measured changes of alcoholic aroma precursor amounts and glycosidase activity in each part of tea shoot (cv Yabykita). Amounts of aroma precursors were abundant in young leaves and decreased as leaf aged. Glycosidase activity also decreased as leaf aged, but was high in stem. We also purified and characterized a new glycosidase (β-primeverosidase) from fresh leaves of cvs Yavukita and Shuixian for green tea and oolong tea, respectively. This enzyme was found to be one of the main glycosidase concerned with the alcoholic aroma formation in tea leaves.

차나무의 품종, 부위, 채취시기에 따른 향기생성 효소의 활성과 향기배당체의 함량

정재천(Jae-Cheon Jeong),최정연(Jeong-Youn Choi),최문희(Moon-Hui Choi),손영란(Young-Lan Son),조정용(Jeong-Yong Cho),김선재(Seon-Jae Kim),문제학(Jae-Hak Moon),박근형(Keun-Hyung Park),마승진(Seung-Jin Ma) 한국차학회 2012 한국차학회지 Vol.18 No.4

Enzymatic activities and amounts of aromatic precursors, which are related with aroma formation in fermanted tea, were indirectly measured in vanious cultivars (Korean native cultivar, Taicha No.12, Yabukita), harvest time (May, July, September), and parts (aged leaves, young leaves, stem) by means of crude enzyme assay. Enzyme activities related to aroma formation in stems and young leaves were higher than those in aged leaves. Activities in parts harvested in September and July were higher than in those harvested in May. Total amounts of aromatic precursors were higher in young leaves than those in aged leaves from each cultivar. Amounts of precursors of geraniol and methyl salicylate were much higher in each part of Taicha No.12 than those of Yabukita, although much greater amounts of benzyl alcohol and 2-phenylethanol were liberated from Yabukita.

전두부와 일반두부의 품질 특성 비교

이형재(Hyoung Jae Lee),신흥철(Heung-Chule Shin),이유석(You-Seok Lee),김진영(Jin Young Kim),문영학(Young Hak Moon),박근형(Keun-Hyung Park),문제학(Jae-Hak Moon) 한국식품과학회 2009 한국식품과학회지 Vol.41 No.2

일반두부는 제조과정에 있어 비지가 제거되어지며, 압착에 의한 성형을 행한다. 그러나 전두부는 대두 그 자체의 분말을 여과나 압착 과정없이 용기 내에서 응고시켜 제조된다. 그래서 일반 두부와 전두부 간에는 영양성 및 기능성 측면에서 차이가 있을 가능성이 있다고 판단되어 그들 각각을 대상으로 일반성분, 일부 특수성분 분석과 물리적 및 형태학적 특징을 분석·비교하였다. 그 결과 일반두부에 비해 전두부의 경우 회분, 탄수화물, 식이섬유, 비타민 K<SUB>1</SUB>, 나이아신의 함량이 높게 검출되었다. 전반적으로 일반두부에 비해 전두부에 있어 우수성이 관찰되었으며, 수용성 성분과 식이섬유 공급원으로서 전두부가 일반두부에 비해 보다 우수할 것으로 사료되었다. 특히 일반두부에서는 검출되지 않았던 식이섬유가 전두부(3.41±0.75 g/100 g)에 높게 함유되어 있음에도 불구하고 흥미롭게도 전두부의 경도가 낮음을 알 수 있었다. 또 전자 현미경으로 관찰된 형태학적 특성에 있어서는 일반두부보다 전두부 쪽의 조직이 현저히 미세한 망상구조를 취하고 있음을 알 수 있었다. 이 물성 및 형태학적 특성은 전두부의 경도 및 식감에 있어 우수성을 제공하는 요인으로 작용할 것으로 시사된다. Soybean curd (SC) is prepared through the elimination of water-insoluble components and molding by pressing. However, whole soybean curd (WSC) is made without the elimination of water-insoluble components and pressing. Therefore, it was considered that the components contained in WSC might be different from those in SC and we compared their contents of various components, hardness, and morphological features for this study. Ash, dietary fiber, and niacin contents were significantly higher in WSC than in SC. In addition, the carbohydrate and vitamin K<SUB>1</SUB> contents of WSC tended to be higher than those in SC, whereas the hardness of WSC was lower than that of SC. Moreover, electron microscopic analysis showed that the morphological characteristic of WSC consisted of considerably more fine retiform tissues in comparison to SC. Based on their compared nutrition, functional, and quality characteristics, it was suggested that WSC might be superior to SC.

녹차추출물 처리에 따른 쥐치포의 저장 안정성

황재호(Jae-Ho Hwang),이시우(Si-Woo Lee),라성주(Seong-Ju Rha),한경호(Kyeong-Ho Han),조정용(Jeong-Yong Cho),마승진(Seung-Jin Ma),김두운(Duwoon Kim),문제학(Jae-Hak Moon),은종방(Jong-Bang Eun),박근형(Keun-Hyung Park),김선재(Seon-Jae Kim) 한국차학회 2012 한국차학회지 Vol.18 No.4

To develop high quality seasoned-dried filefish products, seasoned-dried filefish with green tea extract was prepared. Storage stability and self-life during storage were examined. Water activity, volatile basic nitrogen, trimethylamine-N, thiobarbituric acid, peroxide, and acid values were periodically measured. Green tea extract had no effect on water activity compared with non-treated control during storage, whereas the contents of volatile basic nitrogen and trimetylamine-N were lower. Further, thiobarbituric acid, peroxide, and acid values of seasoned-dried filefish products with green tea extract were significantly lower than those of control throughout the storage period. Especially, seasoned-dried filefish products treated with 0.5-1.0% green tea extract showed 0-0.1% greater inhibition of lipid peroxidation during storage. Results indicate that the application of green tea extract to seasoned-dried filefish processing may be useful in lowring fish odor and the degree of rancidity during processing and storage.

차나무 유래의 조효소와 재고녹차를 이용하여 제조한 차 향기추출물의 피부미용효과

정재천(Jae-Cheon Jeong),고기봉(Gi-Bong Ko),조정용(Jeong-Yong Cho),김선재(Seon-Jae Kim),문제학(Jae-Hak Moon),박근형(Keun-Hyung Park),마승진(Seung-Jin Ma) 한국차학회 2014 한국차학회지 Vol.20 No.1

본 연구에서는 차나무(C. sinensis)유래 조효소와 상품성이 하락한 재고녹차를 반응시켜 생성된 향기성분의 피부미용관련 효능을 검정함으로써 상품성 및 산업적 활용도가 낮은 재고녹차 및 향기생성 조효소의 산업적 이용 가능성을 확인하고자 하였다. 그 결과, elastase 저해 활성 및 UV-A의 피부세포 사멸에 대한 보호 효과 등 피부미용 관련 효과는 재고녹차 및 발효차 보다 차나무 유래 조효소와 재고녹차를 반응시켜 제조한 차의 향기추출물에서 가장 높게 나타났다. 또한, 이러한 결과는 피부관련 효능이 높은 것으로 확인된 linalool oxide, Z-3-hexenol, methyl salicylate 등의 발효차 유래 향기성분 함량이 재고녹차 및 발효차 보다 조효소와 재고녹차를 반응시켜 제조한 차에 높은 데에 기인한 것으로 판단되었다. 한편, 차나무 유래 조효소와 재고녹차를 이용한 차 제조시 향기성분이 최대로 생성될 수 있는 효소와 녹차의 반응, 추출 조건 및 각 조건으로 제조된 향기추출물의 피부미용효과를 탐색하였다. 그 결과, 조효소 분말과 추출 buffer의 비율 1:30 (w/v)의 조건에서 추출한 조효소액을 활용하여 재고녹차와 6시간 반응시켜 차를 제조한 후 SD방법으로 향기추출물을 제조하는 것이 가장 유리할 것으로 판단되었으며 이 추출물을 이용한 피부미용 관련 산업 소재로의 이용 가능성이 매우 높음을 확인하였다. Crude enzymes from tea plants contain various enzymes, such as glycosidase, which hydrolyze the aroma precursors of tea to liberate a variety of aroma compounds. To increase the industrial utilization of crude tea enzymes and inventory green tea, the skin care effects and the volatile compound compositions of aroma extracts prepared from inventory green tea after a reaction with the crude enzyme were examined. The aroma extracts of the inventory green tea after the reaction showed higher activities in the elastase inhibition assay and greater protection of fibroblasts from UVA-induced cytotoxicity than that of black tea and inventory green tea. The amount of volatile compounds related to fermented tea aroma, such as linalool oxide, Z-3-hexenol, geraniol, methyl salicylate etc. which showed strong skin care effects, were higher in the aroma extracts of inventory green tea after the reaction than that of black tea and inventory green tea. These results suggest the aroma extracts of inventory green tea after a reaction with the crude tea enzyme could be used as a functional material in the cosmetic industry, which could increase the industrial utility of inventory tea.