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Culinary science & hospitality research = 한국조리학회지, v.23 no.5 = no.88, 2017년, pp.1 - 11
김성혜 (서울벤처대학원대학교 융합산업학과) , 김주신 (서울벤처대학원대학교 융합산업학과)
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The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in t...
| 핵심어 | 질문 | 논문에서 추출한 답변 |
|---|---|---|
| 로스팅 정도를 확인할 수 있는 기본 척도는 무엇인가? | 커피를 볶는 가장 기본적인 기술은 볶음도(roasting degree)를 맞추는 일이다. 원두의 색상은 로스팅 정도의 기본 척도이고, 커피의 향미 형성에 근본적인 영향을 미친다. 두 번째 기술은 볶음시간(roasting time)으로 커피가 일정 색상(볶음도)이 될 때까지 걸리는 시간이다. | |
| 로스팅이란 무엇인가? | 로스팅이란 맛과 향기가 없는 그린커피를 구체적 향미로 바꾸는 공정과정으로(Song, 2007), 커피콩의 가치를 그린커피 대비 10∼300%까지 상승시킨다(Yeretzian, Jordan, Badoud, & Lindinger, 2002). 로스팅 공정은 그린커피가 커피 음료로 변화되는 과정 중 가장 중요한 단계로, 볶는 온도와 시간, 속도, 커피콩과 열풍의 균일한 혼합에 의해 물리화학적 변화를 일으켜 커피 특유의 향과 맛, 색상을 생성하는 것이다 (Kim, 2013). | |
| 로스팅 과정에서 커피원두에 나타나는 물리적 변화는 무엇인가? | 로스팅 과정에서 수분이 기화하고, 탄산가스가 생성되며, 또한 많은 휘발성 향기 성분이 생성된다. 커피원두의 부피는 약 2배까지 증가하고, 조직은 다공질로 바뀌면서 밀도는 반 이하로 감소한다(Chung, 2015). |
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