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NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.22 no.5, 2015년, pp.690 - 698
서연수 (강릉원주대학교 식품영양학과) , 이승헌 ((주)학산) , 상아방 (중국 허페이공과대학) , 이원종 (강릉원주대학교 식품영양학과)
Effects of roasting on physical (weight, volume, density and color) and chemical properties (total phenol, caffeine, chlorogenic acid and antioxidant properties) of three Arabica coffee beans (Brazil Bourbon, Indonesia Mandheling and Kenya Tatu) were investigated. A steady weight loss, volume increa...
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핵심어 | 질문 | 논문에서 추출한 답변 |
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커피의 생두의 영양성분은 어떻게 구성되어 있는가? | 세계 커피무역에서 커피는 주로 커피를 볶은 전 상태인 생두(green been)로 거래가 되며, 수입국에서 생두를 볶아 원두커피(roasted coffee)로 제조하게 된다. 커피의 생두는 탄수화물(37~60%), 지방(9~18%), 단백질(11~13%), 수분(10~13%), 무기질(3.0~4.5%)로 구성되어 있으며, 그 외에 카페인(caffeine)과 클로로겐산(chlorogenic acid)이 중요한 성분으로 알려져 있다(2). | |
아라비카 커피 생두 3종(브라질 버번, 인도네시아 만델링, 케냐 타투)을 온도 181~215℃ 범위, 8.15~11.83분의 조건에서 약배전, 중배전, 강배전으로 배전한 결과 카페인 함량은 어떻게 처리한 시료에서 가장 높았는가? | 총 페놀함량은 생두보다는 배전 후의 원두에서 더 높았으며, 약배전과 중배전에서 가장 높았다. 카페인 함량은 강배전한 시료에서 가장 높았다. 클로로겐산은 생두에서 가장 높았으며, 배전의 강도가 강해짐에 따라 감소하였다. | |
커피 원두의 배전 과정 중 어떤 반응들이 일어나는가? | 커피 생두는 커피 고유의 향미를 느낄 수 없으며, 배전(roasting)과정을 거쳐 커피 고유의 향미를 갖게 되기 때문에 배전 과정은 중요한 공정이라고 할 수 있다. 배전 과정 중에 Maillard 반응, Strecker 분해, 지방 분해, 당 분해 등 여러 반응이 일어나 유리 아미노산(amino acid)과 유리당(free sugar), 클로로겐산(chlorogenic acid), 트리고넬린(trigonelline)등이 감소되며, 동시에 약 800여 가지 이상의 화학물질이 생성된다(3). 배전 후 원두의 이화학적 성분은 생두의 종류, 배전 온도와 시간에 따라 달라진다. |
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