한국식품저장유통학회지 (Food Science and Preservation)

  • 제23권3호
  • /
  • Pages.335-340
  • /
  • 2016
  • /
  • 3022-5477(pISSN)
  • /
  • 3022-5485(eISSN)
한국식품저장유통학회 (The Korean Society of Food Preservation)
권호 표지
DOI QR코드

DOI QR Code

제조방법에 따른 도토리 차의 이화학적 특성

Physicochemical characteristics of acorn tea by processing methods

  • 김현기 (대구한의대학교 한방식품조리영양학부) ;
  • 이현석 (대구한의대학교 한방식품조리영양학부) ;
  • 홍주연 (대구한의대학교 한방식품조리영양학부) ;
  • 신승렬 (대구한의대학교 한방식품조리영양학부)
  • Kim, Hyun-Gi (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Lee, Hyun-Suk (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Hong, Ju-Yeon (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University) ;
  • Shin, Seung-Ryeul (Faculty of Herbal Food Cuisine and Nutrition, Daegu Haany University)
  • 투고 : 2016.04.10
  • 심사 : 2016.05.25
  • 발행 : 2016.06.30
PDF 다운로드
⟨ 이전 논문 다음 논문 ⟩

초록

도토리를 이용하여 도토리 차의 제조방법을 개발하고 개발된 도토리 차의 이화학적 및 품질특성을 평가하였다. 도토리 차는 네 가지 제조방법으로 제조하여 그 특서의 변화를 조사하였다. 제조방법을 달리한 도토리 차의 일반 성분을 분석한 결과 수분함량은 13.48~39.77%로 볶은 도토리 차(RAT)에서 가장 낮았고, 3회 증제한 도토리 차(TSAT)에서 수분함량이 가장 높았다. 탄수화물 및 조지방, 조회분 함량은 볶은 도토리 차(RAT)에서 가장 높았고, 조단백질 함량은 도토리(NA)에서 가장 높았다. 수용성 단백질 함량은 도토리 보다 증제하거나 볶은 도토리 차에서 높았고, 3회 증제한 도토리 차(TSAT)에서 12.74 mg/g로 가장 높은 함량을 보였다. 환원당 함량 결과 도토리(NA)에서 64.3 mg/g로 가장 높은 함량을 보였다. 색도 측정 결과 L값은 도토리(NA)에서 가장 높게 나타났으며, 도토리를 증제하거나 볶음에 따라 L값은 감소함을 보였고, a, b값은 도토리(NA)에서 높았다. 총 폴리페놀 및 플라보노이드 함량은 3회 증제한 도토리 차(TSAT)에서 각 41.15 mg/g, 2.78 mg/g으로 가장 높은 함량을 보였다. 관능검사 결과 색은 볶은 도토리 차(RAT)에서 가장 높게 평가되었고, 맛과 향은 3회 증제한 도토리 차(TSAT)에서 가장 높게 평가되었다. 떫은 맛은 도토리(NA)에서 가장 떫고, 볶은 도토리 차(RAT)에서 떫은 정도가 가장 낮은 것으로 평가되었다. 전반적인 기호도에서는 3회 증제한 도토리 차(TSAT)에서 5.42로 가장 높게 평가되었으며, OSAT, RAT, NA순으로 평가되었다. 따라서 본 실험의 결과를 바탕으로 도토리를 이용한 도토리차의 제조방법을 확립하고 도토리 차의 이화학적 및 품질특성을 통하여 다양한 식품소재 및 식품개발에 활용할 수 있을 것이다.

This study was carried out to investigate the physicochemical and quality characteristics of acorn and acorn tea by processing methods. The moisture contents of acorn tea processed roasting was lower than those of others, and acorn tea processed by three steaming and drying was highest in among. Carbohydrate and crude lipid, crude ash contents of the acorn tea processed by roasting was higher than those of others. Crude protein contents of the natural acorn was higher than those of others. Soluble protein content of acorn tea produced by three steaming and drying was 12.74 mg/g, where was highest than that of the acorn tea. Reducing sugar content of natural acorn was 64.3 mg/g, higher than that of the acorn tea. The L values of natural acorn was higher than those of others, but steaming and roasting acorn tea were lower than those of others. The a, and b values of natural acorn was higher than those of others. Total polyphenol and flavonoid contents of acorn tea processed by three steaming and drying was 41.15, 2.78 mg/g, where was higher than that of the acorn tea. Sensory test was the acorn tea produced by three steaming and drying showed the best score in preference.

키워드

참고문헌

  1. Cheon GY, Park SH, Ko GB, Son YL, Jeong WC, Ma SJ (2013) Manufacture and components of tea using Acorus gramineus leaves. J Korean Tea Soc, 19, 54-61
  2. Kim SH, Lee MH, Jeong YJ (2014) Current trends and development substitute tea and plan in the Korean green tea industry. Food Industry and Nutrition, 19, 20-25
  3. Hyun SK, Kim YG, Choi SH (2011) Manufacturing process and DPPH radical scavenging activity of partially fermented tea several medicinal herbs. J Korean Tea Soc, 17, 54-58
  4. Park KR, Lee SG, Nam TG, Kim YJ, Kim YR, Kim DO (2009) Comparative analysis of catechins and antioxidant capacity in various grades of organic green teas grown in Boseong, Korea. Korean J Food Sci Technol, 41, 82-86
  5. Jeong JS, Kim YJ, Ahn EK, Shin JY, Go GB, Son BG (2015) Antioxidative activities and qualitative characteristics of substitute tea using Salvia plebeia R. Br. Korean J Food Cook Sci, 31, 41-52 https://doi.org/10.9724/kfcs.2015.31.1.041
  6. Shin KH, Cui Z, Im TG, Bang GP (2011) Effects on quality of fermented tea with different harvesting seasons. J Korean Tea Soc, 17, 36-40
  7. Kim JS, Wang SB, Kang SK, Cho YS, Park SK (2009) Quality properties of white lotus leaf fermented by Mycelial Paecilomyces japonica. J Korean Soc Food Sci Nutr, 38, 594-600 https://doi.org/10.3746/jkfn.2009.38.5.594
  8. Lee YM (1995) We really need to know our one hundred kinds of trees. Hyeonamsa, Seoul, Korea, p 394-398
  9. Ryu HS (2010) Effects of water extracts acorn on mouse immune cell activition ex vivo. Korean J Food Nutr, 23, 135-140
  10. Sung IS, Kim MJ, Cho SY (1997) Effect of Quercus acutissima Carruthers extracts on the lipid metabolism. J Korean Soc Food Sci Nutr, 26, 327-333
  11. Kim SH, Lee WK, Choi CS, Cho SM (2012) Quality characteristics of muffins with added acorn jelly powder and acorn ethanol extract powder. J Korean Soc Food Sci Nutr, 41, 369-375 https://doi.org/10.3746/jkfn.2012.41.3.369
  12. Kim BN (1995) A study on the literature review of acorn in Korea. Korean J Soc Food Sci, 11, 158-163
  13. Shin TH, Jin YS, Sa JH, Shin IC, Heo SI, Wang MH (2004) Studies for component analysis and antioxidative evaluation in acorn powders. Korean J Food Sci Technol, 36, 800-803
  14. AOAC (1990) Official methods analysis 13th ed. Association of official analytical chemists. Washington DC, USA, p 125-132
  15. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ (1951) Protein measurement with the Folin phenol reagent. J Biol Chem, 193, 265-275
  16. Nelson N (1944) A photometric adoptation of the Somogyi method for the determination of glucose. J Biol Chem, 153, 375-380
  17. Singleton VL, Rossi JA (1965) Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. Am J Enol Viticult, 16, 144-158
  18. Moreno MIN, Isla MI, Sampietro AR, Vattuone MA (2000) Comparison of the free radical-scavenging activity of propolis from several regions of Argentina. J Ethnopharmacol, 71, 109-114 https://doi.org/10.1016/S0378-8741(99)00189-0
  19. Park BH, Joo HM, Cho HS (2014) Quality characteristics of dried noodles added with Ligularia fischeri powder. J Korean Soc Food Cult, 29, 205-211 https://doi.org/10.7318/KJFC/2014.29.2.205
  20. Park WP (2014) Quality characteristics of noodles added with Houttuynia cordata Thunb. powder. Korean J Food Preserv, 21, 34-39 https://doi.org/10.11002/kjfp.2014.21.1.34
  21. Lyu SY, Rhim JY, Park YH, Suh KB, Park WB (2002) Changs of Lectin Activity of Kidney Beans by Heating and Fermentation. J Korean Soc Food Sci Nutr, 31, 1-6 https://doi.org/10.3746/jkfn.2002.31.1.001
  22. Kim YG, Lee JD, Kim HS, Song KJ (2010) Effect of manufacturing methods on chemical components and quality of green tea with different tea cultivars. J Korean Tea Soc, 16, 77-83
  23. Kwon OC, Woo KS, Kim TM, Kim DJ, Hong JT, Jeong HS (2006) Physicochemical characteristics of garlic (Allium sativum L.) on the high temperature and pressure treatment. Korean J Food Sci Technol, 38, 331-336
  24. Yu JS, Hwang IG, Woo KS, Chang YD, Lee CH, Jeong JH, Jeong HS (2008) Physicochemical characteristics of Chrysanthemum indicum L. flower tea according to different pan-firing times. Korean J Food Sci Technol, 40, 297-302

피인용 문헌

  1. Antioxidant Activities of Aronia melanocarpa Leaf Tea Prepared Using Various Drying Methods vol.34, pp.5, 2016, https://doi.org/10.9724/kfcs.2018.34.5.467
  2. 도토리 우유식빵의 품질 특성 vol.34, pp.3, 2019, https://doi.org/10.7318/kjfc/2019.34.3.343