• Korean journal of food and cookery science
• /
• v.31 no.3
• /
• pp.280-287
• /
• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• Applied Biological Chemistry
• /
• v.36 no.4
• /
• pp.271-276
• /
• 1993

This study was carried out to prepare anchovy based powder for instant soup packed in tea bag which can be used handily as a extractives, and to determine the taste compounds of extractives of anchovy based powder for instant soup. The anchovy based powder for instant soup was made by adding of 72% in the redried anchovy, 14% in the sea tangle, 7% in the mushroom and 7% in the katsuobushi to the total mixtures. And the anchovy based powder for instant soup was packed in tea bag. The desirable extraction time are 5 min in package in tea bag with air permeability $100\;m^3/m^2/min$ and over 20 min in package in tea bag with air permeability $65\;m^3/m^2/min$, respectively. Judging from the result of extraction rate of total nitrogen, color and sensory evaluation in extractives of anchovy based powder for instant soup extracted by optimal extraction time, the quality in extractives of instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ was superior to those of instant soup unpacked in tea bag and of instant soup packed in tea bag of air permeability $65\;m^3/m^2/min$. The principal taste compounds of extractives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$ were IMP (9.26 mg/100ml in 5% solution) and free amino acids (24.30 mg/100 ml in 5% solution) such as histidine, proline, lysine and taurine. Total creatinine, betaine and TMAO were seemed to act an auxiliary role in taste of extracives of anchovy based powder for instant soup packed in tea bag with air permeability $100\;m^3/m^2/min$.

• Journal of the East Asian Society of Dietary Life
• /
• v.14 no.2
• /
• pp.156-160
• /
• 2004

This study was carried out to examine the changes of chlorophyll a and b contents by the extraction temperatures and the number of soaking using five kinds of Korean green teas(3 kinds of green tea and 2 kinds of tea bag) which were obtained from a local market in Daegu city, Korea. The chlorophylls were extracted with 80% acetone, and determined by a visible spectrophotometer. The concentration of chlorophyll in Sulrok(tea bag) were the highest among all kinds of teas when they were extracted at 60, and decreased with the number of soaking increased. On the other hand, the chlorophyll content of green teas was the highest at 80, and decreased with the increase of the number of soaking as the tea bag did. It was found that the Korean tea bag contained more chlorophyll than green teas did, and green teas contained significantly more chlorophyll b than chlorophyll a.

• Food Science and Preservation
• /
• v.7 no.2
• /
• pp.171-176
• /
• 2000

Drink and tea-bag were processed with safflower seed powder. Drinks were processed with 90$^{\circ}$C hot water extraction. Yield, soluble solid, pH and centrifugation residue of drinks were ranged in 79.2~89.3%, 0.6~0.99%, 5.98~6.40 and 1.00~1.18, respectively. Sensory score of overall acceptance in drinks were highest at that of enzyme treated drink. Tea-bag was processed with roasted safflower seed powder, alone(1.2g) and the mixtured tea-bags were consisted of persimmon leaves, pine needle and angelica gigas powder in same amount, respectively. Teas were prepared with extraction at 80$^{\circ}$C water for 2 min. Soluble solid and sensory evaluation score of teas were the highest when the tea was processed with safflower seed alone.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.4 no.3
• /
• pp.279-283
• /
• 2003

This study was carried out to establish the manufacturing formulation of tea-bag type garlic tea. In order to eliminate of garlic-specific odor and taste, the masking effect of various additives against garlic flavor was determined with sensory evaluation. Leaves of green tea, arrowroot and Solomon's seal were screened as highly effective auxiliary ingredients in garlic tea. When two materials among the selected three auxiliary materials were mixed the same percentage, overall flavor of garlic tea synergistically was enhanced. The optimum concentration of garlic powder and stevioside as a sweetener were 20∼30％ and 1％, respectively. Therefore, three types formulation of garlic tea was establish. When the color, turbidity and total solid concentration of three formulated garlic teas were compared with those of commercially available formulated green tea containing unpolished rice, the latter was more yellowish color and the former was more superior to turbidity and total solid concentration.

• Korean Journal of Food Science and Technology
• /
• v.22 no.3
• /
• pp.296-299
• /
• 1990

As an improved preparation method of Shikhae, a tea-bag system containing malt and amylolytic enzymes was developed in which extraction of malt enzymes and saccharification occured efficiently. The amylolytic activity of the malt was increased by adding the mixture of ${\alpha}-amylase$, glucoamylase and glucoisomerase. Malt and the mixture of enzymes were placed in tea-bag $(16{\times}20cm)$, extracted in water at $30-40^{\circ}C$ for 1-2 hours and followed by saccharification of the cooked rice at $60-70^{\circ}C$ for 3-4 hours. In the conventional Shikhae, content of maltose was about 50% and that of oligosaccharides larger than trisaccharides was about 40% of total sugar. The content of monosaccharides such as glucose and fructose was about 95% and this improved method would be effective for increasing the sweetness and the monosaccharide contents in the product.

• Culinary science and hospitality research
• /
• v.13 no.2
• /
• pp.216-222
• /
• 2007

Sometimes the problem occurs that a paper knob and a thread attached to a tea bag fall into tea water in pouring tea water into a conventional cup to extract bag type tea. A new cup was developed to solve that problem, which was formed with a thread groove(dia. ; about $1.5{\sim}2\;mm$, hight ; about $4{\sim}5\;mm$) in the upper end of the cup. As a result, the new cup with a thread groove is expected that a paper knob with a thread does not fall into tea water. In addition, the size of a paper knob and the length of a thread may be reduced 70%, respectively.

• Journal of Veterinary Clinics
• /
• v.26 no.1
• /
• pp.41-47
• /
• 2009

Ingredient analysis and the medical action of various teas are accomplished on multi angle. However, the research regarding the prevention and a treatment of oral cavity disease, which use the green tea, is still insufficient relatively. In this experiment, the virtue of green tea bag on periodontal disease was studied. This experiment was used in 11 beagles. As a test group, 6 beagles were rinsed their tooth with green tea bag. The remaining 5 beagles were rinsed with filter paper which was soaked with normal saline. The test found no statistical significance in gingival index, plaque index, calculus index and dental pocket depth. But the number of bacteria colonies decreased significantly in test groups. The periodontal disease is related to the number of bacterial colonies. Therefore, this results show that the green tea bag is effective for periodontal disease.

• Environmental Analysis Health and Toxicology
• /
• v.16 no.1
• /
• pp.35-41
• /
• 2001

Barley or corn tea, which is usually prepared with municipal chlorinated tap water, is commonly consumed by the public as a substitute for the supplied water itself. This is because most people believe that harmful organic and inorganic compounds can be removed from the tap water by the adsorption mechanism during the tea preparation. In this study, three kinds of commercial grain tea materials-roasted barley grains, a tea bag containing barley grain pieces, and roasted corn grains-were tested for metal removal by preparing 1 liter of tea with deionized/distilled water according the manufacturer's recommended preparation procedures, assuming that the water is contaminated with eight selected metals at levels of 50$\mu\textrm{g}$/l. Of the tested teas, barley tea prepared with roasted grains showed the highest removal efficiency for Cu, As, Ni, Co, Pb, and Cd, ranging from 48 to 71%, followed by corn tea with roasted grains and barley tea with a tea bag. Cr was nearly maintained at the initial concentration in all kinds of tea. The Mn levels. however, were elevated during the tea preparation, particularly in both barley teas, probably because the metal was extracted into the water from the tea materials without significant adsorption. Therefore, it should be considered in the ingestion exposure analysis for metals that their concentrations are altered during the tea preparation with roasted barley or corn grain materials.

• Journal of the Korean Society of Food Culture
• /
• v.15 no.5
• /
• pp.398-412
• /
• 2000

The purposes of this study are : (a) to investigate the attitude to various coffee and tea of women, (b) to analyze the characteristics of each classified group according to eating frequency, and (c) to abstract the factors which can influence the consumption of coffee and tea. Questionnaires were hand delivered to 1,200 women residing in Seoul. A total of 1012 was usable: resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the one way-analysis of variance(ANOVA), Duncan's multiple comparison test, factor analysis and analysis of covariance (ANOCOVA). (a) Instant coffee was most consumed(22.1 times a month), green tea in tea bag(8.7), Donggulre tea(8.3), Coffee (72) in order of frequency. Among Korean traditional tea Donggulre tea(8.3) and Yuja tea (2.0) were most prefered but still a minute quantity of Korean traditional tea was enjoyed. (b) Coffee and Black tea was regarded unhealthful but habitual, delicious and familiar beverage. Green tea was regarded good for health but not so habitual, practical and familiar. The consumer awareness can be grouped into 3 clases : Healthy factor, Habitual Practical factor, Familiar factor. (c) The sociodemographic characteristics of women influenced the beverage consumption. Women in their 30s and 40s consumed much of instant coffee and coffee. 10s and 20s consumed much of canned coffee. Working women drank much of instant coffee and green tea in tea bag. Women in highest income group$({\geq}\;4,000,000\;won/month)$ consumed much of coffee. (d) The factors which influenced the eating frquency of those beverages were various. The eating frequency of instant coffee was influenced by the age, familiar factor and habitual practical factor. And coffee were influenced by income level, habitual practical factor. The frequency of green tea in tea bag was influenced by habitual practical factor and familiar factor, green tea was influenced by healthy factor and habitual practical factor, Donggulre tea was influenced by habitual practical factor.