초록 ▼

연구개발결과
- 증제 및 덖음 녹차, 그리고 발효차 용출성분 분석법을 확립하고 관능평가와 용출양상을 종합하여 두 종의 녹차와 발효차의 최적 음용 방법 제시
- 제조방법이 다른 떡차의 페놀성 화합물, gallic acid 분석 그리고 항산화 활성을 제시
- 녹차추출물을 급이한 조피볼락의 lyozyme활성, 공기노출 stress효과를 검정하여 제시
- 아임계수를 이용하여 얻어진 추출물의 수율을 대조구와 비교하여 아임계수를 이용한 기능성 소재개발 가능성 확인
- 녹차막걸리 발효양상 및 알코홀 수율 등을 검토한

연구개발결과
- 증제 및 덖음 녹차, 그리고 발효차 용출성분 분석법을 확립하고 관능평가와 용출양상을 종합하여 두 종의 녹차와 발효차의 최적 음용 방법 제시
- 제조방법이 다른 떡차의 페놀성 화합물, gallic acid 분석 그리고 항산화 활성을 제시
- 녹차추출물을 급이한 조피볼락의 lyozyme활성, 공기노출 stress효과를 검정하여 제시
- 아임계수를 이용하여 얻어진 추출물의 수율을 대조구와 비교하여 아임계수를 이용한 기능성 소재개발 가능성 확인
- 녹차막걸리 발효양상 및 알코홀 수율 등을 검토한 결과 녹차막걸리 제조 가능성 확인
- 저장조건을 달리하여 녹차 및 발효차 우림물 주요성분 변화양상을 구명하여 소비자에게 권장 가능한 차 우림물 저장방법 도출
- 떡차의 카페인, 카테킨류 및 테아플라빈류 분석하고, DNA분석법을 이용한 미생물 분석하여 떡차 성분 규명
- 녹차유래 폴리페놀성물질이 어류질병 바이러스 생존율 감소 확인하고 이들 물질의 VHSV의 N-gene 복제 저해 확인
- 아임계수에 의해 얻어진 차 추출물의 피부효능 및 이화학적 특성 규명하고 제조 프로토콜 개발
- 녹차막걸리의 초산 발효에 의해 식초생성 확인 및 발효식초의 항산화 기능성 검정
- 덖음 및 증제 녹차 제조공정 중 비타민C 변화양상구명 및 미생물 발효차 발효과정 중 microflora 변화양상 구명
- 제조방법을 달리한 떡차의 성분학적 및 항산화활성이 종합평가되어 계통적 특성 규명
- 바이러스 감염되었을 때 단백질 상대적 발현양을 확인하여 감염시 활인 할 수 있는 타겟 단백질 선정
- 아임계수녹차추출물을 이용한 기능성 화장품, 비누 등의 제품 개발
- 홍차막걸리, 홍차식초, 녹차우림물을 이용한 동치미 제조방법 확립 및 이들 제품의 기능성 향상 확인

Abstract ▼

Tea has various health-beneficial effects such as antioxidant, anticancer, and anti-inflammation. Tea industry has expanded and grown gradually in the world. In Korea, the tea production has increased and the land are used for production has increased. However, domestic tea grower and producer becom

Tea has various health-beneficial effects such as antioxidant, anticancer, and anti-inflammation. Tea industry has expanded and grown gradually in the world. In Korea, the tea production has increased and the land are used for production has increased. However, domestic tea grower and producer become to be very difficult due to tremendous increment of foreign tea import with consumer's requirement. A large amount of domestic tea leaf and its products should be consumed to assure consistent stable income of domestic tea grower and producer. Our main goal is to develop domestic good tea products and to make consumers become to satisfy these products. To success our goals, five main projects were carried out as follows:
1. Behavior of biological active compounds in green and black tea infusions according to different infusion conditions and storage temperatures Change and the contents of biologically active compounds of Korean green and black tea infusions according to different infusion conditions and storage temperature were investigated. Catechins were detected in all infusions (1-5 times) of both steamed and roasted green teas, although their contents were differed by different infusion conditions of water temperature and infusion time. Second and third tea infusions showed the highest catechin contents. Caffeine infused faster than catechins and the infusion pattern of caffeine was similar to that of catechins. Almost of ascorbic acid was eluted during the first and second infusions. During storage, the Hunter L value decreased and the Hunter a and b values increased. The catechins and ascorbic acid contents decreased during storage. The color change and loss of functional compounds were significantly lower in the low temperature-stored tea infusion compared to those in the high temperature-stored tea infusion.
2. Chemical compound and microbial characteristics of Ddeok cha, a Korean traditional tea.
Various biologically active compounds and antioxidant activity of Ddeok cha during manufacturing and storage were investigated. During manufacturing of ddeok cha, contents of total catechin and ascorbic acid gradually decreased while those of total theaflavin and gallic acid increased. α-Tocopherol content increased during solar withering, did not significantly change during panning, and decreased thereafter. Total phenolic compound contents did not significantly change during hand rolling and decreased thereafter. DPPH radical-scavenging activity and caffeine content did not significantly change during the manufacturing of ddeok cha. The contents of caffeine and total phenolics did not change significantly. During the storage, the contents of total catechins, theaflavins, gallic acid, tocopherols, color values and 1,1-diphenyl-2-picrylhydrazyl radical-scavenging activities showed partial changes. Bacterial and fungal communities of ddeok cha were analyzed by using a pyrosequencing method. Bacteria were assigned to five phyla, 25 families, 44 genera, and 104 species, whereas fungi were to five phyla, 41 families, 51 genera, and 69 species. Almost all of the bacteria were Gram-negative and members of the phylum Proteobacteria, of which the predominant genus was Pantoea followed by Erwinia. Almost all of the fungi were Acomycetes such as Dothideomycetes and Eurotiomycetes.
3. The development of green tea-contained fish feds that can inhibit pathogenic virus and protect fish diseases. The effect of diets supplemented with green tea extract (GTE) on nutritional composition of black rockfish were investigated. Crude lipid was decreased and crude protein and ash were increased by increasing GTE. Lactic acid was predominant, followed by citric acid and oxalic acid. Fucose and glucose were the dominant free sugars in the GTE-added group. The abundant fatty acids in the GTE-added group were C16:0, C18:1n-9 (trans), and C22:6n-3. Major amino acids in samples were glutamic acid, aspartic acid, glycine, and leucine. The abundant free amino acids in the GTE-added group were taurine, glutamic acid, alanine, leucine, and arginine. GTE-added group showed less oxidative stress induced by air release compared with control group. GTE treatment inhibited pathogenic virus.
4. The development of beauty products using green tea extracts prepared by Subcritical water extraction. Subcritical water extracts of green tea under 0.5 MPa∼5 MPa at 90℃∼ 240℃ were prepared, respectively. Total phenolic contents and biological activity of subcritical water green tea extracts increased with increase of extraction temperature. subcritical water green tea extracts (210℃, 3MPa) showed the highest catechins(EGC, EC, EGCG, ECG, procyanidin C and caffeine) and volatile compounds content. This extract showed high biological activities for DPPH radical scavenging activity, reducing power, nitric oxide(NO) inhibitory ability, collagen synthesis effect, tyrosinase and elastase inhibitory activity.
5. The development of fermented foods using green and black teas that have health-beneficial effects. The fermentation characteristics and antioxidative activity of fermented foods including maggoli, vinegar, and dongchimi prepared with green and black tea were investigated. Tea treatment did not affect the fermentation of fermented foods. DPPH radical‐scavenging activity and total phenolic content increased during fermentation. Tea-treated fermented foods showed higher DPPH radical‐scavenging activity and total phenolic content than tea free fermented foods. Change on the contents of biologically active compounds such as catechins and theaflavins during the fermentation were also determined. These results indicate that antioxidant activity and total phenolic content, including catechins and theaflavins of fermented foods (maggoli, vinegar, and dongchimi) increased by the addition of tea.

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 요약문 ... 3
• SUMMARY ... 5
• 목차 ... 7
• 제 1 장 서 론 ... 8
• 제 2 장 국내외 기술개발 현황 ... 14
• 제 3 장 연구개발수행 내용 및 결과 ... 18
• 제 1세부과제: 차 가공, 추출조건 따른 기능성 성분의 변화 양상 구명 ... 18
• 제 2세부과제: 제조방법의 차이에 따른 떡차의 계통적 특성 구명 ... 33
• 제 3세부과제: 녹차 첨가 양어사료의 개발 및 친환경 양식어류 브랜드화 연구 ... 41
• 제 4세부과제: 아임계수를 이용한 기능성 녹차 추출물 개발 ... 47
• 제 5세부과제: 차의 기능성 및 기호성을 부여한 발효식품의 제조 기술 개발 ... 56
• 제 4 장 연구개발목표 달성도 및 대외기여도 ... 71
• 1.세부과제별 정성적 연구목표대비 달성도 ... 71
• 2. 정량적 목표대비 달성도 ... 76
• 제 5 장 연구개발결과의 활용계획 ... 77
• 제 6 장 연구개발과정에서 수집한 해외과학기술정보 ... 88
• 제 7 장 기타 중요 변동사항 ... 88
• 제 8 장 국가과학기술종합정보시스템에 등록한 연구장비 현황 ... 88
• 제 9 장 참고문헌 ... 89
• 끝페이지 ... 90