한국지역사회생활과학회지 (The Korean Journal of Community Living Science)

  • 제21권1호
  • /
  • Pages.139-148
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  • 2010
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  • 1229-8565(pISSN)
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  • 2287-5190(eISSN)
한국지역사회생활과학회 (The Korean Society of Community Living Science)
권호 표지

균주를 접종하여 제조한 청태전 차의 관능적 특성과 생리활성 효과

Sensuous Characteristics and Physiological Activity of Cheongtaejeon Tea Produced with the Inoculation of Microbial Strains

  • 허북구 ((재)나주시천연염색문화재단) ;
  • 조정일 (조선이공대학 식품공학과) ;
  • 박용서 (목포대학교 원예과학과) ;
  • 박윤점 (원광대학교 원예.애완동식물학부) ;
  • 조자용 (전남도립대학 약선식품가공과)
  • Heo, Buk-Gu (Naju foundation of Natural Dyeing Culture) ;
  • Cho, Jung-Il (Dept. of Food Technology, Chosun College of Science and Technology) ;
  • Park, Yong-Seo (Dept. of Horticultural Science, Mokpo National Univ.) ;
  • Park, Yun-Jum (Div. of Horticulture and Pet animal-Plant Science, Wonkwang Univ.) ;
  • Cho, Ja-Yong (Dept. of Medicated Diet & Food Technology, Jeonnam Provincial College)
  • 투고 : 2010.01.31
  • 심사 : 2010.03.15
  • 발행 : 2010.03.30
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초록

This study was conducted to restore our traditional Cheongtaejeon tea and to develop the special products. We inoculated Cheongtaejeon tea with lactobacilli (Lactobacillus plantarum CHO 25) and the mixed microbial strains (L. plantarum CHO 25 + Saccharomyces cerevisiae + Bacillus amyloliquefaciens CHO 104). We also examined the sensuous characteristics and physiological activity of Cheongtaejeon tea which was produced by the inoculation of microbial strains. The external appearance of Cheongtaejeon teas were not significant among the teas which were produced with or without the inoculation of L. plantarum CHO 25 and the mixed microbial strains. The taste of the tea increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains. The taste and liking of Cheongtaejeon tea which was inoculated with Aspergillus oryzae and Aspergillus niger decreased significantly, and it was not suitable to drink. Total phenolics compound contents, total flavonoid contents and DPPH ($\alpha,\alpha$-diphenyl-$\beta$-picryl-hydrazyl) radical scavenging activity of Cheongtaejeon tea extracts increased much more in the order of that produced with the inoculation of L. plantarum CHO 25, control and that with the mixed microbial strains. However, nitrite radical scavenging activity in 1,000 mg/L Cheongtaejeon tea hot water extracts were in the order of the control (94.4%), the inoculation of L. plantarum CHO 25 (93.6%) and the mixed microbial strains (91.1%). Overall results indicated that the sensuous characteristics increased most in Cheongtaejeon tea which was produced without the inoculation of microbial strains, and those physiological activities in tea with the inoculation of L. plantarum CHO 25.

키워드

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