흑미 및 흑미미강을 이용한 티백차의 품질특성

Quality Characteristics of Tea-Bags Processed with Black Rice and Black Rice Bran

Black rice bran is a potential source of the dark purple anthocyanin pigments. This study examined the feasibility of using black rice and black rice bran as an ingredient in tea-bags. The antioxidative activities of black rice and black rice bran extracts were investigated. The contents of total phenolic compounds in black rice and black rice bran extracts were 452 ± 0.84 and 418 ± 0.60 mg/100 g, respectively. Mixed tea-bags were prepared with green tea, mistletoe and arrowroot flower, and quality characteristics were then analyzed. The soluble solid and a value of the mixed tea-bag extracts increased with increasing black rice bran contents in the mixed tea-bag. From the results of the sensory evaluations, the formula of mixed tea-bags were selected as follows : BR (black rice 1.0 g, black rice bran 2.0 g), BG (black rice 1.4 g, black rice bran 1.0 g, green tea 0.6 g), BM (black rice 1.2 g, black rice bran 1.0 g, mistletoe 0.8 g), and BAF (black rice 1.2 g, black rice bran 1.0 g, arrowroot flower 0.8 g). These results suggest that mixed tea-bag processed with black rice and black rice bran has the potential to become a commercial product.