The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Influences of Processing Conditions to Herbal Tea Containing Angelica gigas, Paeoniae radix, Cnidium officinale, Saururus chinensis, Artemisia capillarisin and Zizyphus vulgaris on Its Quality Properties

가공조건이 당귀, 작약, 천궁, 인진쑥, 삼백초 및 산조인을 첨가한 한방차의 품질 특성에 미치는 영향

  • 장재선 (가천대학교 식품영양학과) ;
  • 오성천 (대원대학교 제약식품계열)
  • Received : 2015.06.02
  • Accepted : 2015.06.18
  • Published : 2015.06.30
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Abstract

An analysis of changes in herbal tea composition according to the difference in processing conditions showed slightly reduced crude protein content and increased, moisture, crude fat and solid elution rate after treatment using the ash puffing process compared to roasting. Benzopyrene content was significantly reduced to 0.18 ppb from 0.51 ppb. This result indicated that, the $B({\alpha})P$ content differed depending on the processing condition and raw materials. Generation of food $B({\alpha})P$ is mainly include the thermal decomposition of food cooking, when the processing which is a main component of food carbohydrate, protein, fat reason despite severe heat treatment as a whole is to be detected even though the $B({\alpha})P$ in this way is considered to be. The taste, aroma and color did not show a large difference, but the strong bitters taste decreased.

Keywords

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