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박장현(Jang-Hyun Park),임근철(Keun-Cheol Lim),최형국(Hong-Kook Choi) 한국차학회 2004 한국차학회지 Vol.10 No.1
Examinated results for bring light on the kinds of slow-release fertilizers are summarized as follows. Among slow-release fertilizers, the yields of the 3rd harvested tea leaves in the T₂ treatment was higher 5±3% with values of 306kb/10a than in other slow-release fertilizers treatment(284~300kb/10a), but was lower 2% than in traditional manuring(314kb/10a). The contents of chemical components such as total nitrogen, total amino acid, chlorophyll, vitamin C and free sugar in the slow-release fertilizers except T₂ treatment were slightly lower than in traditional manuring. However, the content of tannin and caffeine were slightly higer than in traditional manuring. The contents of theanine, glutamic acid and arginine as a good taste component of green tea were higher in the T₂ treatment than in the other slow-release fertilizers and traditional manuring. In scoring test, the slow-release fertilizers treatment were not different the traditional manuring significantly.
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박장현(Jang Hyun Park),김영옥(Yong-Ok Kim),국용인(Yong-In Kug),조덕봉(Duk-Bong Cho),최형국(Hong-Kook Choi) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7
녹차를 이용한 기능성 면류를 제조하기 위해서 가루녹차를 밀가루에 1, 2, 3, 5, 7.5 및 10% 첨가하여 제조한 생면의 품질 특성 변화를 조사하였다. 가루녹차의 첨가 농도가 증가함에 따라 아밀로그래프상의 호화개시 온도는 증가하였고, 최고 점도와 최종 점도는 감소하였다. 조리면의 성질도 가루 녹차 첨가량이 증가함에 따라 무게와 부피는 상대적으로 감소함을 보였고, 탁도는 증가하였다. 표면색의 측정 결과 L값과 a값은 감소하였고, b값은 증가하였다. 조리면에 대한 TPA(texture profile analysis) 결과 가루녹차 2% 첨가까지는 견고성, 부착성, 탄력성, 씹힘성이 증가하였으나 3% 첨가부터 감소하였으며, 응집성은 첨가량이 증가함에 따라 감소하였다. 조리면의 관능검사 결과 가루녹차 1% 첨가시에 가장 좋은 품질로 평가되었다. The study was to investigate the quality of wet noodle added with the powder green tea. The wet noodles were prepared to the ratio of 1, 2, 3, 5, 7.5 and 10% (w/w) of the powder green tea based on a flour weight. The initial pasting temperature in an amylograph was increased as the increase of the powder green tea, while peak and final viscosity as the increase decreased. The weight and volume of cooked noodles were decreased, and turbidity of soup was increased with the addition of the powder green tea. L and a values of wet noodles were decreased with the addition of the powder green tea, and b value was increased. Texture profile analysis of cooked noodle showed a increase of hardness, cohesiveness, springiness, chewiness up to 2% powder green tea, but decreased from 3% power green tea. However, adhesiveness decreased as the increase of the powder green tea. From the sensory evaluation, the wet noodles included 1% powder green tea were similarly evaluated as the noodle used whole wheat flour.
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