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

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Quality Characteristics of Chrysanthemum indicum L. Flower Tea in Relation to the Number of Pan-firing

덖음 횟수에 따른 감국(Chrysanthemum indicum L.) 꽃차의 품질 특성

  • Yu, Jung-Sik (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Woo, Koan-Sik (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Hwang, In-Guk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Chang, Young-Deug (Dept. of Horticultural Science, Chungbuk National University) ;
  • Jeong, Jeong-Hag (Major of Horticulture, College of Natural Sciences, Andong National University) ;
  • Lee, Chul-Hee (Dept. of Horticultural Science, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2008.05.31
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Abstract

Quality characteristics of Chrysanthemum indicum L. flower tea were investigated with the number of pan-firing. Total nitrogen, tannin and caffeine contents of tea were increased as the number of pan-firing increased, whereas chlorophyll and total amino acid (AA) contents were decreased. TAA content was in the range of $5,226{\sim}6,561mg%$ with the number of pan-firing. The content of caffeine and chlorophyll was not changed with the number of pan-firing. As the number of pan-firing increased, total polyphenol, flavonoid content, and antioxidant activity was also increased. The highest total polyphenol and flavonoid content was 17.44 and 11.09 mg/g at 7 times pan-firing, respectively. Total antioxidant activity was the highest value of 16.45 mg AA eq/g at 7 times of pan-firing. Based on the sensory evaluation, the best overall quality of the tea was obtained with 5 times of pan-firing.

덖음 처리가 감국차의 품질 특성에 미치는 영향을 살펴보고자 감국 꽃을 $230^{\circ}C$에서 3, 5 및 7회 덖음 처리 후 감국꽃 침출액을 제조하여 품질특성을 조사하였다. 덖음 횟수에 따라 L 및 a value는 감소하고 b value는 증가하여 차의 색택은 점차 황색을 나타내었으며, 총 질소함량은 무처리에서는 2.79%이었으나 덖음 횟수에 따라 $3.42{\sim}3.63%$의 범위를 나타내었다. 구성 아미노산은 18종이 검출되었으며, 이들 중 glutamic acid와 aspartic acid가 가장 높은 비율을 차지하였다. Caffeine 함량은 덖음 횟수가 증가함에 따라 큰 차이를 보이지 않았으며, chlorophyll 함량은 덖음 횟수가 증가함에 따라 감소하는 경향을 나타내었다. Tannin, 총 폴리페놀 및 플라보노이드 함량은 덖음 시간에 따라 대체적으로 증가하는 경향을 나타내었으며, 7회 덖음 시 각각 9.79, 17.44 및 11.09 mg/g이었다. 항산화활성은 7회 덖음 시 전자공여능은 17.22%, 총 항산화력은 16.62 mg AA eq/g으로 대조구보다 높은 항산화활성을 나타내었으며, 덖음 감국 꽃차의 관능검사 결과 색, 맛, 향 및 종합적 기호도는 5회 덖음 처리된 차가 비교적 우수한 것으로 나타났다.

Keywords

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