Culinary science and hospitality research (한국조리학회지)

Culinary Society of Korean Academy (한국조리학회)
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Development of Granular Tea by Using Astringent Persimmon and Persimmon Leaves

떫은 감과 감잎을 이용한 과립차 개발에 관한 연구

  • Byun, Gwang-In (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
  • Kwon, Yong-Ju (Hotel Management, Kyung Hee University) ;
  • Park, Mi-Lan (Dept. of Food Technology & Food Service Industry, Yeungnam University)
  • 변광인 (영남대학교 식품외식학부) ;
  • 권용주 (경희대학교 호텔경영) ;
  • 박미란 (영남대학교 식품외식학부)
  • Published : 2008.06.30
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Abstract

The purpose of this study was to find appropriate processing condition of astringent persimmon and persimmon leaf granular tea. Under the condition of 4 hour extraction and $50^{\circ}brix$, extraction yield and concentrating of astringent persimmon were the greatest. Under the condition of 2 hour extraction and $7^{\circ}brix$, extraction yield and concentrating of persimmon leaf were the greatest. The optimum condition of granular tea with astringent persimmon and persimmon leaf added was the best in astringent persimmon concentrate of 16% and persimmon leaf concentrate of 4%. It had the best taste after the condition in a brix value of 16.15% and a pH of 5.57. The L-value of chromaticity was -79.13, a-value 2.27, and b-value 2.41. In the sensory properties correlation analysis of astringent persimmon and persimmon leaf granular tea, sweet taste, color acceptability, odor acceptability and taste accept-ability were positively significant correlation with most sensory properties. However, astringent taste was no significant correlation with sensory acceptability. Bitter taste and after taste were negatively significant correlation with most sensory properties.

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