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KMID : 1134819980270010080
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Journal of the Korean Society of Food Science and Nutrition
1998 Volume.27 No. 1 p.80 ~ p.86
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Optimization of Roasting Conditions of Polygonatum sibiricum Roots by a Pressure Roaster
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Kim Man-Bae
Kim Dong-Kil
Lee Gee-Dong
Kwon Joong-Ho
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Abstract
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This work was designed to determine the optimum roasting conditions with application of a pressure roaster for improving the roasting process of the Polygonatum sibiricum tea which has been roasting with a traditional method. Soluble solid content of the Polygonatum cibiricum tea was 63.16% in the tea roasted at 0.85㎏_f/㎠(roasting pressure) and 13.9min(roasting time) which were maximum point by the ridge analysis. The optimum conditions predicted for each corresponding sensory properties of the Polygonatum cibiricum tea were 0.87㎏_f/㎠ and 9.2min in color, 0.89㎏_f/㎠ and 9.7min in sweet, 0.72㎏_f/㎠ and 5.4min in burnt flavor, 0.89㎏_f/㎠ and 9.9min in appetizing flavor, 0.87㎏_f/㎠ and 9.3min in aftertaste, 0.89㎏_f/㎠ and 10.0min in aroma, and 0.88㎏_f/㎠ and 9.6min in overall acceptability of the tea. The optimum conditions based on the soluble solid content and all sensory properties of the Polygonatum cibiricum tea, were 0.83~0.88㎏_f/㎠ and 9.7~10.4min.
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KEYWORD
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Polygonatum sibiricum root, pressure roaster, sensory properties, optimization
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