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최옥범(Ok-Beom Choi),유경수(Kyrung-Soo Yoo),박근형(Keun-Hyung Park) 한국차학회 1998 한국차학회지 Vol.4 No.2
Non-fermented steaming tea and semi-fermented rolling tea were processed with leaves of Castanea crenata, which used as a folk medicine for the treatment of allergic diseases such as lacquer poisoning and whooping cough to develope them as a tea. The processed tea was packed by tea bag and aluminium pack, and subjected to storage stability, such as color difference of extract, content of vitamin C and anti-allergic effect for 12 month at 4˚C, 35˚C, respectively. Color stability of each water extract was analyzed by Hunter's value. There was no significant color difference between the tea packed by tea bag and aluminium pack. Vitamin C content of non-fermented steaming tea was approximately 1.24mg%, it gradually decreased for 3 month, where as not detected in semi-fermented rolling tea. Anti-allergic effects of Castanea crenata leaf tea were asessed by testing their effects on the degranulation of mast cells. For this, hexosaminidase release from RBL-2H3 cells was used. At the concentration of 300 ㎛/㎖ of the water extract, the degranulation of RBL-2H3 cells were inhibited 50.4% and 35.4% by non-fermented steaming tea and semi-fermented rolling tea, respectively. There was no significant difference by packing and storage methods for 12 month.
최옥범(Ok-Beom Choi),류경수(Gyurng-Soo Yoo),박근형(Kuen-Hyung Park) 한국차학회 1997 한국차학회지 Vol.3 No.2
A non-fermented steamed tea and semi-fermented rolling tea with Castanea crenata leaves were developed by tea processing methods and their chemical compositions were analyzed. The content of moiture was 5.2%, crude ash 8.6%, crude lipid 3.7%, crude protein 12.1% and crude fiber 10% in non-fermented steaming tea. In semi-fermented rolling tea moiture was 6.4%, crude ash 8.1%, crude lipid 3.2%, crude protein 11.9% and crude fiber 9.8%. The content of minerals of Castanea crenata leaf tea were Zn 2 mg%, Cu 0.2 mg%, Fe 0.4 mg%, Mn 40 mg%, Ca 40 mg%, Na 40 mg%, K 800 mg% and Mg 95 mg%. The major free sugars in tea extract were glucose, sucrose and fluctose. The tannin content was 1.8% in the non-fermented steaming tea and 1.5% in the semi-fermented rolling tea. The content of vitamin C was 1.24 mg% in the non-fermented steaming tea, but in semi-fermented rolling tea was not detected. The 15 bound amino acids and 11 free amino acid were detected in both teas. Glu, Leu, Ser, Val were major amino acids components. Also Castanea crenata leaf tea contained various essential amino acids. Myristic, palmitic, stearic, and behenic acid were detected as saturated fatty acids and oleic, linoleic and linolenic acid as unsaturated fatty acids.
머위(Petasites japonicum) 추출물의 항알레르기 효과
최옥범 ( Ok Beom Choi ) 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.4
It is well known that the Petasites japonicum have been used for a long time in traditional medicine for the treatment of allergic diseases such as lacquer poisoning and asthma. Anti-allergic actions of Petasites japoincum extracts were asessed by testing their effects on the degranulation of mast cells. For this, hexosaminidase released (degranulation marker) from RBL-2H3 cells (mast cell line) was used. At the concentration of 300 ㎍/mL of the methanol, ethylacetate and hot water extract, the degranulation of RBL-2H3 cells were inhibited 83.33, 69.75 and 35.4%, respectively. these suggest that the Petasites japonicum could be provide a effective resource for the control of allergic diseases.
김인숙(In-Sook Kim),최옥범(Ok-beom Choi),유현희(Hyeon-Hee Yu),신미경(Mee-Kyung Shin) 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.6
The objective of this study was to examine Jeonju residents' recognition towards their native local foods. The results indicate that their degree of interest in the native foods was above average. As age and education increased, the degree of interest was also increased. Also, married people showed greater interest as compared to single people (p<0.05~0.001). There were more people who said they preferred native foods than people who said they didn't, where 213 people (41.3%) answered that they preferred the native foods. Of the people who said they like native foods, their main reason was because the native foods taste good. The main reason for the people who said they disliked native foods was that they didn't have many opportunities to try native foods. TV and radio were the first means, among others, from which people learned about native foods. The place where people ate native foods most often was native food restaurants (242 people, 46.95%). A frequency of a native food intake (including home and dining-out) of 1~2 times/year was most prominent, with 137 people (26.6%). Also, a cooking frequency of hardly ever cooks was most prominent with 163 people (31.6%). The most prominent reason for the low cooking frequency at home was because they didn't know the recipes. Among 5 basic recipe characteristics for native foods (easy preparation of ingredients, simple recipe procedures, quick preparation, reasonable recipe procedures, sanitation), sanitation had the highest average score of 3.54, and simple recipe procedure had the lowest score of 2.44. To summarize, in order to develop Jeonju native local foods, it is necessary to implement various strategies such as frequently holding events where people can experience their native foods, running a native food training center, advertising through TV and radio, developing easy home recipes, and simplifying recipes.