오디의 추출 공정에 따른 성분 변화 및 분말 과립차의 관능 특성

Abstract

College of Life Science and Natural Resources, Wonkwang University, Iksan 570-749, Korea.ABSTRACT : In the present work, mulberry fruit extracts by four extraction processes, namely wet pressing extraction(WPE), hot-water extraction (HWE), enzymatic hydrolysis (EH), and lactic-acid bacteria fermentation (LBF) by Lactobacil-lus plantarum TO-2100, were analyzed for nutrients and functional compounds. The sugar contents of extracts by WPE,HWE, EH, and LBF were 12.0, 10.9, 14.5, and 14.3 brix, respectively, and the extraction yields by EH and LBF were 1.65and 1.50 times higher than those by WPE. Among the organic acids, tartaric acid and malic acid contents were the highest inthe extracts by WPE. Acetic acid was best extracted by LBF, and citric acid was best extracted by EH. Lactic acid wasdetected only in LBF. The extracts by EH showed the highest contents of all vitamins with an exception that the extracts byLBF showed the highest contents of the folic acid, vitamin B12, and vitamin C. We also noted that vitamin B group was notdetected in the extracts by LBF. The extracts by EH showed the highest contents of all the amino acids, whereas LBF showedthe lowest. Polyphenol contents of extracts by EH and LBF were 3.05 and 2.51 times more than those by WPE respectively.Anthocyanin contents were 7.66, 7.14 times higher for EH and LBF compare to WPE. We manufactured mulberry fruitgranular teas with different compositions and tested them for their sensory characteristics. We found that 15% mulberryfruit extracts by enzymatic hydrolysis and 85% dextrin composition gave the most satisfactory result.Key Words : Extraction Process, Components of Mulberry Fruit, Granular Tea, Sensory Characteristics