Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
권호 표지

Effect of Packing Methods on Green Powder Tea Quality during storage at Cold Temperature

가루차 저온 저장 중 포장방법별 품질변화

  • Park Jang-Hyun (Plant Environment Research Division, Jeonnam Agriculture Research and Extention Services) ;
  • Bac Chang-Nam (Department of Food Science, Korea University) ;
  • Kim Yong-Ok (Plant Environment Research Division, Jeonnam Agriculture Research and Extention Services) ;
  • Choi Hyeong-Kuk (Plant Environment Research Division, Jeonnam Agriculture Research and Extention Services)
  • 박장현 (전남 농업기술원 식물환경연구과) ;
  • 백창남 (고려대학교 식품과학과) ;
  • 김영옥 (전남 농업기술원 식물환경연구과) ;
  • 최형국 (전남 농업기술원 식물환경연구과)
  • Published : 2005.02.01
Download PDF
⟨ Previous Next ⟩

Abstract

The effect of packing methods on the green powder tea were investigated by examining quality changes during cold stroage. Packing was performed with aluminum packs having an antioxidant and a wateiproofing agent in vacuum Alumiunum packing with treatment or not showed little changes till 2 months but after this period remarkable quality degradation were found in total nitrogen, total amino acids, tannin, caffeine, chlorophyll and fatty acids. The color changes of gieeness were -16.43 in one month and -10.11 in five months, respectively. Alumininum packing in vacuum was showed extention of storage period above one month.

저온$(5^{\circ}C)$에서 가루차를 일반포장, 일반포장+항산화제, 일반포장+방습제처리시 4개월 이후 품질관련 성분인 총질소, 총아미노산, 탄닌, 카페인, 엽록소, 지방산 함량이 상당히 저하되었으며, 일반포장 + 진공처리는 일반포장 저장에 비해 1개월 정도 저장기간의 연장이 가능하였다. 제품의 표면색상은 저온$(5^{\circ}C)$보관시 일반포장에서는 저장 1개월에 a값(녹색)이 -16.43에서 저장 5개월에는 $42\%$정도 감소된 -10.11로 크게 감소되었다. 외관과 내질에 따른 관능평가시 저온$(5^{\circ}C)$저장의 경우 일반포장 내에서 1개월 경과시 89점이었으나 3개월 보관시 78점으로 가루차의 외관과 내질이 크게 열악해졌으며, 일반포장 + 진공의 경우 4개월 보관시 79점으로 일반포장보다 1개월 정도 더 연장보관이 가능하였다. 본 연구에서는 진공포장한 가루차를 $5^{\circ}C$에서 저장한 것이 처리구 중 가장 우수한 결과를 나타내었다.

Keywords

References

  1. Kim, J.T.,(1996) The sience and culture of tea plant. Bolim Printing Co. Seoul. p.15-25
  2. Masuzawa, T. (1998) Storage condition and Packing of Green Tea. Hukowuka Tea Res. J., 84, 441-449
  3. Kaoahacbi, O. (1988) New compendium of tea work Shan Hyob Printing Co. Japan. p.153-203
  4. Hara, T. (1984) Nitrogen Gas Packing of Green Tea. Tea Res. J. 60, 1-6
  5. Nakamura, K. Goto, T. Kudo, Y. and Hara, T. (1981) Storage Test of Packaged Tea with Free Oxygen Absorbers. Tea Res. J., 54, 66-69
  6. Haraguchi, Y. Sano, H. Nakazato, K. Tomaru, K. and Yorishita, M. (2002) Effects of Storage Conditions on Quality of Match. Tea Res. J., 93, 1-8
  7. Institute of Agriculture Sience (1989) Methodology of soil chemical analysis. Runal Development Administration. Korea. p.68-77
  8. Ikegaya, K. Takayamagi, H. and Anan, T. (1990) Quantitive analysis of tea constituent. Tea Res. J., 71, 43-73
  9. Ikegaya, K. and Masude, M. (1986) A new simple determination method of total amino acid in green tea. Tea Res. J., 63, 35-36
  10. 小原哲二郎, 岩尾裕之(1977) 食品科學技術書, 松澤印刷所, 日本. p.393-395
  11. Quin, L.D., and Hobbs, M.E. (1958) Analysisofthe Nonvolatile acid in Cigarette smoke by Gas Chromatography of their Methyl Esters, Anal. Chem. 30, 1,400-1,404 https://doi.org/10.1021/ac60140a032
  12. Takeo, T. Ikegaya, K. and Nakagawa, M. (1988) The sensory evaluation and brewing condition of taste of green tea. New Compendium of Tea Work Japan. p.363-412
  13. Fukatsu, S. and Hara, T. (1970) Effect of storage condition on the qualities of tea. Study of Tea., 40, 58-66
  14. Fukatsu, S. and Hara T. (1971) Studies on Packaging of Green Tea(part 1) Storage Test of Flexible Packaged Teas. Tea Res. J., 36, 36-40
  15. Anan, T. Takayanagi, H. lkegayam, K. and Nakagawa, M. (1982) Change in the content of fatty acid during Storage of Green Tea. Tea Tec. Res. J. 62, 44-49
  16. Muramas, K.I. (1994) The Sience of Tea. Jochang Bookstore. Japan. p.185-188