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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Prediction of Optimal Leaching Conditions for Green Tea

녹차의 음용을 위한 최적 침출조건 예측

  • Jang, Moon-Jo (Dept. of Food Science and Technology, Kyungpook National University, Agrobiotechnology Education Center, NURI, KNU) ;
  • Ha, Hyun-Jung (Dept. of Food Science and Technology, Kyungpook National University, Agrobiotechnology Education Center, NURI, KNU) ;
  • Yoon, Sung-Ran (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Noh, Jung-Eun (Dept. of Food Science and Technology, Kyungpook National University) ;
  • Kwon, Joong-Ho (Dept. of Food Science and Technology, Kyungpook National University, Agrobiotechnology Education Center, NURI, KNU)
  • 장문조 (경북대학교 식품공학과, 경북대학교 생물건강농업 생명인재 양성누리사업단) ;
  • 하현정 (경북대학교 식품공학과, 경북대학교 생물건강농업 생명인재 양성누리사업단) ;
  • 윤성란 (경북대학교 식품공학과) ;
  • 노정은 (경북대학교 식품공학과) ;
  • 권중호 (경북대학교 식품공학과, 경북대학교 생물건강농업 생명인재 양성누리사업단)
  • Published : 2006.07.31
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Abstract

Tea was known to have different taste and flavor with leaching temperature and time. This study was designed to optimize leaching condition for green tea bag that has been popular to consumers. Soluble solid, total phenolics, and total flavonoid content increased as leaching temperature and time increased. The ranges of maximum leaching condition for these components were $96.1{\sim}99.0^{\circ}C\;and\;5.7{\sim}6.8\;min$. As leaching temperature decreased and leaching time increased, however, electron donating ability (EDA) increased and showed the highest values at $65.3^{\circ}C$ and 7.2 min. The overall acceptability was maximal at $70.2^{\circ}C$ and 3.1min. Based upon the physicochemical and organoleptic properties, it was predicted that the optimal range of leaching conditions for green tea bag was $73{\sim}83^{\circ}C\;for\;5.3{\sim}6.3\;min$.

차는 우려내는 온도와 시간에 따라 그 맛과 향이 다르게 되므로, 상용되고 있는 녹차 티백의 최적 침출조건을 설정하고자 하였다. 가용성 고형분, 총 페놀성 화합물 및 플라보노이드 함량은 침출온도가 높고 침출시간이 길수록 그 함량이 증가되는 것으로 나타났으며, 침출온도 $96.1^{\circ}C$ 및 침출시간 $5.7{\sim}6.8\;min$으로 침출될 때 그 함량이 높은 것으로 예측되었다. 전자공여능은 침출온도가 낮고 침출시간이 길수록 높게 나타났으며, 침출온도 $65.3^{\circ}C$ 및 침출시간 7.2 min일 때 최대값으로 보였다. 관능적 특성으로 전반적 기호도의 경우 침출온도 $70.2^{\circ}C$ 및 침출시간 3.1 min에서 가장 우수한 것으로 예측되었다. 이를 바탕으로 녹차 티백의 유용성분 및 관능적 기호도를 고려한 최적 침출조건 범위는 $73{\sim}83^{\circ}C$에서 $5.3{\sim}6.3\;min$ 정도인 것으로 예측되었다.

Keywords

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