Journal of Bio-Environment Control (생물환경조절학회지)

The Korean Society for Bio-Environment Control (한국생물환경조절학회)
권호 표지

Effect on Quality of Pan-Fired Green Tea at Different Pan-Firing Conditions

덖음차 제조공정 중 덖음 횟수가 녹차의 품질에 미치는 영향

  • Park Jang-Hyun (Horticutural Research Divition, Jeonnam Provincial Agriculture Reseearch and Extention Service) ;
  • Kim Yong-Ok (Horticutural Research Divition, Jeonnam Provincial Agriculture Reseearch and Extention Service) ;
  • Jung Jong-Mo (Horticutural Research Divition, Jeonnam Provincial Agriculture Reseearch and Extention Service) ;
  • Seo Jong-Bun (Horticutural Research Divition, Jeonnam Provincial Agriculture Reseearch and Extention Service)
  • 박장현 (전남농업기술원 원예연구과) ;
  • 김영옥 (전남농업기술원 원예연구과) ;
  • 정종모 (전남농업기술원 원예연구과) ;
  • 서종분 (전남농업기술원 원예연구과)
  • Published : 2006.03.01
Download PDF
⟨ Previous Next ⟩

Abstract

These studies were carried out to investigate the quality of green tea processed by different pan-firing hand rolling and to select the best conditions during the procedure of green tea processing the results were as follows. At harvestion tea plant leaf, tea plants had 4 leaves. each leaf size was 7.5 cm'$\square$2.6 cm, and weight of 100 buds 46.6 g. The increase of pan-fired time decreased in the moisture content and yield of green tea. After processing green tea, 5 times pan-fired one had much more contents of total nitrogen (T-N:5.31%), caffeine (2.00%) and total amino acid (T.A.A. : 3,046 mg%) and less content of tannin (13.41%) than the other treatments. but 3 times pan-fired one had the highest contents of vitamin C (204.3 mg%) and chlorophyll (365.0 mg%) among three kinds pan-firing method. Sixteen kinds of free amino acid including theanine as a good taste component of pan-fired green tea were isolated and measured by HPLC. Free amino acid (FAA) contents were in the range of $2,683{\sim}2,925$ mg% and among various pan-firing methods, 5 tims pan-fired one had the highest content of F.A.A. Among these free amino acids, theanine occupied as much as $56.4{\sim}61.3%$ of F.A.A. Lightness, yellowness and redness of 5 times pan-fired green tea were middle value among three different treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 5 times pan-fired green tea was considered to be the best level as pan-firing times of green tea processing.

Keywords

References

  1. Formell, A., J.J. Bimbenet, and Y. Almin. 1980. Experimental study and modelization for air drying of vegetable products. Lebensm Wiss. U. Techmol. 14:96-100
  2. Goto, T., H. Hone, and T. Mrakai. 1993. Analysis of major amino acids in green tea by high performance liquid chromatography coupled with OPA precolumn derivatiation. J. Tea Res. 77:29-33
  3. Hakamata, K. and M. Maehara. 1978. Change in total nitrogen, free amino acid, caffee and tannin of tea leaves with special reference to the development of new shoot. J. Tea Res. 48:57-62 https://doi.org/10.1177/004051757804800109
  4. Ikegaya, K. and M. Nasuda. 1986. A new simple determination method of total amino acid in green tea. J. Tea Res. 71:43-73
  5. Ikegya, K., H. takayamagi, and T. Aman. 1990. Quantitive analysis of tea constituent. J. Tea Res. 71:43-73
  6. IAS(lastitata of Agrical tural Science). 1989. Methodolgy of soil chemical analysis. Rural Development Administration. Suwon. p. 68-77
  7. Jong, Y.M., J.B. Un, and D.Y. Kim. 1986. Studies on the chimical constituents of tea shoots in native tea plant in korea. Kor. J. Tea Cult. Sci. 1:111-123
  8. Kaoahachi O. 1988. New conpendium of tea plant. Shan Hyob Printing Co. Japan. p. 153-203
  9. Kim, C.M., J.C. Choi, and S.K. Oh. 1980. Chemical change of onajor tea censtituents during tea mamufacture. Kor. J. Food and Nutri. 12:99-104
  10. Kim, J.T. 1996. The science and alture of tea plant. Bolim printing Co. Seoul. p. 15-25
  11. Nakagawa, M. and I. Amano. 1974. Evaluation method of green tea grade by nitrogen analysis. J. Jap. Food Sci. Tech. 21:57-63 https://doi.org/10.3136/nskkk1962.21.57
  12. Ohmori, K., S. Nakamura, and T. Watanabe. 1986. Change in color of a tea leaf steamed under different steaming condition. J. Tea Res. 63:24-29, 78-80
  13. Park, J.H., K.S. Kim, and H.K. Choi. 1997. Studies on free amino acid, organic acid and falty acid contents of korean tea plants. J. Kor. Tea Soc. 2:73-87
  14. Takeo, T., K. Ikegaya, and M. Nakagawa. 1988. The sensory evaluation and brewing condition of taste of green tea. New compendium of tea work. Japan. p. 363-412
  15. Ohmor, K., S. Nakamura, and T. Watanabe. 1986. Changes in color of a tea leaf steamed under different steaming condition. J. Tea Res. 63:24-29, 78-80
  16. Yoshida, S., D.A. Forno, J.H. Cook, and K.A. Gomez. 1976. Laboratory manual for physiological studies of rise. International Rice Reserech Institute p. 83