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KMID : 0613820020120010016
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Journal of Life Science
2002 Volume.12 No. 1 p.16 ~ p.25
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Processing of Leaflike and Powder Tea Using Sea Tangle
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Bae Tae-Jin
Kwak Ji-Man
Kim Hae-Sub
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Abstract
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To summarize our interpretation of the results, we can explain shown below. Optimum conditions in order to soften of sea tangle leafs were treated in the solutions of 0.05% CH3COOH at 90℃ for 0.5 hour, 0.2% K2HPO4 at 100℃ for 0.5 hour and 0.3% NaHCO3 at 100℃ for 0.5 hour. After sea tangle leafs were treated in the solutions of 0.05% CH3COOH at 90℃ for 0.5 hour and added 10% seasoning agent of 0.5% glutamic acid, 3% glycine, 5% sorbitol and 1.5% soy sauce. Contents of free amino acid in the leaflike tea were a large amount as alanine of 707.2 μmol/100 ㎖ and glutamic acid of 343.6 μmol/100 ㎖. And contents of mineral were order Na of 49.38 ppm, Mg of 10.72 ppm, K of 10.56 ppm and Ca of 6.55 ppm. Powder tea was added 0.05% glutamic acid, 5% glycine, 5% glucose and 4% sodium chloride in sea tangle powder, and then pressure treatment at 110℃ for 1.5 hours. Contents of free amino acid in the powder tea were a large amount as glycine of 222.04 μmol/100 ㎖ and glutamic acid of 208.58μmol/100 ㎖. And contents of mineral were order Na of 104.24 ppm, Mg of 14.31 ppm, K of 9.68 ppm, Fe of 2.36 ppm, Ca of 2.00 ppm, Zn of 0.13 ppm, Cu of 0.10 ppm and Mn of 0.01 ppm.
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KEYWORD
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Sea tangle, leaflike, powder tea
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