Journal of the East Asian Society of Dietary Life (동아시아식생활학회지)

The East Asian Society of Dietary Life (동아시아식생활학회)
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A Study on the Establishing the Preparation Conditions for Pine Mushroom(Tricholoma matsutake Sing.) Granular Tea

송이버섯을 이용한 과립차 제조 조건 확립에 관한 연구

  • Park, Mi-Lan (Dept. of Food Technology & Food Service Industry, Yeungnam University) ;
  • Choi, Soo-Keun (Dept. of Culinary Science and Arts, Kyung Hee University) ;
  • Byun, Gwang-In (Dept. of Food Technology & Food Service Industry, Yeungnam University)
  • 박미란 (영남대학교 식품외식학부) ;
  • 최수근 (경희대학교 조리과학과) ;
  • 변광인 (영남대학교 식품외식학부)
  • Published : 2007.10.31
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Abstract

The pine mushroom is recognized as being a valuable functional food and is considered a prized mushroom. One of the product development plans for this mushroom is a granular tea. Thus, for this study, the physical properties and sensory qualities evaluation of such a this product were measured. First, we extracted pine mushrooms at various temperatures(50, 60, 70, 80 and $90^{\circ}C$) to make a pine mushroom granular tea. The extraction yield and free amino acid content were greatest in the $50^{\circ}C$ extraction. This extract that was acquired at $50^{\circ}C$ was lyophilized and pulverized to make the granule tea. According to the results, the granular tea made from 4% pine mushroom powder had the best taste, with a Brix value of 1.9% and a pH of 4.12. The L-value of chromaticity was 49.00, the a-value -0.85, and the b-value was 1.28.

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