커피 로스팅 정도와 핸드드립 커피 추출 방법에 따른 클로로겐산 함량 차이 연구
A Study on the Difference of Chlorogenic Acid Content According to the degree of Coffee Roasting and Hand Drip Coffee Extraction
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Consumers have reached a professional level through the expansion of coffee education opportunities, and the proportion of home cafe baristas who pursue personal health and small happiness rather than simple low-cost coffee consumption, prefer specialty coffee shops, and even solve roasting and extraction directly at home and office. Under the premise that the ingredients of coffee change chemically depending on the degree of roasting and bring coffee as much as the contact time with water, the variable for 'extraction style' was diversified by hand drip. As a result, the difference in chlorogenic acid content was significantly lower. Based on the results of this study, we can re-establish a correct understanding of the agricultural product of coffee, suggest reasonable consumption to consumers by forming healthy coffee drinking habits using home cafes, and use it in education based on scientific data for industries and education officials. In addition, as for the purpose of this study, it is hoped that the content of antioxidants may vary depending on the degree of roasting and the barista's extraction behavior, not simply analyzing the ingredients of coffee. In this regard, we propose continuous follow-up studies involving sensory evaluation and hope to contribute to the qualitative growth of the domestic and foreign coffee industry by simultaneously developing new products as healthy coffee rich in antioxidants.
Abstract
Consumers have reached a professional level through the expansion of coffee education opportunities, and the proportion of home cafe baristas who pursue personal health and small happiness rather than simple low-cost coffee consumption, prefer specialty coffee shops, and even solve roasting and extraction directly at home and office. Under the premise that the ingredients of coffee change chemically depending on the degree of roasting and bring coffee as much as the contact time with water, the variable for 'extraction style' was diversified by hand drip. As a result, the difference in chlorogenic acid content was significantly lower. Based on the results of this study, we can re-establish a correct understanding of the agricultural product of coffee, suggest reasonable consumption to consumers by forming healthy coffee drinking habits using home cafes, and use it in education based on scientific data for industries and education officials. In addition, as for the purpose of this study, it is hoped that the content of antioxidants may vary depending on the degree of roasting and the barista's extraction behavior, not simply analyzing the ingredients of coffee. In this regard, we propose continuous follow-up studies involving sensory evaluation and hope to contribute to the qualitative growth of the domestic and foreign coffee industry by simultaneously developing new products as healthy coffee rich in antioxidants.
참고문헌 (24)
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