제조 방법에 따른 갈색거저리 유충 차의 품질특성
Quality characteristics of tea of Tenebrio molitor larvae according to manufacturing methods
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초록
영양적으로 우수한 갈색거저리 유충을 이용하여 다양한 형태의 차를 제조하여 그 품질특성을 분석하였다. 실험에 사용된 거저리 유충의 일반성분을 분석한 결과 수분함량은 57.13%, 조지방은 10.63%, 조단백질은 22.28%, 조회분은 2.03%, 탄수화물은 7.93%로 나타났고, 미량원소는 Fe 92.81 mg/L, Zn 155.31 mg/L, Na 815.78 mg/L, Mg 4,895.76 mg/L, Ca 397.70 mg/L, K 7,410.14 mg/L, Mn 12.92 mg/L, Cu 25.19 mg/L, P 9,530.56 mg/L로 나타났다. 구성아미노산의 총량은 침출차가 가장 높았으며(277.76 mg/g) 모든 차에서 proline이 가장 많이 검출되었다. pH는 고형차가 가장 낮게 측정이 되었고(6.58), 가용성 고형분은 고형차가 가장 높았다(5.33 °Brix). 투과도는 침출차가 가장 높았고(37.33%), 액상차, 고형차는 투과도가 1.11%이하로 매우 낮았다. 색도의 경우, L* 값은 침출차가 가장 높았으며(50.92), a* 값은 모든 차가 0 내외의 값을 보였고 b* 값은 5 내외의 값을 나타내었다. 관능검사는 색, 향, 고소한맛, 종합적 기호도에서 침출차가 유의적으로 높은 점수를 보였다. 구성아미노산 함량과 관능검사를 종합한 결과 갈색거저리 유충을 차로 제조할 경우에는 침출차, 액상차, 고형차 중에서 침출차의 형태가 가장 적합할 것으로 판단된다.
Abstract
The purpose of this study was to expand the possibility Tenebrio molitor larvae as a food material. Different types of tea were produced using microwaved Tenebrio molitor L., and the quality characteristics were analyzed. Leached tea (T1) was prepared by leaching the crushed microwaved larvae. Liquid tea (T2) was prepared by first extracting the crushed larvae with distilled water and then diluting it. To prepare the solid tea (T3), dextrin was added to the extract, which was then spray-dried and dissolved in distilled water. Amino acid contents, pH, soluble solids, transmittance, color, and sensory properties were examined to evaluate the quality characteristics of the three types of tea. It was revealed that the total amino acid was abundant in T1 (277.76 mg/g), and the proline content was the highest in all the teas. The pH of T3 was 6.58, which was significantly the lowest among T1, T2, and T3. T3 had the highest content of soluble solids (5.33 °Brix) and highest transmittance (37.33%). The analysis of color values revealed that the L* (lightness) value of T1 was the highest (50.92), while the a* (redness) values of T1, T2, and T3 were similar (-0.42, -0.18, and 0.64, respectively). The b* (yellowness) value of T3 was the highest (6.47). The sensory evaluations revealed that T1 was significantly superior in color, flavor, umami taste, and overall acceptability. Turbidity, sweetness, and saltiness of the three teas were not significantly different. Overall, the quality characteristics of A are the best.
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