유념시간을 단축시킨 녹차의 카테킨과 카페인 함량 분석 및 일회용 차 우림구 개발

A Study on Analysis of Catechin and Caffeine of Green Tea in Reducing Rubbing Hour and Developing One Time Disposal Strainer for Tea

This research was carried out to develop a new tea product and disposable strainer, which have reduced pucker taste from green tea by new tea product have methods of three, five, and seven minutes' rub and roll process. Rubbing procedure hour of green tea generally takes 15-20 minutes in market. This report discuss the effects of green tea by reducing rubbing hour into 3 minutes. By reducing time, catechin and caffeine come off slowly and we can find that green tea tastes good and more softer than ever. Another effect is to intake all functional elements of green tea. As a result of the sensory evaluation, three minutes rub and rolling process(S2) have strong preference among experimental process including controls(Color 4.32 point, aroma 4.16 point, taste 4.40 point). In S2 process, the five main tea catechin components[(-)-epigallocatechin(EGC), (-)-epigallocatechin gallate(EGCG), (-)-epicatechin(EC), (-)-epicatechin gallate(ECG), (-)-catechin gallate(CG)] and caffeine were analyzed quantitatively from reduce the rubbing hour for three minutes green tea(S2) by HPLC. Catechins and caffeine levels in dry tea material and brewed tea water are as follows. In catechins content, level of S2 at dry leaves and soaked tea water were 8.16%(w/w, dry) and 52.58mg/g(sol.), respectively. In caffeine content, level of S2 showed 1.31%(w/w, dry) at dry leaves and 1.27%(w/w, sol) at soaked tea water for 5 times. In spite of tea's good function, drinking tea has been considered rather inconvenient. To reduce the complicated ways of drinking tea, we would like to suggest more simplified one-time disposal strainer for tea.