한방차의 roasting 온도를 $80{sim}140^{circ}C$ 범위로 하여 성분 변화를 분석한 결과, 온도의 상승에 따라 수분함량이 감소하고 일부 탄화가 발생하며 조 회분 함량이 소폭 상승하였고, 조 지방 및 조단백질 함량은 소폭 감소하였다. 한방차의 고형분 용출율은 0.15~0.32%(w/w)를 나타내었는데, roasting 온도가 상승할수록 감소하는 경향을 나타내었다. 처리온도가 $80{sim}110^{circ}C$구간에서는 큰 변화를 나타내지 않은 반면 $110{sim}140^{circ}C$구간에서는 고형분 용출율이 급격히 감소하였다. 온도가 상승할수록 용출율이 감소하는 것은 내부 조직이 치밀하여 상대적으로 용출이 어렵기 때문이다. 벤조피렌 함량은 0.29~0.51ppb으로 온도가 높을수록 $B({alpha})P$함량이 증가하였다. 처리온도와 원재료에 따라 $B({alpha})P$ 함량에 차이가 발생하며, 내부온도는 약 $200^{circ}C$정도지만 roaster 표면의 실제 온도는 약 $2000^{circ}C$에 이르는데 표면과 접촉한 부분에서 $B({alpha})P$가 생성된다. $B({alpha})P$는 주로 음식을 조리, 가공할 때 식품의 주성분인 탄수화물, 단백질, 지방 등이 열분해 되어 생성되는 것으로 생각된다.
The following is the study result of herbal tea roasted at different temperatures between $80{sim}140^{circ}C$. Depending on treatment temperature the water content decreased, some carbonization occurred and crude ash content relatively increased. Also crude protein and crude fat decreased little. Solid elution rate of herbal tea showed 0.15~0.32%(w/w) and the rate of solid elution decreased with higher roasting temperature. There was no big change in $80{sim}110^{circ}C$ treatment section but the solid elution decreased rapidly in $110{sim}140^{circ}C$ section. The reason for decreasing solid elution rate at higher treatment temperature is because the compact inner tissue makes elution difficult. Benzopyrene content (0.29~0.51ppb) showed a tendency to increase with higher treating temperature. From this result, the $B({alpha})P$ content differed depending on the treatment temperature and raw materials. In case of roasting, the actual inside temperature is around $200^{circ}C$ but since the surface temperature of the roaster reaches around $2000^{circ}C$ some portion of $B({alpha})P$ content was presumed to be produced from the area that came in contact with this surface. When the processing which is a main component of food carbohydrate, protein, fat reason despite serve heat treatment as a whole is to be detected even though the $B({alpha})P$ in this way is considered to be.
