• 한국식품영양과학회지
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• 제30권1호
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• pp.20-24
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• 2001

This study was conducted to analyze the general components and to investigate sensory evaluation of hot water extract prepared by boiling at 10$0^{\circ}C$ for 3 hr with 4-fold water. The contents of total soluble soild, non-reducing sugar, total saponin, ash and total protein were 15.95%, 6.54%, 1.735, 0.33% and 0.40%, respectively. The contents of succinic, malic and acetic acid in the extracts were 111.48 mg%, 23.67mg% and 18.36mg%, respectively. The major free amino acids and minerlas of the extract were hydroxyproline 1,290.0 $\mu\textrm{g}$%, glutamic acid 456.2$\mu\textrm{g}$% and potassium 151.35 mg%, respectively. Bitter taste in the extract was not observed, whereas sweet, sour and astringent taste were observed.