가공 방법 및 저장기간에 따른 대나무통 발효차의 성분 변화 (Changes in the Chemical Components in Fermented Tea According to the Processing Method and Storage Period)

서지정보

· 발행기관 : 한국차학회
· 수록지 정보 : 한국차학회지 / 19권 / 1호 / 56 ~ 70페이지
· 저자명 : 이용호, 하기정, 김낙구, 이남숙, 손길만

초록

Tea leaves were prepared usinga fermentation method for 12 hours, 24 hours, and 36 hours with 30°C and 40°C temperature in abamboo tube container. After fermentation, changes in the general components of tea leaves dehydrated in 65°C for 15 days were analyzed from before storage to the 90th day at 30 day intervals. In terms of the general content, the moisture was found to be proportional to the storage period, which was 3.1-5.3% before storage and 5.9-8.6% at the 90th day of storage. The mineral content was K, Ca, Mg, Mn, Na and Fe arranged in the order of their concentration. The pH was 4.80-5.10 before storage, which decreased to 4.45-4.62 at the 30th day of storage, and was maintained at those levels until the 90th day after storage. The total acid was 1.53%-1.74% before storage, and 2.07-2.47% at the 30th day to 90th day of storage. The soluble solid content was 0.4-0.5 brix° before storage, which wasmaintained at 0.6 brix° for 60-90 days. For the chromaticity, the brightness was proportional to the storage period,whereas the reddish and yellowish rates were inversely proportional to the storage period. The gallic acid content wais inversely proportional to the storage period, which shows the highest value for the 12 hour fermentation processing time. Six typesof catechins were detected in the experiment and the order according to the amount was EGCG, ECG,EC, EGC and GC. In general, the catechin content is inversely proportional to the storage period. The caffeine content was highest at 12 hours atnormal temperatures. Finally, the fermentation conditions of the highest preference were 40°C for 12 hours, which is inversely proportional to the storage period.

영어초록

Tea leaves were prepared usinga fermentation method for 12 hours, 24 hours, and 36 hours with 30°C and 40°C temperature in abamboo tube container. After fermentation, changes in the general components of tea leaves dehydrated in 65°C for 15 days were analyzed from before storage to the 90th day at 30 day intervals. In terms of the general content, the moisture was found to be proportional to the storage period, which was 3.1-5.3% before storage and 5.9-8.6% at the 90th day of storage. The mineral content was K, Ca, Mg, Mn, Na and Fe arranged in the order of their concentration. The pH was 4.80-5.10 before storage, which decreased to 4.45-4.62 at the 30th day of storage, and was maintained at those levels until the 90th day after storage. The total acid was 1.53%-1.74% before storage, and 2.07-2.47% at the 30th day to 90th day of storage. The soluble solid content was 0.4-0.5 brix° before storage, which wasmaintained at 0.6 brix° for 60-90 days. For the chromaticity, the brightness was proportional to the storage period,whereas the reddish and yellowish rates were inversely proportional to the storage period. The gallic acid content wais inversely proportional to the storage period, which shows the highest value for the 12 hour fermentation processing time. Six typesof catechins were detected in the experiment and the order according to the amount was EGCG, ECG,EC, EGC and GC. In general, the catechin content is inversely proportional to the storage period. The caffeine content was highest at 12 hours atnormal temperatures. Finally, the fermentation conditions of the highest preference were 40°C for 12 hours, which is inversely proportional to the storage period.

참고자료

· 없음