원두의 배전 강도와 추출 시간이 커피 추출물의 항산화 활성에 미치는 영향

조신재 ( Shin Jae Jo ),인만진 ( Man Jin In ),김동청 ( Dong Chung Kim ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.2

커피 원두의 배전 강도와 추출 시간이 커피 추출물의 고형분, 카페인 및 페놀성 화합물 함량과 갈색 물질 생성, 유리라디칼 소거활성에 미치는 영향을 확인하였다. 커피 생두는 열풍식 로스터기를 이용하여 중배전(185℃→245℃, 5.17분)과 강배전(185℃→252℃, 6분)하였고, 90℃의 물로시간에 따라 추출하였다. 중배전과 강배전한 커피 모두20분 추출까지는 고형분, 카페인, 갈색물질 및 페놀성 화합물 함량이 급격하게 증가하였으나 그 이후에는 증가세가 미미하였다. 중배전과 강배전한 커피에서 고형분과 카페인 함량은 거의 차이가 없었다. 중배전한 커피는 낮은 열처리로 인해 폴리페놀의 성분의 파괴는 적은 반면 항산화력을 갖는 갈색 물질은 적게 생성되었다. 강배전한 커피는 폴리 페놀의 열분해가 일어나 함량이 낮아진 것에 비해 열에 의해 갈색 물질이 더 많이 생성됨으로써 유리라디칼 소거능이 높게 유지되었다. 커피의 유리라디칼 소거활성은 페놀 성 화합물 함량뿐만 아니라 갈색 물질의 함량에도 상관 관계를 가진다는 것을 보여주었다. The effect of roasting intensity and extraction time of coffee bean on the antioxidant activity of roasted ground coffee extract was investigated. Coffee was roasted at 185oC using a rotating fluidized bed roaster for 5.17 (medium roasting) and 6.00 (dark roasting) min, respectively. Both roasted coffees were extracted in 90oC hot water according to the increased extraction time. Until 20 min, an increase in extraction time significantly increased soluble solute, caffeine, brown color, and phenolic compound. The soluble solid and caffeine contents showed no significant difference among medium- and dark-roasted coffee extracts. The brown color intensity and free radical scavenging activity of dark-roasted coffee extract were higher than those of medium-roasted coffee. On the contrary, the total phenolic content of dark-roasted coffee extract was lower than that of medium-roasted coffee. The free radical scavenging activity of coffee extracts showed a positive correlation with brown color intensity, as well as total phenolic content.

하이엔드커피의 정의와 도입 필요성에 대한 연구 (커피산업종사자를 중심으로)

이원익,신혜경 한국커피협회 2023 한국커피문화연구 Vol.9 No.2

As of the 2021 survey, the domestic coffee market is approximately $4.3 billion in size, which makes it the third largest in the world. The domestic coffee market has matured, and it is presently divided into price and quality competition. The purpose of this study is to determine if high-end coffee can be defined by establishing standards that can categorize the highest quality coffee within different grades of specialty coffee. Additionally, it aims to assess whether the introduction of high-end coffee is necessary in the domestic market. The research method applied the Delphi method on a group of coffee experts, and the results were derived using systematic inference, qualitative analysis, and SWOT analysis methods. The research results confirmed the positive perception of defining high-end coffee by the group of coffee experts. Additionally, it was confirmed that there was a perception that the introduction of high-end coffee was necessary. The domestic high-quality coffee market has been divided into specialty coffee and high-end coffee, and it has been confirmed that they share a complementary relationship rather than a competitive one. The limitation of this study is that it is focused on a small group of only eight coffee experts, thus its results may not be broadly applicable. In future studies, there is a need to expand quantitative research and conduct detailed studies on consumer awareness and acceptance of high-end coffee.

AHP를 이용한 프랜차이즈 커피전문점 선택속성에 관한 탐색적 연구

이은용(Eun Yong Lee),이수범(Soo Bum Lee) 한국호텔외식관광경영학회 2011 호텔경영학연구 Vol.20 No.4

Though instant coffee continues to drive the local coffee market, the rise of coffee houses is pushing more consumers to drink good quality coffee. As coffee consumption in franchised coffee houses is growing rapidly, the study aims to identify key determinant attributes of franchised coffee shops. To find the selective attributes of coffee houses and set a model for the analytic hierarchy process (AHP), the Delphi procedure was adopted. With the AHP model, the data were collected from consumers who use the franchise coffee houses to determine which attributes are critical in distinguishing the franchise coffee shops that satisfy customers. The study shows that discounted prices, accessibility, the variety of coffee choices, ambience, service quality, and side menus are the most important attributes in the selection of a coffee house. The secondary attributes were an alliance discount card, first-floor store, five minutes` walking distance, and an accumulation card that can be used in all stores. The findings of the study presented useful implications in managing franchise coffee houses.

Coffee intake can promote activity of antioxidant enzymes with increasing MDA level and decreasing HDL-cholesterol in physically trained rats

Choi, Eun-Young,Jang, Jin-Young,Cho, Youn-Ok The Korean Nutrition Society 2010 Nutrition Research and Practice Vol. No.

This study investigated the effect of coffee intake and exercise on the antioxidative activity and plasma cholesterol profile of physically trained rats while they were exercising. Forty eight rats were under either the control diet with water (C) or control diet with coffee (CF) and at the same time they were given physical training for 4 weeks. In terms of physical training, the rats were exercised on a treadmill for 30 minutes everyday. At the end of 4 weeks, animals in each dietary group were subdivided into 3 groups: before-exercise (BE); during-exercise (DE); after-exercise (AE). Animals in the DE group were exercised on a treadmill for one hour, immediately before being sacrificed. Animals in the AE group were allowed to take a rest for one hour after exercise. TG levels were significantly high in coffee intake group than in control group. Also TG level of AE group was significantly higher than that of BE group. Exercise and coffee-exercise interaction effects were significant in total cholesterol (P = 0.0004, 0.0170). The AE of coffee intake group showed highest total cholesterol levels. HDL-cholesterol was significantly lower in coffee intake group than in control group. Coffee, exercise, and coffee-exercise interaction effects were significant in SOD (P = 0.0001, 0.0001, and 0.0001). The AE and BE of coffee intake group showed higher SOD levels than the other four groups. Catalase activities were significantly higher in coffee intake group than control group. No significant main effect was found in GSH/GSSG. Coffee, exercise, and coffee-exercise interaction effects were significant in MDA levels (P = 0.0464, 0.0016, and 0.0353). The DE and AE of coffee intake group and the DE of control group showed higher MDA levels than the BE of control group. Therefore, coffee intake can promote activities of antioxidant enzyme but it also increases MDA and decreases HDL-cholesterol in physically trained rats.

커피에 대한 인식 및 기호도 조사에 관한 연구

이소영,小朹信行,한재숙,조연숙 한국외식산업학회 2006 한국외식산업학회지 Vol.2 No.3

This study is based on the measurement of the elements a questionnaire was distributed according to ages of the participants about their preferences and preconceptions of the products. On the bases of these findings this experiment was made and the result are as follows: In preference test for coffee, canned/cup coffee was preferred by teens but those over twenties in age preferred vending machine coffee. The percentage of subjects in case of coffee, it was found that teens and 20’s did not drink every day but 30’s drink two cups and 40’s and 50’s drink a cup a day. Teens and 20’s drink much vending machine and 30’s, 40’s, 50’s over drink much canned/cup coffee. Each of age recognition of coffee, ‘taste is good’, ‘aroma is good’, ‘purchase is convenience’, ‘sleepiness prevention is good’ questionnaire was responded positively but, ‘appetite is good’, ‘digestion is better’, ‘diet is good’, ‘head is clearly’, ‘energy is good’, ‘constipation prevention is good’, ‘geriatric diseases is good’ questionnaire was responded negatively. Result of this study, according to increased more and more coffee market but, all age drink instant coffee and was connected economic by their pocket money and salary pay. Also, coffee was connected negative knowledge from health so, if coffee study will be activity established, coffee market will be growth and coffee culture was settled.

SIT 참가동기가 지각된 가치와 행동의도에 미치는 영향 : 강릉 커피여행 참가자를 대상으로

김기동(Gi Dong Kim),이재숙(Jae Suk Lee),최웅(Woong Choi) 융합관광콘텐츠학회 2021 융합관광콘텐츠연구 (JCTC) Vol.7 No.3

목적: 최근 여행의 형태는 단체여행에서 개인여행으로 개인여행에서 SIT로 점점 변화하고 있다. 그래서 여행동기도 일상탈출, 휴식, 유대강화 등 일반적인 여행동기에서 벗어나 SIT의 테마에 맞는 여행동기를 통해 여행을 떠나고 있다. 본 연구에서는 커피여행 참가동기가 지각된 가치와 행동의도에 미치는 영향과 지각된 가치가 행동의도에 미치는 영향관계를 실증적으로 연구하고자 하였다. 방법: 실증적 연구를 위해 강릉 여행에 참가한 여행객들을 대상으로 설문조사를 실시하였다. 설문조사는 커피박물관, 테라로사, 보헤미안커피 앞에서 방문을 마치고 나오는 여행객들을 대상으로 진행되었고, 총 189부의 설문지가 실증분석에 사용되었다. 결과: 요인분석 결과, 커피여행 참가동기는 일상탈출 및 휴식, 유대강화, 커피전문점향유, 커피향유의 4가지 요인으로 도출되었다. 회귀분석 결과, 일상 탈출과 휴식, 유대강화, 커피전문점향유, 커피향유 동기가 지각된 가치에 유의한 영향을 미치는 것으로 나타났으며, 일상탈출과 휴식, 유대강화, 커피전문점향유 동기는 행동의도에 유의한 영향을 미쳤다. 그 중 커피전문점향유는 지각된 가치와 행동의도에 가장 영향력 있는 요인인 것으로 나타났다. 또한 지각된 가치는 행동의도에 유의한 영향을 미치는 것으로 나타났다. 결론: 결론적으로 커피여행 참가동기는 지각된 가치와 행동의도를 높이는 요인으로 확인되었다. Purpose: Recently, the form of travel is gradually changing from group travel to individual travel, and from individual travel to SIT. Therefore, the travel motivation is also departing from the general travel motivation such as escaping from daily life, resting, and strengthening bonds, and leaving for a trip through a travel motivation that fits the theme of SIT. In this study, the effect of coffee travel participation motivation on perceived value and behavioral intention and the effect of perceived value on behavioral intention were empirically studied. Methods: For an empirical study, a survey was conducted on travelers who participated in Gangneung travel. The survey was conducted for travelers leaving the museum and coffee shop after visiting the museum coffee shop in front of the Coffee Museum and TERAROSA, and a total of 189 questionnaires were used for empirical analysis. Results: As a result of the factor analysis, the motivation for participating in coffee travel was derived from four factors: escaping from daily life and rest, strengthening bonds, enjoying coffee shop, and enjoying coffee. As a result of the regression analysis, it was found that escaping from daily life and resting, strengthening bonds, and enjoying coffee shop, enjoying coffee had a significant effect on perceived values, and escaping from daily life and rest, strengthening bonds, and enjoying coffee shop had a significant effect on behavioral intention. Among them, enjoying coffee shop was found to be the most influential variable on perceived value and behavioral intention. Also, perceived value was found to have a significant effect on behavioral intention. Conclusion: In the end, motivation to participate in coffee travel was verified as a factor that increases perceived value and behavioral intention.

Governance and Asymmetry in Global Value Chains of the Coffee Industry: Possibility for Catch-Up by Emerging Economies

Uallace Moreira Lima(Uallace Moreira Lima ),Keun Lee(Keun Lee) 서울대학교 경제연구소 2023 Seoul journal of economics Vol.36 No.1

This paper analyzes the global value chains (GVC) of the coffee industry, particularly in the emerging economies of Vietnam, Colombia, and Brazil, which are the largest producers and exporters of unprocessed coffee in the world. However, valueadded or processed coffee exports are equally dominated by advanced countries, such as Switzerland, Germany, and Italy. Thus, to upgrade the coffee sector and the GVC, the challenges for latecomers not only lie in strengthening their productive structures via technological upgrading but also in changing the governance structure, including the asymmetry in global value distribution and the tariffs and no-tariffs barriers, in international coffee trade. This paper discusses the structural and artificial barriers associated with monopoly in brand power and marketing channels as well as the protectionist tariff and non-tariff barriers in advanced country markets. Overcoming such barriers requires targeted interventions in the form of industrial policies, including capability building and export taxes against unprocessed coffee in emerging countries, countermeasures against trade barriers, and even M&A of foreign brand incumbents. Another radical option is to form a coffee cartel, similar to the OPEC for crude oil, that unites the top three or five coffee-producing countries. A pre-condition to form such cartel is consolidating the coffee industries of emerging countries into several large procuring companies in order to gain certain market power. Even without a cartel, imposing common and coordinated export taxes on unprocessed coffee would increase the amount of coffee beans remaining in the domestic market and processed by domestic firms in order to be exported as processed coffee.

커피설기의 재료 배합비에 따른 품질 특성 및 상품화 방안

서한석,김세희,한복려,황인경 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.2

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30㎖, 40㎖ and 50㎖ of espresso and instant coffee) and sugar(50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40㎖ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for commercialization of rice cakes.

전북 일부지역 대학생의 커피섭취 실태 및 인식

장보미,이제혁,Jang, Bo-Mi,Lee, Je-Hyuk 한국식품영양학회 2019 韓國食品營養學會誌 Vol.32 No.2

The purpose of this study was to conduct a survey on coffee intake habits, preference of coffee and other beverages, and awareness of caffeine in coffee by college students in some areas of Jeonbuk province. According to the survey result, 83.9% of subjects drank coffee usually, and males (46.4%) and the females (54.2%) drank coffee at school stores and coffee shops, respectively. Companions to drink coffee with were mainly friends, and frequency of coffee intake was one to two cups daily for males and females. Males and females drank coffee at any time (60.0%) and after lunch (38.7%), respectively. Most males and females drank only coffee without snacks. Males preferred more soft drinks and sports drinks than females, but females preferred more milk and dairy products, tea, and coffee than males. Coffee was consumed most frequently, among several beverages. Reasons for drinking coffee was to prevent sleepiness (64.6%), and to enjoy its taste and aroma (38.0%) for males and females, respectively. Male (47.2%) and female (73.5%) subjects could detect caffeine, and most of them could detect caffeine in coffee. Additionally, all subjects agreed that less intake of caffeine was better for their health. Based on the survey of intake habits of coffee, the university students need nutrition education relative to labeling caffeine contents in coffee and intake of caffeine, and need to make an effort to overcome the potential damage of caffeine intake.

건강한 중년 남성에서 커피 음용 습관이 혈중 총 콜레스테롤 값에 미치는 영향

신명희,김동현,배종면,이형기,이무송,노준양,안윤옥,Shin, Myung-Hee,Kim, Dong-Hyun,Bae, Jong-Myun,Lee, Hyung-Ki,Lee, Moo-Song,Noh, Joon-Yang,Ahn, Yoon-Ok 대한예방의학회 1994 예방의학회지 Vol.27 No.2

In present study, the authors investigated the possible effect of coffee consumption on serum cholesterol level in 1017 men between the ages of 40 and 59 years, who were randomly selected from the members of Seoul Cohort Study. Serum total cholesterol data was collected with other serologic indices (e.g. systolic blood pressure, diastolic blood pressure, hight, weight, etc.) through the program of biennial health check-up offered by Korean Medical Insurance Corporation (KMIC). The amount of coffee consumption was assessed by a self-administered questionnaire through mailing. Other confounding factors, such as age, body mass index, cigarette smoking, alcohol consumption, physical activity, and other dietary intake pattern were also determined by the questionnaire. The differences in means of serum total cholesterol in compared to non consumers were $-0.4{\pm}3.56mg/dl$ for those drinking less than 1 cup a day, $-0.6{\pm}3.60mg/dl$ for those drinking 1 cup a day, and $7.1{\pm}3.41mg/dl$ for those drinking more than 2 cups a day. Since smoking interacted the relationship between coffee consumption and serum total choleaterol, we re-analyzed those relationship in smokers and non-smokers separately Other atherogenic behaviors were well correlated with total cholesterol, so we adjusted the mean values of serum total cholesterol through multivariate model selection with age(r=0.12), total cigarette index (cigarette-years; r=0.10), Quetelet's index ($Kg/m^2$, r=0.16), daily calory expenditure (kcal/day, r=0.06), weekly meat and poultry consumption(g/week, r=0.05), weekly fish consumption (g/week, r=0.08), other caffeinated beverage intake (cups/week), and the amount of sugar and prim added to the coffee. Among those variables only age, Quetelet's index, fish consumption, and total cigarette index (in smokers) were remained in the models. After adjustment, the corresponing differences of total cholesterol in smokers were changed to $0.4{\pm}5.24mg/dl,\;-0.5{\pm}4.97mg/dl,\;and\;8.9{\pm}4.78mg/dl$, which were significantly different among themselves (P=0.011). In non-smokers, however, the differences were not statistically significant (P=0.76). Adjusted mean values of systolic blood pressure and diastolic blood pressure were also determined to evaluate the direct effect of coffee to cardiovascular system, but their means were not significantly different by coffee consumption(p=0.18 for SBP, p=0.48 for DBP). Asuming instant coffee in the most popular type of coffee in Korea, the association observed in our study between coffee and serum total cholesterol, especially in smokers, is very interesting finding for the connection between coffee and serum total cholesterol, because only 'boiled coffee' tend to show significant lipid raising effect rather than to other types of coffee, like filtered or espresso, in most of the western countries. We concluded that people who drink coffee more than 2 cups a day have significantly higher serum total cholesterol level than those who never drink coffee, especially in smokers.