로스팅 정도와 추출시간에 따른 카페에스프레소의 클로로겐산 함량 차이 연구
A Study on the Differences in the Chlorogenic Acid Content of Caffè Espresso according to the Degree of Roasting and the Extraction Time
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
In this study, samples were extracted to examine whether there was a difference in chlorogenic acid content in the situation where the extraction variables were controlled with a change in the degree of coffee roasting based on the cafe espresso extraction definition defined from Gaggia and Cremonesi. Based on 'Moonblending (Colombia: Brazil: Ethiopia: Guatemala=4:2:1)', the difference in the grade of raw materials (green beans) was divided into a specialty-grade A group and a commercial-grade B group, and after making a difference in the degree of roasting from each group to three types in the city to full city section, the amount of coffee beans input was set equally at 20g for extraction using a coffee machine, and cafe espresso extraction was attempted in accordance with the cafe espresso definition based on the research of Gaggia and Cremonesi. As a result, first, the specialty-grade A group with excellent quality showed significantly higher chlorogenic acid content than the comedy-grade B group, and second, the longer the roasting, the lower the level of chlorogenic acid content, and third, the longer the extraction time, the higher the chlorogenic acid content. Based on the results of this empirical study, based on the correct and broad understanding of the extraction variables of cafe espresso, the basis of all coffee drinks, for academic and industry workers, it is necessary to develop the vocational ability to extract delicious and healthy coffee, not just extract it in barista job training. Beyond simply obtaining a certificate, it is necessary to present the correct direction for barista education as a profession, and recognize that the extracted ingredients may vary depending on the extraction behavior of the barista, not the simple ingredient analysis of coffee. In addition, it is hoped that the necessity of follow-up research related to the development of new products using coffee ingredients such as chlorogenic acid, an antioxidant, will be presented and contribute to the quantitative and qualitative parallel growth of the domestic and foreign coffee industry.
Abstract
In this study, samples were extracted to examine whether there was a difference in chlorogenic acid content in the situation where the extraction variables were controlled with a change in the degree of coffee roasting based on the cafe espresso extraction definition defined from Gaggia and Cremonesi. Based on 'Moonblending (Colombia: Brazil: Ethiopia: Guatemala=4:2:1)', the difference in the grade of raw materials (green beans) was divided into a specialty-grade A group and a commercial-grade B group, and after making a difference in the degree of roasting from each group to three types in the city to full city section, the amount of coffee beans input was set equally at 20g for extraction using a coffee machine, and cafe espresso extraction was attempted in accordance with the cafe espresso definition based on the research of Gaggia and Cremonesi. As a result, first, the specialty-grade A group with excellent quality showed significantly higher chlorogenic acid content than the comedy-grade B group, and second, the longer the roasting, the lower the level of chlorogenic acid content, and third, the longer the extraction time, the higher the chlorogenic acid content. Based on the results of this empirical study, based on the correct and broad understanding of the extraction variables of cafe espresso, the basis of all coffee drinks, for academic and industry workers, it is necessary to develop the vocational ability to extract delicious and healthy coffee, not just extract it in barista job training. Beyond simply obtaining a certificate, it is necessary to present the correct direction for barista education as a profession, and recognize that the extracted ingredients may vary depending on the extraction behavior of the barista, not the simple ingredient analysis of coffee. In addition, it is hoped that the necessity of follow-up research related to the development of new products using coffee ingredients such as chlorogenic acid, an antioxidant, will be presented and contribute to the quantitative and qualitative parallel growth of the domestic and foreign coffee industry.
참고문헌 (40)
- 강혜숙, "개인 커피전문점 선택속성 요인이 이용고객의 전반적인 만족도에 미치는 영향과 성별 및 연령 차이검증", 한국외식산업학회지, 13(2), pp.61~78 (2017)
- 김성헌, "클로로겐산의 효능에 초점을 맞춘 최적의 커피 로스팅·추출 방안 연구", 한국웰니스학회지, 14(4), pp.87~93 (2019)
- 김성헌, "함암 효능과 컵품질 향상을 위한 커피 클로로겐산 특성 연구", 한국웰니스학회지, 15(1), pp.105~115 (2020)
- 김수진, "코로나19 전후 커피시장의 예측변화와 소규모 커피전문점의 생존전략", 한국외식산업학회지, 17(4), pp.171~184 (2021)
- 김순하, "팬데믹 시대의 커피업계 생존전략", 한국외식산업학회지, 16(4), pp.51~60 (2020)
- 김자경, "국내 베이커리 카페의 서비스스케이프가 브랜드이미지, 고객만족 및 구전의도에 미치는 영향", 한국조리학회지, 26(11), pp.128~139 (2020)
- 박근도, "더치 추출방식 조건 차이에 따른 클로로겐산함량 차이 비교", 한국외식산업학회지, 13(4), pp.297~305 (2017)
- 박근도, "콜드브루 커피 추출시 추출수 차이에 따른 클로로겐산 함량 차이 비교", 한국관광산업학회지, 45(2), pp.191~206 (2020)
- 박근도, "커피 추출방식에 따른 클로로겐산 함량차이 연구", 한국관광산업학회지, 46(4), pp.153~169 (2021)
- 박근도, "커피 로스팅 정도와 핸드드립 커피 추출방식에 따른 클로로겐산 함량 차이 연구", 한국관광산업학회지, 19(1), pp.167~175 (2023)
- 박근도, "커피야 놀자", pp.131~134 (2023), 백산출판사
- 배종숙, "커피 볶음도와 추출도에 의한 카페인과 클로로겐산의 함량차와 그에 따른 감각 특성 연구", 석사, pp.2016
- 신미경, ". 로스팅 열량 변화에 따른 커피의 화학적성분차이에 관한 연구", 석사, pp.2013
- 신정화, "원두커피내 카페인 및 클로로겐산 함량 평가를 위한 동시분석법", 한국지역사회생활과학학회지, 24(1), pp.5~12 (2013)
- 엄수영, "더치커피의 추출 조건에 따른 카페인 저감화 효과 분석", 석사, pp.2016
- 임용숙, "로스터리 & 브랜드 커피전문점의 고객만족의 결정요인 비교 연구", 한국조리학회지, 27(5), pp.165~175 (2021)
- 이기원, "커피 폴리페놀을 이용한 항치매 건강기능식품 소재 연구", 보건복지부, 국립의과학지식센터, ~ (2011)
- 이정기, "커피 추출 설계론", 한국커피산업학회, 5(1), pp.1~6 (2016)
- 장진영, "정기적인 운동훈련 시 커피섭취가 운동유도 산화 스트레스 하에서의 에너지원 이용과 항산화 활성에 미치는 영향", 석사, pp.2010
- 코로나19 확산에 따른 음식서비스 산업 영향 및 식품위생 현황, "제갈창균", 한국외식업중앙회, ~, pp.ISC이슈리포트 2020년도 1 (2020), 4분기
- 정지은, "그린커피 수확시기에 따른 조성과 볶음도에 의한 변화가 관능에 미치는 영향 연구", 박사, pp.2015
- 한국농수산식품유통공사, "2023 식품산업통계", ~
- Blim, J., "Effect of a green decaffeinated coffee extract on glycaemia. A Pilot Prospective Clinical Study", Nutra foods, 6(3), pp.13~17 (2007)
- Clifford, M. N., "Chlorogenic acids-theircomplex nature and routine determination in coffee beans", Food Chemistry, 4(1), pp.63~71 (1979)
- Clé, C., "Modulation of chlorogenic acid biosynthesis in Solanum lycopersicum; consequences for phenolic accumulation and UV-tolerance", Phytochemistry, 69(11), pp.2149~2156 (2008)
- Dorea J, "Is coffee a functional food?", Bt. J. Nutr, 93, pp.773~782 (2005)
- Food service Coffee Global Market Report 2023, "Euromonitor", 175~ (2023)
- Farah A., "Chlorogenic acids and lactones in regular and water-decaffeinated arabica coffees", Journal of Agricultral and Food Chemistry, 54(2), pp.74~81 (2006)
- Ferreira, J., "Spaces of consumption, connection, and community : Exploring the role of the coffee shop in urban lives", Geoforum, 119, pp.21~29 (2021)
- "“Untact marketing worked” Settlement of “non-face-to-face sales”trend in the food industry" (2020)[URL]
- Folmer, "The Craft and Science of Coffee", pp.493~520 (2017)
- Glabasnia A., "The multiple role of polyphenol chemistry in coffee associated with quality attributes", 24th ASIC Conference Costa Rica, pp.1~44 (2012)
- Kang N. J., "Coffee phenolic phytochemicals suppress colon cancer metastasis by targeting MEK and TOPK", Carcinog, 32(6), pp.921~928 (2011)
- Lee, L. W., "Coffee fermentationand flavor –an intricate and delicaterelationship", Food Chemistry, 185, pp.182~181 (2015)
- Lippi, Henry, "Physical inactivity and cardiovascular disease at the time of coronavirus disease 2019(COVID-19)", European Journal of Preventive Cardiology, 27(9), pp.906~908 (2020)
- Moreira, A. S., "Coffee melanoidins : structures, mechanisms offormation and potential health impacts", Food & function, 3(9), pp.903~915 (2012)
- Rhi JW, "Antioxidative effect of brown materials extracted from roasted coffee beans", Korean Soc Food Sci. Nutr, 25, pp.220~224 (1993)
- Phan TTD, "Determination of caffeine contents of coffee brands in the vietnamese market", J Microbiology Biotechnol Food Sci, 1, pp.995~1002 (2012)
- Schaefer, S., "Modulation ofoxidative cell damage by reconstitutedmixtures of phenolic apple juice extractsin human colon cell lines", Molecular Nutrition & Food Research, 50(4-5), pp.413~417 (2006)
- Yoshinari, "Anti-diabetic effect of trigonelline and nicotinic acid, on KK-A(y) mice", Current Medicinal Chemistry, 17(20), pp.196~202 (2010)