• Preventive Nutrition and Food Science
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• 제22권1호
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• pp.21-29
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• 2017

The major trend in the antioxidant market is the growing consumer demand for natural antioxidants. Tea, one of the most widely consumed beverages in the world, is an easy way to obtain antioxidant components from a natural source. Our objective was to develop burdock root tea (BRT) with potent antioxidant activity and good color quality. In order to obtain maximum antioxidant activity and quality, the effect of roasting was determined. The antioxidant capacities and total phenolic contents of BRT increased as roasting increased. The color of BRT became darker with increased roasting, extraction time, and amount of burdock roots. Color of BRT was also positively correlated with total antioxidant capacity. Roasting significantly enhanced the total antioxidant activities and color quality of BRT. These results suggest that roasting BRT increases beneficial antioxidant components from burdock roots.

• 한국식품영양과학회지
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• 제29권5호
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• pp.752-757
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• 2000

Response surface methodology was used to optimized soaking and roasting conditions and monitor organoleptic properties of roasted Platycodon grandiflorum tea. In soaking and roasting processes based on the central composite design with variations in threonine/sucrose concentration for soaking of Platycodon grandiflorum, roasting temperature and roasting time, coefficients of determination ($R^2$) of the models were above 0.86(p<0.05) in organoleptic properties. The maximum conditions predicted for each corresponding organoleptic properties of roasted Platycodon grandiflorum tea were 1.64% threonine concentration, 137.83$^{\circ}C$ and 27.76 min in aroma, 1.46% threonine concentration, 136.1$0^{\circ}C$ and 25.19 min in taste, and 1.39% threonine concentration, 136.44$^{\circ}C$ and 29.05 min in overall flavour. The optimum condition ranges for organoleptic properties of roasted Platycodon grandiflorum tea were soaking in 1.40~1.64% threonine concentration, and roasting at 136.10~137.9$0^{\circ}C$ for 25.19~29.00 min.

• 한국식품영양과학회지
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• 제26권5호
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• pp.831-837
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• 1997

Response surface methodology(RSM) was applied in roasting processes of Polygonatum odoratum roots in order to monitor Hunter color parameters and to optimize organoleptic properties of the tea. In roasting processing based on the central composite design with variations in roasting temperature (110~19$0^{\circ}C$) and roasting time(15~75min), coefficients of determinations($R^{2}$) of the models were above 0.9827(p<0.01) in Hunter color parameters and above 0.7748 in organoleptic properties. Hunter color L and $\Delta$E values of the powdered samples decreased with the roasting processes, whereas Hunter color a and b values increased up to around 59 min at 136$^{\circ}C$ and thereafter showed a decreased tendency. Organoleptic qualities on color, taste and aroma of Polygonatum odoratum tea were improved along with roasting processes, thereby estimating the optimum roasting conditions by RSM for the maximized qualities of organoleptic properties as a range from 127$^{\circ}C$ to 135$^{\circ}C$ and from 60min to 66 min. Hunter color a value(redness) was found to generate a similar response surface to that of organoleptic properties, showing the possibility of quality index in roasting processes of Polygonatum odoratum roots.

• 한국식품영양과학회지
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• 제27권1호
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• pp.80-86
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• 1998

This work was designed to determine the optimum roasting conditions with application of a pressure roaster for improving the roasting process of the Polygonatum sibiricum tea which has been roasting with a traditional method. Soluble solid content of the Polygonatum cibiricum tea was 63.16% in the tea roasted at 0.85kgf/$\textrm{cm}^2$(roasting pressure) and 13.9min(roasting time) which were maximum point by the ridge analysis. The optimum conditions predicted for each corresponding sensory properties of the Polygonatum cibirium tea were 0.87kgf/$\textrm{cm}^2$ and 9.2min in color, 0.89kgf/$\textrm{cm}^2$ and 9.7min in sweet 0.72kgf/$\textrm{cm}^2$ and 5.4min in burnt flavor, 0.89kgf/$\textrm{cm}^2$ and 9.9min in appetizing flavor, 0.87kgf/$\textrm{cm}^2$ and 9.3min in aftertaste, 0.89kgf/$\textrm{cm}^2$ and 10.0min in aroma, and 0.88kgf/$\textrm{cm}^2$ and 9.6min in overall acceptability of the tea. The optimum conditions based on the soluble solid content and sensory properties of the Polygonatum cibiricum tea, were 0.83~0.88kgf/$\textrm{cm}^2$ and 9.7~10.4min.

• 한국식품조리과학회지
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• 제15권5호
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• pp.475-482
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• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

• 한국식품조리과학회지
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• 제15권2호
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• pp.95-101
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• 1999

This study was carried out to prepare green teas by traditional roasting manufacturing process, Ku Geung Ku Po and to determine the quality charateristics of the green teas by examining the change of their main components induced during this roasting process. The content of total sugars in unroasted tea leaves was 7.82%. Its content of roasted teas was decreased by increasing the number of roasting and there was significantly differences between samples. The content of total sugars in 9th roasted green tea was 3.98%. The total nitrogen contents of green teas produced by this process were 4.96∼6.38%. The more the number of roasting and the less content of tannin in green teas. And the ratio of total nitrogen and tannin in tea leaves 21.97 but its ratio in 9th roasted tea was increased to 45.54. The ascorbic acid in tea leaves consisted in 1,820.3 mg/100g but its content was decreased by increasing the number of roasting process. Whereas the content of caffeine in green teas was not reduced significantly by this traditional method. Of all amino acids, green tea produced by Ku Jeung Ku Po was rich glutamic acid, lysine and aspartic acid. And especially, phenylalanine, which was rarely found in other green teas, was abundant in these green teas. The compositions of glutamic acid and methionine were increased as increasing the number of roasting process but those of aspartic acid and arginine decreased by these processing. The main fatty acids of Ku Jeung Ku Po green tea were linolenic acid, linoleic acid and palmitic acid and the contents of unsaturated fatty acid in green teas were composed over 70% of total fatty acid. And the fatty acid contents in green teas were not affected during Ku Jeung Ku Po's process. The contents of minerals in these teas was rich in the oder of potassuim. magnessuim and calciumim, and these contents were not observed the prominant change during the process.

• 한국식품영양학회지
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• 제33권5호
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• pp.570-575
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• 2020

In this study, to develop balloon flower (Platycodon grandiflorum) leaves, which are not used as tea, a method of making green tea was referred to, and several physiological activities were analyzed using the balloon flower leaf tea with different times of roasting and rubbing. The highest total polyphenol and tannin contents were 33.02 mg GAE/g and 5.03 mg/g at two times of roasting and one time of rubbing, respectively. In the case of the total flavonoids, the RO3 + RU2, subjected to three times of roasting and two times of rubbing, showed the highest value, whereas there was no significant difference between the control and the other samples. Except for the green tea as a control, the RO2 + RU1 samples reported the highest antioxidant activity whereas it decreased with increasing number of times of roasting and rubbing. The color, lightness, and yellowness tended to decrease slightly as the number of increasing roasting and rubbing among the samples with no significant difference. All of these things together, to develop tea using the balloon flower leaves would be suitable with two times of roasting and one time of rubbing.

• 한국식품과학회지
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• 제29권4호
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• pp.776-783
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• 1997

전통적인 볶음방법으로 제조되고 있는 둥굴레차의 고품질화를 위하여 반응표면분석법에 의한 볶음조건을 최적화하였다. 둥굴레차의 품질지표로서 수용성 고형분, 갈색도, 페놀성 성분 및 전자공여 작용은 $145^{\circ}C$와 55분에서 나타나는 능선까지는 볶음온도와 시간이 증가함에 따라 증가하였으나 그 이상의 온도와 시간에서는 다시 줄어들었다. 둥굴레차의 관능적 품질로서 전반적인 기호도는 최대 관능평점을 나타낸 $146^{\circ}C$와 52분까지는 볶음온도와 시간이 증가할수록 높아졌으나, 최대점을 지나서는 온도가 높아지고 시간이 경과함에 따라 점점 줄어들었다. 이상과 같이 각각의 볶음조건에 따른 둥굴레차의 품질 특성을 종합하여 superimposed contour map을 작성한 결과 볶음온도 $135{\sim}140^{\circ}C$, 볶음시간 $58{\sim}64$분이 둥굴레차의 품질을 극대화시킬 수 있는 최적 볶음조건 범위로 나타났으며, 최적조건 범위내의 주어진 볶음조건$(137^{\circ}C,\;60\;min)$에서의 실험치는 예측치와 일치하였다.

• 동아시아식생활학회지
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• 제10권2호
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• pp.129-135
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• 2000

유용식물인 민들레를 식품자원으로 활용하기 위하여 민들레 잎차를 개발하고자 볶음조건에 따른 품질특성을 측정하였다. 즉, 전처리로 사용한 예비건조의 유무, 볶음온도 및 볶음시간에 따라 제조한 민들레 잎차의 특성변화를 분석하였다. 그 결과, 고형분 함량 및 추출수율은 예비건조 유무에 관계없이 10분간 볶음처리 하였을 때. 가장 높은 값을 나타내었다. pH는 볶음시간에 따라 큰 차이는 나타나지 않았고, 예비건조구보다는 비처리구에서 다소 높은 값을 나타내었다. 색도는 비처리구보다는 예비건조구에서, 볶음시간이 길어질수록 명도는 낮아졌고, 적색도는 높아졌다. 탁도와 갈색도는 전처리에 관계없이 10분간 볶음처리하였을 높은 값을 나타내었다. 관능평가 결과, 전체적인 기호도는 예비건조를 행하지 않고 5분간 볶음처리 한 구간에서 가장 높은 값을 나타내었다. 볶음온도에 따른 고형분 함량, 추출수율의 변화는 비 처리구보다 예비건조구에서 전반적으로 높게 나타났으며, 볶음온도가 높아질수록 고형분 함량과 추출수율은 증가하였다. 색도, 탁도 및 갈색도는 예비건조구 보다 비처리구에서 높은 명도, 낮은 적색도를 나타내었고, 탁도와 백색도는 낮은 값을 나타내었다. 예비건조구의 경우에는 26$0^{\circ}C$에서, 비처리구의 경우 23$0^{\circ}C$에서 높은 탁도와 갈색도를 나타내었다. 볶음온도에 따른 관능검사 결과, 볶음온도 26$0^{\circ}C$로 처리하였을 때 가장 높은 기호도를 나타내었고, 동일한 처리구에서 높은 감칠맛과 낮은 떫은맛을 내는 것으로 나타났다. 이는 고형분 함량이나 추출수율이 높아질수록 이미 물질의 과다추출로 인하여 전체적인 기호도와 밀접한 관련이 있는 감칠맛이나 떫은맛에 영향을 미치기 때문인 것으로 생각된다. 결론적으로 민들레 잎으로 차를 만들 때 예비건조를 하지 않고 1차 볶음을 26$0^{\circ}C$에서 10분간 처리한 차가 가장 좋은 것으로 나타났다.

• 한국식품저장유통학회지
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• 제23권5호
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• pp.673-679
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• 2016

향미의 활용성 증진을 위하여 발아 향미차를 제조 하였으며, 볶음 온도와 볶음 시간에 따른 발아 향미 및 향미차의 품질특성을 조사하였다. 발아 향미의 색도 중 명도는 볶음온도가 높을수록 볶음 시간이 증가할수록 감소하였으며, 적색도와 황색도는 온도와 시간에 비례하여 증가하는 경향을 보였으나, $250^{\circ}C$-20분 이상에서는 발아 향미가 탄화가 일어나 값이 감소하였다. 발아 향미차의 갈색도, 탁도, 가용성 고형분 함량은 볶음 온도와 시간이 증가할수록 증가하는 경향을 나타내었다. 발아 향미의 총 폴리페놀 및 DPPH 라디칼 소거 활성 또한 볶음 온도가 높을수록 볶음 시간이 길어질수록 증가하였다. 발아 향미의 향기 성분은 볶음 과정에 따라서 전체적 함량이 증가하는 경향을 나타내었으며, hexanal, heptanal, benzaldehyde 등의 구수한 향을 내는 물질을 생성하여 발아 향미차의 관능적 특성을 증가시켰으나, $300^{\circ}C$ 이상의 높은 온도에서는 methyl benzene, pentanol 등의 자극적인 향을 나타내는 물질 생성과 기호도 평가에서 높은 볶음 온도에서 기호도가 감소하는 결과를 보였다. 발아 향미차의 기호도는 볶음 온도와 시간이 증가함에 따라서 색에 대한 기호도가 증가하나, $300^{\circ}C$-10분 이상의 조건에서는 발아 향미의 탄화로 인하여 향, 맛, 종합적 기호도가 감소하는 경향을 나타내어 $250^{\circ}C$-30분이 발아 향미차의 볶음 조건으로 적합한 것으로 나타났다.