• 한국식품조리과학회지
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• 제29권2호
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• pp.169-175
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• 2013

The purpose of this study was to provide the basic information necessary to efficiently run a coffee shop. It comparatively analyzes the relative importance and satisfaction of side menu selection characteristics through analyses on customer importance-satisfaction when selecting a side menu as well as their usage behavior of the side menu at coffee shops. According to reason price the analysis result on the differences in the coffee shop side menu importance and satisfaction, there was a difference because the importance of selecting a side menu was higher for the attributes of taste, health, packing & appearance, economics and personnel service compared to satisfaction among which the price of a side menu was found to be the top priority for improvement. The significance of coffee shop side menu for the respondents prior to usage as well as their satisfaction after usage was evaluated in order to comparatively analyze the relative importance and achievement of each characteristic through the IPA. The result indicated that the variables positioned in the Concentrate Here area (II) were related to economic feasibility such as reasonable price, appropriate price of set menu, telecommunication company affiliated service and coupon usage and point accumulation. As for the Keep up the Good Work area (I), there were many variables regarding personnel service including taste of side menu, blending with coffee, clean packing, clean packaging, staff's side menu knowledge, staff's quick response, staff's politeness and staff's sincere response. As for the variables in the Low Priority area (III), health variables on health such as nutritional value, eco-friendly food materials and calories were observed.

• 한국식품과학회지
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• 제36권3호
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• pp.478-483
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• 2004

본 연구에서는 체중이 약 170g정도인 Sprague-Dawley 수컷 쥐에게 AIN 93식이를 변형한 고지방식이와 고지방식이에 커피의 농도를 0.6%, 1.2% 및 2.4%(w/w)로 섭취시켜 6주간 사육하여 체중증가량, 체내 지방량, 혈장에서의 중성지방, 콜레스테롤, HDL-콜레스테롤, 유리지방산과 leptin의 농도와 부고환지방조직에서의 지방세포크기를 분석하여 다음과 같은 결과를 나타냈다. 체중 증가량은 유의적인 차이는 아니었지만 0.6% 커피 섭취군이 가장 높게 나타났으며, 식이이용효율은 0.6% 및 1.2% 커피 섭취군이 유의적으로 높게 나타났다. 체내 지방량은 실험군 간에 유의적인 차이는 없었으나 체중이 많이 나가는 0.6% 커피 섭취군의 체지방량이 많은 것으로 나타났다. 혈장 중성지방의 농도는 2.4% 커피 첨가군이 유의적으로 다른 커피 섭취군에 비해 낮았고, 총콜레스테롤과 HDL-콜레스테롤 농도는 대조군에 비해 모든 커피 섭취군이 유의적으로 높게 나타났다. 동맥경화지수는 2.4% 커피 섭취군이 다른 군에 비해 낮게 나타났으나 유의적인 차이는 아니었다. Leptin의 농도는 대조군에 비해 체중이 가장 많은 0.6% 커피 섭취군이 유의적으로 높게 나타났으며, 커피 섭취량이 많아질수록 leptin 농도는 낮아져 1.2% 및 2.4% 커피 섭취군은 대조군과 유의적인 차이가 없는 것으로 나타났다. 부고환지방 조직의 지방세포 크기는 각군간에 차이가 없었다. 이상의 연구결과 0.6% 커피 섭취 시 순환기계질환의 원인이 되는 중성지방, 총콜레스테롤의 농도를 유의적으로 증가시켰으나 순환기계질환을 예방해주는 HDL-콜레스테롤의 농도는 유의적으로 높아졌고, 동맥경화지수도 고지방식이를 먹은 대조군에 비해 낮은 경향을 보였다. 커피 섭취량이 가장 많은 2.4% 커피 섭취는 체중증가량, 식이이용효율, 중성지방 및 leptin 농도에 영향을 미치지 않는 것으로 나타났다.

• 동아시아식생활학회지
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• 제27권3호
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• pp.257-267
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• 2017

This study investigated the effects of values towards Korea fair trade coffee consumers upon attitudes and behavioral intentions and verified the moderating effects of ethical consumption consciousness between relationships among values, attitudes and behavioral intentions. A total of 283 data were analyzed for consumers of fair trade coffee residing in Seoul. Structural equation models were used to identify the relationship between the variables. As a result of the analysis, Schwartz (1994)'s 30 value items were factored into four areas: openness to change, self-enhancement, conservation, and self-transcendence. The value of 'self-transcendence' showed a significant positive impact on attitudes toward fair trade coffee, whereas 'openness to change' had a significant negative impact. Positive attitude toward fair trade coffee showed a significant impact on intentions to buy fair trade coffee. In addition, a moderating effect of ethical consumption consciousness between attitude and behavioral intention was found. Limitations and future research directions are also discussed.

• 대한영양사협회학술지
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• 제25권2호
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• pp.115-128
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• 2019

This study evaluated the nutrient intake with increasing coffee consumption for 403 adults aged over 30 years in Korea. The 403 subjects were national health screening examinees, who visited Sahmyook Seoul Hospital's Comprehensive Check-up Center between 2017.11.01 and 2018.12.18. The subjects were asked to answer questionnaires covering a 24-hour recall fluid and dietary intake before the health examination. The research ethics council of Sahmyook University (2-7001793-AB-N-012019036HR) approved this study. Coffee consumption exceeding two servings daily was more likely in males, in those aged between 30 and 40 years, and in the smoking, drinking, non-exercise, non-breakfast groups compared to each counterpart. The correlation between the coffee consumption frequency and current nutrient density showed negative correlations in most micronutrients. The mean nutrient density decreased gradually with increasing coffee consumption (<1 serving daily, ${\leq}1{\sim}2$ servings daily, >2 servings daily) in the ANOVA analysis. Therefore, the progressive adverse health effects of excessive coffee consumption needs to be researched further, and a daily total caffeine limit should be suggested in education of the nation levels.

• 대한지역사회영양학회지
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• 제17권4호
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• pp.494-503
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• 2012

The purpose of this study was to examine the effect of sustainability management (SM) at coffee houses on customers' store image and behavioral intention. In addition, customers' willingness to pay a premium for sustainable coffee houses was studied. During October 2011, a web survey was conducted via an on-line research company with customers aged 20 to 39 visiting one of the top five coffee houses in Korea at least once a month. A total of 300 targeted customers responded and all the data were analyzed. An exploratory factor analysis derived two dimensions of SM: SM in Social and Environmental Perspective and SM in Economic Perspective. The result of structural equation modeling indicated that SM in Economic Perspective at coffee houses had a significant positive effect on customers' behavioral intention with mediating effect by store image, but SM in Social and Environmental Perspective did not have such effect. Approximately one-third (31%) of the respondents were willing to pay a premium for a sustainable coffee house in a scenario. approximately 84% of the respondents unwilling to pay a premium for the sustainable coffee house chose the cost-related reasons including "Coffee price at the coffee house that they most often visit is already expensive (62.3%)" for such unwillingness. The results of this study showed that SM of coffee houses, especially that in Economic Perspective, could contribute to store image, and therefore increase customers' favorable behavioral intention, although the additional cost resulted from such SM practices might not be easily accommodated by customers.

• 한국식품영양과학회지
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• 제41권3호
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• pp.362-368
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• 2012

본 연구에서는 국내 유통되는 커피 크리머와 커피믹스의 수분 함량과 지방 함량을 측정하고 지방의 지방산 조성을 분석하였고 관능평가를 수행하였다. 커피 크리머의 수분 함량은 1.9~4.5%, 지방 함량은 15.4~28.5%이었다. 인스턴트 커피믹스의 수분 함량은 1.1~2.8%, 지방 함량은 7.7~14.0%이었다. 14개 커피 크리머 제품 중 12개 제품의 지방은 포화지방산이 90% 이상으로 조성되어 있었는데, lauric acid, myristic acid, palmitic acid 순서로 많았다. 나머지 2개 제품의 지방은 포화지방산이 50%, 단일불포화지방산이 39%, 다중불포화지방산이 10%로 이루어져 있었다. 커피믹스 11개 제품의 지방은 포화지방산이 99~100%를 차지하고 있었는데, lauric acid, myristic acid, palmitic acid의 순서로 많았다. Lauric acid와 myristic acid의 함량이 높은 제품은 coconut oil이나 palm kernel oil에서 유래되었다고 볼 수 있으며, palmitic acid, oleic acid, linoleic acid의 함량이 높은 제품은 palm oil(PO)을 지방 원료로 사용하였다고 볼 수 있다. 지방산 조성 분석을 바탕으로 지방산 조성의 특성에 따라 5가지 제품을 선택하여 관능 평가를 수행한 결과, 향과 맛 그리고 전반적인 기호도는 lauric acid가 많이 함유된 커피 크리머를 첨가한 커피가 유의적으로 좋은 평가를 받았으며(p<0.05), palmitic acid, oleic acid, linoleic acid의 함량이 높은 커피크리머는 전반적인 기호도 면에서 유의적으로 낮은 평가를 받아(p<0.05), PO의 원료를 많이 함유할수록 커피의 맛에 안좋은 영향을 주는 것을 알 수 있었다. Hydrogenated coconut oil(HCO)과 PO의 배합 비율을 다르게 하여 제조한 커피 크리머로 만든 커피를 관능 평가한 결과, HCO의 비율이 높을수록 전반적인 기호도에서 높은 평가를 받았다. 따라서 커피 크리머에 함유된 지방이 커피의 맛에 영향을 주는 것을 알 수 있었다.

• 동의생리병리학회지
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• 제34권4호
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• pp.191-200
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• 2020

The purpose of this pilot study was to examine the effect of tongue color change due to food ingestion on tongue diagnosis by both Korean Medicine doctors and digital tongue diagnosis system. In order to obtain objective and quantitative data, we used digital camera to collect the data. Prior to our investigation, we conducted a brief survey of 26 Korean Medicine doctors and found out that tongue diagnosis is frequently used and food-stained tongue could be commonly observed in clinics. Depending on their color, viscosity, and amount of intake, various foods caused stains with different colors and thicknesses. Also, duration and amount of food stain on tongue were different from person to person. Since coffee-stained tongue was the most frequently observed one in clinics according to the survey, we used coffee to evaluate the effect of food-stained tongue on tongue diagnosis. Korean Medicine doctors tended to interpret coffee-stained tongue as having yellow tongue coat but their judgement on tongue body color did not differ in spite of the coffee stains. Meanwhile, tongue diagnosis system algorithm tended to judge coffee-stained tongue as having normal but yellowish tongue coat and reddish tongue body. Altogether, food color on tongue can influence tongue diagnosis outcomes. Further research is needed in order to develop more efficient tongue diagnosis algorithm and digital medical service system.

• Journal of Nutrition and Health
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• 제36권6호
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• pp.622-634
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• 2003

The purpose of this study was to investigate the dietary habits and altered food preferences of stroke patients. One hundred and forty-six outpatients, who had experienced their first-ever stroke and were admitted to Asan Medical Center between July and December 2000, were studied. Using interviews, we assessed the altered food preferences, food consumption frequency, and other factors influencing the food preferences and food consumption frequency of the subjects. These results were analyzed with 2 t-tests, and multiple regression analysis, using the SPSS package program. Preferences for pork, red fish, coffee, bread and stews were higher in male stroke patients than in females. The frequency of consumption of beef, pork, white fish, red fish, egg, garlic, onion, coffee, instant noodles, bread, and culinary vegetables increased in the male stroke patients more than in the females. Food preferences were influenced by income, risk factors, subjective tastes and location of brain ischemic lesions. Food consumption frequency was affected by food preference, income, drugs, alcohol, marital status, sex, and dysgeusia. As a result of multiple regression analysis, the frequency of consumption of white fish, red fish, eggs, soy milk, milk, garlic, onions, coffee, noodles, bread, bean-paste stew, kimchi, culinary vegetables, and greasy foods were the most affected by each food preference. Our results suggest that food consumption frequency may vary with food preference, income, drugs, alcohol, marital status, sex, and dysgeusia, and nutrition education should be formulated to prevent stroke recurrence based on the food preferences, subjective tastes, and risk factors of individual stroke patients.

• 한국근적외분광분석학회:학술대회논문집
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• 한국근적외분광분석학회 2001년도 NIR-2001
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• pp.1151-1151
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• 2001

The international coffee trade is conducted almost exclusively with green coffee. The main coffee producing countries include Brazil, Columbia, Indonesia, Mexico and the Ivory Coast. About 99 % of the coffee grown throughout the world belong to two coffee plant varieties that are commonly known as Arabica and Robusta. The quality of green coffee can be assessed according to several ISO standards (1,2,3,4,5). However, no official international standards for the authenticity of green coffee have been issued. It is important to know the country of origin of the coffee for the purposes of fair international trade. The geographic origin of the coffee is often stated on the label of coffee products such as speciality roasted and soluble coffees. Near Infrared Spectroscopy (NIR) is an accepted technique for quantitative analysis of various parameters in routine QC analysis of food products. It would appear to be a promising candidate as a tool for identification of green coffee origin and numerous feasibility studies have appeared in the literature on its use for soluble, roasted and green coffee variety identification as well as identification of arabica or robusta coffees. NIR spectrophotometers when configured in the reflectance mode are able to perform a complete profile of the NIR spectrum on whole beans. The data can then be interpreted by discriminant chemometrics data analysis. This is the approach used in the present study.

• 한국식품영양과학회지
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• 제43권3호
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• pp.341-348
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• 2014

본 연구에서는 두 품종의 원두커피와 이를 Monascus rubber 홍국균으로 발효시킨 원두커피 열수추출물의 체내 지질대사 개선 효과와 항비만 효과를 살펴보기 위하여 고지방 식이를 급여한 쥐에 커피추출물을 6주간 투여한 후 체중, 간 및 부고환 지방조직 무게, 혈액의 지질 농도 함량 등을 분석하였다. 실험 결과 HFD군에서는 고지방 식이로 인하여 체중이 유의하게 증가하였으나 커피추출물을 투여한 모든 실험군에서는 유의적으로 체중이 감소하였고 두 품종 중 에티오피아 모카 시다모 G2종을 홍국균으로 발효하였을 때 더 높은 체중 감소량을 보였다. 혈청 중성지방의 농도는 고지방 식이군이 정상 식이군에 비해 약 2배 정도 증가하였으나 커피추출물을 투여하였을 때 유의적으로 감소하였으며 부고환 지방 콜레스테롤 농도도 유의적으로 감소함을 보였다. LDL 콜레스테롤 저하효과 및 HDL 콜레스테롤 상승효과는 베트남 로부스타종에서만 관찰할 수 있었다. 본 실험결과 커피추출물이 고지방 식이를 급여한 쥐의 체중, 간 및 지방조직의 무게 감소와 더불어 혈장 및 간의 지질대사 개선에 긍정적으로 작용하는 유용한 체내 지질대사 개선 및 항비만 소재가 될 수 있을 것으로 사료된다. 또한 M. rubber 홍국균의 고체배양을 이용한 베트남산 로부스타 및 에티오피아 모카 시다모 G2 발효원두커피는 기능성 커피음료의 좋은 소재가 될 것으로 사료된다.