Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Effect of roasting conditions on aromatic compounds and physicochemical characteristics of germinated aromatic rice (Oryza sativa L.-Miryang 302) tea

볶음 공정에 따른 발아 향미차의 향기성분 및 이화학적 특성

  • Nam, San (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Kwon, Yu-Ri (Department of Food Science and Technology, Catholic University of Daegu) ;
  • Cho, Jun-Hyun (Department of Functional Crop, NICS, RDA) ;
  • Seo, Woo-Duck (Crop Foundation Division, NICS) ;
  • Choi, Sik-Won (Crop Foundation Division, NICS) ;
  • Youn, Kwang-Sup (Department of Food Science and Technology, Catholic University of Daegu)
  • 남산 (대구가톨릭대학교 식품공학전공) ;
  • 권유리 (대구가톨릭대학교 식품공학전공) ;
  • 조준현 (농촌진흥청 국립식량과학원 기능성작물부) ;
  • 서우덕 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 최식원 (농촌진흥청 국립식량과학원 작물기초기반과) ;
  • 윤광섭 (대구가톨릭대학교 식품공학전공)
  • Received : 2016.07.06
  • Accepted : 2016.09.07
  • Published : 2016.10.30
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Abstract

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and $300^{\circ}C$ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than $300^{\circ}C$ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature ($300^{\circ}C$) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were $250^{\circ}C$ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

향미의 활용성 증진을 위하여 발아 향미차를 제조 하였으며, 볶음 온도와 볶음 시간에 따른 발아 향미 및 향미차의 품질특성을 조사하였다. 발아 향미의 색도 중 명도는 볶음온도가 높을수록 볶음 시간이 증가할수록 감소하였으며, 적색도와 황색도는 온도와 시간에 비례하여 증가하는 경향을 보였으나, $250^{\circ}C$-20분 이상에서는 발아 향미가 탄화가 일어나 값이 감소하였다. 발아 향미차의 갈색도, 탁도, 가용성 고형분 함량은 볶음 온도와 시간이 증가할수록 증가하는 경향을 나타내었다. 발아 향미의 총 폴리페놀 및 DPPH 라디칼 소거 활성 또한 볶음 온도가 높을수록 볶음 시간이 길어질수록 증가하였다. 발아 향미의 향기 성분은 볶음 과정에 따라서 전체적 함량이 증가하는 경향을 나타내었으며, hexanal, heptanal, benzaldehyde 등의 구수한 향을 내는 물질을 생성하여 발아 향미차의 관능적 특성을 증가시켰으나, $300^{\circ}C$ 이상의 높은 온도에서는 methyl benzene, pentanol 등의 자극적인 향을 나타내는 물질 생성과 기호도 평가에서 높은 볶음 온도에서 기호도가 감소하는 결과를 보였다. 발아 향미차의 기호도는 볶음 온도와 시간이 증가함에 따라서 색에 대한 기호도가 증가하나, $300^{\circ}C$-10분 이상의 조건에서는 발아 향미의 탄화로 인하여 향, 맛, 종합적 기호도가 감소하는 경향을 나타내어 $250^{\circ}C$-30분이 발아 향미차의 볶음 조건으로 적합한 것으로 나타났다.

Keywords

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