초록 ▼

본 연구를 통하여, 브라질에서 생산된 커피의 향기 품질을 향상시키기 위한 생두의 사전 처리 방법을 연구개발하였다. 가능한 커피생두 본래의 성분에 변화를 최소화하기 위하여, 커피 생두의 사전처리방법은 자연적이고 신속한 방법을 중점적으로 연구하였으며, 처리된 커피생두를 로스팅하였을 경우에 브라질 커피의 향기 품질이 향상되었음을 확인하였다. 본 연구는 특히, 브라질에서 생산되는 비교적 품질이 낮은 커피생두를 대상으로 연구를 진행하였으나, 향후 고품질의 커피를 생산할 수 있도록, 커피의 품질에 중요한 향기성분인 monoterpene과 ch

본 연구를 통하여, 브라질에서 생산된 커피의 향기 품질을 향상시키기 위한 생두의 사전 처리 방법을 연구개발하였다. 가능한 커피생두 본래의 성분에 변화를 최소화하기 위하여, 커피 생두의 사전처리방법은 자연적이고 신속한 방법을 중점적으로 연구하였으며, 처리된 커피생두를 로스팅하였을 경우에 브라질 커피의 향기 품질이 향상되었음을 확인하였다. 본 연구는 특히, 브라질에서 생산되는 비교적 품질이 낮은 커피생두를 대상으로 연구를 진행하였으나, 향후 고품질의 커피를 생산할 수 있도록, 커피의 품질에 중요한 향기성분인 monoterpene과 chlorogenic acid에 대한 연구도 수행하였다.

(출처 : 보고서 요약서 3p)

Abstract ▼

□ Purpose & Contents
The world’s economic value of coffee is nearly 80 billion dollars and Brazil is the world’s largest coffee producer accounting for over 30% of world production. The reasons for low quality of Brazil coffee is because of mass production in lower altitude which has been known t

□ Purpose & Contents
The world’s economic value of coffee is nearly 80 billion dollars and Brazil is the world’s largest coffee producer accounting for over 30% of world production. The reasons for low quality of Brazil coffee is because of mass production in lower altitude which has been known to produce low quality, whereas high quality Arabica coffee is produced at high altitude, above 800 meter from the sea level. The objective of this research is to develop the biotechnological method and process that can improve the flavor quality of Brazil coffees which are generally known as low quality. Naturally and gently activating endogenous enzymes in green coffee beans and addition of exogenous enzymes can modulate flavor precursors in green coffee beans, which are important constituents for the development of coffee flavors during roasting. Development of such a biotechnological process is the aim of this research project, that will significantly improve the flavor quality of Brazil coffees.
The flavor quality of coffee is the single most important factor that determines the value, and it is dependent upon origin and variety of the coffee; Arabica is well known as the high quality coffee, whereas Robusta is not. Such a difference is largely due to the difference in the composition of coffee beans. Brazil is the world’s largest coffee producer, although Brazil produces high quality Arabica coffees, much of the mass produced Brazil coffee ranks as the world’s cheapest coffee primarily due to the poor flavor quality. From this research, we will modulate the biochemical composition of Brazil green coffee beans (both Arabica and Robusta) by activating endogenous enzymes in raw green coffee beans under imbibition and temperature control. High molecular weight compounds such as proteins and polysaccharides will be partially degraded and hydrolyzed during brief germination process to smaller molecules which are important precursors for the development of desirable flavor compounds upon roasting. Also, some undesirable compounds for Robusta coffee flavor that contribute bitterness and harshness will be reduced to the level of desirability. Exogenous enzymes can also be applied as necessary. A possible risk of mold growth due to a warm incubation of the imbibed raw green coffee beans will be controlled by cleaning the raw green coffee beans before incubation or other possible methods. Changes in biological composition of the raw green coffee beans and roasted coffee beans will be analyzed by using gas chromatograph (GC), GC-mass spectrometer (GC-MS), GC-Olfactometry and, High Performance Liquid Chromatograph. Machines and process equipments which are required to conduct pilot-scale research for the development of process will be designed and fabricated to maximize the efficiency of the quality improvement of Brazil coffees.

□ Results
This research is significant because there has been limited research done on the topic of post-harvest treatment of Brazil coffees. As consumers are asking better quality coffees, while paying more for these coffees, Brazil coffee trade would greatly be beneficial from this research.

□ Expected Contribution
In this research, we will be able to improve the quality of Brazil coffees that will allow Brazil coffee industry becomes more competitive, and will be a great benefit to Brazilian government. At the same time, such a research will strengthen the bilateral research cooperation between Korea and Brazil.

(출처 : SUMMARY 5p)

목차 Contents

• 표지 ... 1
• 제출문 ... 2
• 보고서 요약서 ... 3
• 국문 요약문 ... 4
• SUMMARY ... 5
• CONTENTS ... 6
• 목차 ... 7
• 제1장. 연구개발 과제의 개요 ... 8
• 제2장. 국내외 기술 개발 현황 ... 10
• 제3장. 연구 수행 내용 및 성과 ... 15
• 제 1 절 커피생두 세척 및 전처리 방법 개발 ... 15
• 제 2 절 생두의 효소활성도 최적화 연구, 향기 및 맛 평가 ... 23
• 제 3 절 실험실 파일로트 규모 연구 ... 40
• 제4장. 목표 달성도 및 관련 분야 기여도 ... 48
• 제5장. 연구개발성과의 활용계획 ... 50
• 제6장. 연구 과정에서 수집한 해외 과학기술 정보 ... 52
• 제7장. 연구개발성과의 보안등급 ... 53
• 제8장. 국가과학기술종합정보시스템에 등록한 연구시설·장비 현황 ... 54
• 제9장. 연구개발과제 수행에 따른 연구실 등의 안전 조치 이행 실적 ... 55
• 제10장. 연구개발과제의 대표적 연구 실적 ... 56
• 제11장. 기타 사항 ... 57
• 제12장. 참고 문헌 ... 58
• 끝페이지 ... 60