Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effect of a Final Rolling Process on Okro Tea Quality

정유조건이 옥로차 품질에 미치는 영향

  • 박장현 (전남농업기술원 차시험장) ;
  • 조덕봉 (광주보건대학 식품가공과) ;
  • 김석언 (전남농업기술원) ;
  • 임근철 (전남농업기술원 차시험장) ;
  • 최형국 (전남농업기술원 차시험장)
  • Published : 2003.02.01
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Abstract

Moisture content was 79.5%, banjhi shoot was 77.8% of the total and the weight was 29.4 g/100 buds in the harvested plant leaves used for manufacturing Okro tea. Okro tea heated at 75$^{\circ}C$ for 30 min showed the best quality among all the treatmants. Chemical components such as total nitrogen, theanine, arginine and chlorophyll were high in the tea treated at 75$^{\circ}C$ for 30 min compare with those of other treatments. The sensory evalution test In terms of appearance shape color and taste showed greater preferences in Okro tea treated at 75$^{\circ}C$ for 30 min than those of other treatments. The results suggested that heat treatment at 75$^{\circ}C$ for 30 min was the best condition for the final rolling process in manufacturing of Okro tea.

옥로차 제조에 쓰인 차나무 잎은 백아중이 29.4 g,출개도 77.8%, 엽수분이 79.5%였다. 75$^{\circ}C$, 30분 처리가 다른 처리 조건에 비해 완제품의 수율이 높았으며, 총질소, theanine, glutamic acid, arginine 엽록소 함량이 많았고, 탄닌함량이 낮았다. 또한 75$^{\circ}C$, 30분 정유처리가 관능평가에서 타처리보다 6~12점 더높아 양호하였다. 결론적으로 75$^{\circ}C$, 30분 정유처리가 제다품질 및 관능평가에서 우수하여 가장 양호한 정유조건이었다.

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References

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