Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Process for Production of Brown Rice/Green Tea Beverage

현미녹차음료 제조공정

Mok, Chul-Kyoon
목철균

  • Published : 20060000
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Abstract

A brown rice/green tea (BRlGT) beverage was prepared by mixing of green tea extract (GTE) with brown rice extract (BRE). The effects of grinding of the brown rice and the green tea leaves on their hot water extraction were determined. The roasting process of the brown rice was optimized. Finally, the optimum mixing ratio of the GTE and the BRE was set for the production of the BRlGT beverage. The optimum temperature and time for the roasting of brown rice were 220°C and 15 min respectively. The grinding of green tea leaves was not beneficial to the extract by resulting in darker color and no changes in extraction yield, while that of brown rice was desirable for the increases in extraction rate and yield. Most of soluble solids were extracted by a single hot water extraction. As the portion of the BRE increased, the acidity of BRlGT beverage decreased and the redness in color was increased. The optimum volumetric mixing ratios of the BRlGT beverage set by sensory test were GTE (17): BRE (33): water(50).

Keywords

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