한국식품과학회지 (Korean Journal of Food Science and Technology)

한국식품과학회 (Korean Society of Food Science and Technology)
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가공 및 추출 방법에 따른 일반메밀차와 쓴메밀차의 루틴 함량 및 항산화 활성 비교

Comparison of rutin content and quality characteristics of tea products from common buckwheat (Fagopyrum esculentum) and tartary buckwheat (Fagopyrum tataricum) by different processing and brewing methods

  • 김수정 (농촌진흥청 국립식량과학원 고령지농업연구소) ;
  • 손황배 (농촌진흥청 국립식량과학원 고령지농업연구소) ;
  • 남정환 (농촌진흥청 국립식량과학원 고령지농업연구소) ;
  • 이종남 (농촌진흥청 국립식량과학원 고령지농업연구소) ;
  • 장동칠 (농촌진흥청 국립식량과학원 바이오에너지 작물연구소) ;
  • 김율호 (농촌진흥청 국립식량과학원 중부작물과)
  • Kim, Su Jeong (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Sohn, Hwang Bae (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Nam, Jung Hwan (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Lee, Jong Nam (Highland Agriculture Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Chang, Dong Chil (Bioenergy Crop Research Institute, National Institute of Crop Science, Rural Development Administration) ;
  • Kim, Yul Ho (Central Area Crop Breeding Division, National Institute of Crop Science, Rural Development Administration)
  • 투고 : 2022.02.24
  • 심사 : 2022.03.28
  • 발행 : 2022.04.30
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초록

메밀의 식품가공기술 개발을 통해 이용성을 확대하고 새로운 소비수요를 창출하고자 일반메밀과 쓴메밀을 대상으로 가공단계 및 추출방법에 따른 메밀 볶음차의 품질 특성을 비교 분석하였다. 일반메밀의 원료, 탈피, 찌기 및 볶음 단계의 루틴 함량은 21.6, 17.8, 9.8 및 6.8 mg/100 g으로 차 가공공정이 진행됨에 따라 유의하게 감소하였다. 쓴메밀의 원료, 찌기, 탈피 및 볶음 과정의 루틴 함량은 1,679.9, 1,044.2, 703.1 및 834.5 mg/100 g으로 감소하였으나, 퀘세틴 함량은 0, 12.3, 36.0 및 32.3 mg/100 g으로 가공공정이 진행됨에 따라 증가하였다. 메밀차는 메밀의 종류, 제형 및 추출방법에 따라 루틴 함량에서 큰 차이를 보였다. 루틴 함량은 일반메밀차보다 쓴메밀차에서 평균 61배 높았다. 관능평가 결과를 종합하면, 쓴메밀차의 제형별 비교에서는 알곡보다 분말이 우림색, 풍미, 구수한 맛, 단맛 및 선호도에서 높은 값을 보였다. 특히, 루틴은 퀘세틴이나 쓴맛과 높은 상관관계를 나타냈다. 본 연구에서는 쓴메밀 품종인 '황금미소'를 대상으로 쓴맛을 최대한 줄이면서 루틴 함량이 높은 메밀차 제조를 위해 볶음 과정의 열처리 조건을 70-80℃에서 2-3분으로 확립하였다. 루틴 함량이 많은 메밀차를 섭취하고자 할 경우에는 핸드드립으로 추출한 방법이 적합하며, 쓴맛이 적고 달콤한 맛과 풍미가 좋은 메밀차를 원할 경우 침출식 콜드브루 방식을 선택하는 것이 가장 유리할 것으로 판단된다.

To enable the widespread use of buckwheat and create novel consumer demands through improved food processing techniques, we compared the quality characteristics of roasted groats following different processing and brewing methods for common and tartary buckwheat. The various processing steps resulted in significant reductions in rutin content for both buckwheat species, while the quercetin content increased in the tartary buckwheat. The fully processed tea products showed dramatic differences in rutin content, which varied based on the buckwheat species, formulation, and brewing method. Tartary buckwheat contained an average of 61 times more rutin than common buckwheat. The tartary buckwheat variety, Hwanggeum-miso, was used to determine an optimal roasting temperature of 70-80℃. Finally, we suggest that consumers who want buckwheat tea rich in rutin would prefer hand-drip-extracted tea, while those who want tea with less bitterness, sweetness, and good flavor would prefer the cold-brewed method.

키워드

과제정보

본 논문은 농촌진흥청 작물시험연구사업(연구과제: 고품질 다용도 메밀 품종 개발(2단계), PJ01606801) 에 의해 이루어진 것이며 이에 감사드립니다. 또한, 메밀 가공공정에 도움을 주신 봉평영농조합 장호식 대표께 감사드립니다.

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