Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Changes in Chemical Components of Green Tea Leaves during Blanching and Frying

녹차생엽의 자숙 및 튀김에 의한 화학성분 변화

  • Kim, Sung-Soo (Applied Research Division, Korea Food Research Institute) ;
  • Lee, Mi-Gyeong (Department of Food and Nutrition, Hanyang University) ;
  • Han, Ouk (Applied Research Division, Korea Food Research Institute) ;
  • Oh, Sang-Lyong (Applied Research Division, Korea Food Research Institute) ;
  • Lee, Sung-Woo (Department of Food and Nutrition, Hanyang University)
  • 김성수 (한국식품개발연구원 응용연구실) ;
  • 이미경 (한양대학교 가정대학 식품영양학과) ;
  • 한억 (한국식품개발연구원 응용연구실) ;
  • 오상룡 (한국식품개발연구원 응용연구실) ;
  • 이성우 (한양대학교 가정대학 식품영양학과)
  • Published : 1990.06.30
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Abstract

Changes in chemical components of green tea leaves at different cooking conditions-blanching and frying-were surveyed as a method of utilizing low graded green tea leaves which missed appropriate plucking times. There was no significant difference in protein content during cooking. But contents of chlorophyll, tannin, vitamin C and caffeine were decreased during cooking, contents of chlorophyll and caffeine showed a greater decrease in frying than blanching. Content of total amino acid of green tea leaf was 15.8% and blanching showed bigger diminution of its content in comparision with frying during cooking.

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