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박장현(Jang Hyun Park),남승희(Seung Hee Nam),송장훈(Seung Hee Nam),조영식(Young Sik Cho),임순희(Sun Hee Yim),최장전(Jang Jeon Choi),이한찬(Han Chan Lee) 한국차학회 2011 한국차학회지 Vol.17 No.2
Green tea was stored at aluminum bags after N2 gas exposure for anaerobic packing. by addition of silica bag or vacuum treatment at room temperature. From on fourth month, N2 gas treated green tea showed lower amount of nitrogen, amino acids, tannins, caffeines, chlorophyll vitamin C or fatty acid, compared to that of starting green tea. In aluminum packing, green tea with silica bag was kept its original quality for one month but was not kept from 2nd months. However, green tea treated vacuum was kept its original quality for 6 months. On 6th month storage, the a-color values of green tea treated N2 gas did not show any difference either with (-10.22) or without silica bag (-10.18). These color values was similar with that of green tea treated vacuum stored for 10 month with -10.15. As result of sensory evaluation, green tea in aluminum packing for 6 months received 74 points or 73 points with or without silica bag but green tea for 12 months received 53 points or 57 points with or without silica bag. Interestingly, when green tea in aluminum packing was treated vacuum, it received 75 points with 10th months product. This results indicated that green tea in aluminum packing could be kept its quality 4 months more by vacuum treatment whether silica bag is added or not. In this study, we concluded that green tea should be stored at aluminum bags after N2 gas exposure and vacuum treatment at room temperature.
임순희(Sun Hee Yim),박장현(Jang Hyun Park),남승희(Seung Hee Nam),송장훈(Jang Hoon Song),조영식(Young Sik Cho),이한찬(Han Chan Lee) 한국차학회 2012 한국차학회지 Vol.18 No.1
GABA액을 첨가한 발효유의 이화학적 특성을 분석한 결과, 온도는 40℃가 30℃ 보다 pH가 낮고, 산생성량이 높아 발효유의 관능적 식미가 저하될 가능성이 있으므로 온도는 30℃를 선택하였다. 배양시간이 경과할수록 무처리에 비해 GABA 처리군이 pH가 더 낮았고, GABA 처리군간에는 함량이 높을수록 pH가 낮은 경향이었다. 24시간 발효 후 GABA 첨가량군의 산함량은 1.17-1.25%로 무처리 1.08%에 비해 상당히 높게 나타났으며, 생균수는 무처리 7.2 × 10⁸에 비해 GABA 0.25-1.0% 첨가군은 7.8 × 10⁸ - 9.1 × 10⁸를 나타냈다. 점도는 대조구에 비해 GABA첨가군이 약간 낮았으며, GABA액 첨가량별로는 0.25%에서 점도가 가장 높았다. 관능평가 결과 전체적인 기호도에서 가장 바람직한 것은 GABA액 0.5% 첨가한 군으로 평가되었다. 따라서 GABA액첨가비율은 발효유의 이화학적 특성과 관능적 특성을 분석한 결과 0.5%를 첨가한 발효유가 가장 적합하다고 생각된다. Fermented milks added with GABA was produced and its physiochemical properties investigated. Preferred incubation temperature was 40℃ rather than 30℃ as fermented milks at 40℃ had a higher pH and lower acidity content than that at 30℃ Higher incubation time and amount of GABA in milk resulted in a lower pH value. After 24 hr of fermentation, fermented milks added with GABA showed 1.17-1.25% acidity, compared to control with 1.08% acidity. Total live cell numbers of fermented milks were 7.8 × 10⁸-9.1 × 10⁸ for GABA-containing milk (0.25-1.0%) and 7.2 × 10⁸ for control milk. Stickness of milk was lower in GABA-containing milk compared to control milk and was highest in fermented milks containing 0.25% GABA. As the result of the sensory evaluation, fermented milks containing 0.5% GABA was the most preferred. Therefore, fermented milk containing 0.5% GABA showed the best physiochemical properties.