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• 영문명: The processing of a tea with Castanea crenata leaves and its chemical composition
• 발행기관: 한국차학회
• 저자명: 최옥범(Ok-Beom Choi) 류경수(Gyurng-Soo Yoo) 박근형(Kuen-Hyung Park)
• 간행물 정보: 『한국차학회지』제3권 제2호, 105~115쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 1997.12.30

영문 초록

A non-fermented steamed tea and semi-fermented rolling tea with Castanea crenata leaves were developed by tea processing methods and their chemical compositions were analyzed. The content of moiture was 5.2%, crude ash 8.6%, crude lipid 3.7%, crude protein 12.1% and crude fiber 10% in non-fermented steaming tea. In semi-fermented rolling tea moiture was 6.4%, crude ash 8.1%, crude lipid 3.2%, crude protein 11.9% and crude fiber 9.8%. The content of minerals of Castanea crenata leaf tea were Zn 2 mg%, Cu 0.2 mg%, Fe 0.4 mg%, Mn 40 mg%, Ca 40 mg%, Na 40 mg%, K 800 mg% and Mg 95 mg%. The major free sugars in tea extract were glucose, sucrose and fluctose. The tannin content was 1.8% in the non-fermented steaming tea and 1.5% in the semi-fermented rolling tea. The content of vitamin C was 1.24 mg% in the non-fermented steaming tea, but in semi-fermented rolling tea was not detected. The 15 bound amino acids and 11 free amino acid were detected in both teas. Glu, Leu, Ser, Val were major amino acids components. Also Castanea crenata leaf tea contained various essential amino acids. Myristic, palmitic, stearic, and behenic acid were detected as saturated fatty acids and oleic, linoleic and linolenic acid as unsaturated fatty acids.

키워드

Castanea crenata leaf tea. non-fermented steaming tea. semi-fermented rolling tea. chemical components