• 대한지역사회영양학회지
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• 제18권2호
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• pp.134-141
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• 2013

This study was conducted to investigate instant coffee-mix intakes and its relations with anthropometric measurements, nutrient intake, and blood lipid in Gangneung and Samcheok residents. Coffee-mix is a mixture of instant coffee, sugar and coffee-creamer. It is a standardized convenience food in Korea. Recently, Koreans appear to consume too much of instant coffee-mix. The respondents of this study were 218 Koreans (Gangneung region 133, Samcheok region 85). The average age was 56.0 years (male), 57.5 years (female). They were divided into 2 groups, the instant coffee-mix drinkers and the non-drinkers. The nutrient intake and anthropometric measurements and their relations with coffee-mix intakes were analyzed (nutrient intakes were calculated by converting per 1,000 kcal and adjusted by age, region). As for male, body fat was significantly higher in coffee-mix drinkers (18.1 kg, 25.0%) than in non-drinkers (17.1 kg, 23.8%). In the case of females, serum triglyceride was significantly higher in coffee-mix drinkers (109.1 mg/dL) than in nondrinkers (102.9 mg/dL). Coffee-mix intakes and coffee-mix's contributions to energy were higher for participants from Samcheok (21.2 g, 4.7%) than those from Gangneung (16.6 g, 3.4%). In addition, for Samcheok, coffee-mix's contribution to energy was significantly higher in male (5.6%) than in female (4.2%). Coffee-mix intakes and energy contribution of coffee-mix were not significantly correlated with anthropometric measurements. Only HDL-cholestrol showed significantly negative correlation with coffee-mix's contributions to energy. Based on the above results, we conclude that usual instant coffee-mix intake may increase intakes of sugar and fat and exert negative effects on serum lipids. Therefore, it is needed to control too much instant coffee-mix intake in the dietary management of rural residents.

• 한국조리학회지
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• 제23권8호
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• pp.153-162
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• 2017

Bacillus coagulans was added as probiotics in instant coffee with microground roasted coffee which is recently rising premium coffee and the instant coffee (ProBio coffee) was compared with 3 commercial instant coffees with microground roasted coffee in quality characteristics to understand the competitiveness of ProBio coffee. In sensory evaluation, ProBio coffee had inferior aroma intensity and overall acceptance compared with control group (brewed coffee) (p<0.05) but it had equal quality or more compared with 3 commercials. Total polyphenol content, chlorogenic acid content, DPPH free radical scavenging activity and caffeine content were $110.72{\pm}1.99mg/g$, $2,700{\pm}20mg/g$, $146.22{\pm}3.62TEAC\;mg/g$, $28.1{\pm}3.2ppm$ respectively. In general quality characteristics, water content, solubility, particle size and particle strength of ProBio coffee were similar to general instant coffee but had darker color than it. In safety assessment, acrylamide content was $502{\pm}10ppb$, and residual pesticides and ochratoxin A were not detected. Over 70% of B. coagulans were maintained in 4 months of storage and 16 months of shelf life was predicted in ProBio coffee by $Q_{10}$ model. Therefore, ProBio coffee was confirmed to have a sufficient product competiveness compared with 3 commercials.

• 한국식품과학회지
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• 제47권2호
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• pp.137-144
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• 2015

인스턴트커피는 보통 커피크리머 또는 탈지분유와 설탕을 섞어서 커피믹스라는 불리는 형태로 사용된다. 커피믹스의 맛은 커피에 혼합하는 성분에 의해서 영향을 받는다. 본 연구의 목적은 커피믹스의 제조 시에 혼합하는 성분이 커피의 향기와 맛에 미치는 영향을 GC-HS-SPME로써 분석하고, 맛을 평가하는데 있었다. 8종의 시판 커피믹스와 각각에 사용된 블랙커피 8종을 제조회사로부터 제공받아 분석에 사용하였다. 커피믹스에 사용하는 대표적인 혼합 성분인 커피크리머나 탈지분유 등 커피 whitener 는 자체의 향기는 매우 약해서 향기성분의 정체를 확인할 수 없었으나, 이들을 블랙커피에 넣었을 때에는, 블랙커피일 때와 비교하여 휘발성 향기성분이 증가 또는 감소하는 변화를 확인하였다. 이러한 효과는 두 가지 종류의 커피 whiteners에서 확인하였으나 탈지분유보다는 지방이 많고 점성이 높은 커피크리머에서 더 잘 보여주었다.

• 동아시아식생활학회지
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• 제27권5호
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• pp.540-547
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• 2017

This study examined the physicochemical characteristics and antioxidant activities of 22 commercial coffees, including two americano-type regular coffees, seven instant coffee mix coffees and 13 vending machine coffees. The seven instant coffee mixes and 13 vending machine coffees contained sugar and coffee creamer. Coffee samples with sugar and coffee creamer had higher pH values than regular coffee (p<0.05). Additionally, coffees with sugar and coffee creamer were significantly higher in total phenolics (p<0.05), total flavonoids (p<0.05) and ABTS radical scavenging activity (p<0.05). On-line HPLC-ABTS analyses indicated that antioxidant activities of instant coffees with sugar and coffee creamer were clearly different from those of regular coffee.

• 한국조리학회지
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• 제24권1호
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• 한국식품조리과학회지
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• 제20권2호
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• pp.170-179
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• 2004

The purpose of this study was to investigate the instrumental and sensory characteristics of coffee-sulgi(rice cake) with different ratios of the ingredients; coffee(30$m\ell$, 40$m\ell$ and 50$m\ell$ of espresso and instant coffee) and sugar (50g and 75g). A commercial scheme for coffee-sulgi was also investigated. The optimal mixing ratios of coffee-sulgi with added espresso were rice flour 500g, salt 5g, espresso 40$m\ell$ and sugar 75g. Those of coffee-sulgi with added instant coffee were the same. As the sensory intensities of coffee aroma, coffee taste, sweetness, moistness, elasticity, color acceptance for coffee-sulgi and overall acceptance for quality were enhanced, the overall preference for coffee-sulgi was increased. In addition, overall preference was positively correlated with adhesiveness and a-value of instrumental characteristics, but negatively correlated with cohesiveness and L-value. In coffee-sulgi with added espresso, intensities of coffee aroma, browniness, coffee taste, color acceptance for coffee-sulgi, overall acceptance for quality and overall preference were higher than those of coffee-sulgi with added instant coffee. In this point, gourmet coffee-sulgi with added espresso and universal coffee-sulgi with added instant coffee could be differentiated in the coffee-sulgi markets. In conclusion, this study of coffee-sulgi and the differential scheme for the market will be useful to expand rice processing, enhance the intake of rice cakes and provide a reference for the commercialization of rice cakes.

• 식품과학과 산업
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• 제53권4호
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• pp.397-409
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• 2020

Coffee, which has spread from Ethiopia to Arabia, Europe and then to Korea, has become the most beloved beverage among today's Korean people. After liberation, instant coffee was first introduced to Korea through the U.S. military, and coffee became popular in earnest. In the 1970s, Dongsuh Foods led localization of coffee by mass-producing instant and regular coffee, and in the 1990s, coffee shops replaced teahouses. After the 1997 financial crisis, office workers made coffee on their own as companies downsized on secretarial staff, leading to a further growth in instant coffee mix market. In 1999, the first foreign brand Starbucks was introduced to Korea and the culture of takeout espresso coffee took off. As consumers' preferences of coffee constantly evolve, the demand for high-quality specialty coffee has emerged, individual roasters have grown in order to meet the demand, and a viral marketing through SNS has been used as a growth engine. In 2020, the spread of coronavirus(COVID-19) is affecting the global coffee market. As many offices, coffee shops, and restaurants practice social distancing, out-of-home sales such as coffee shops have decreased, whereas sales for a takeout coffee and home-café products have increased.

• 한국식품영양학회지
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• 제30권2호
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• pp.319-325
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• 2017

본 연구에서는 상업적으로 가장 많이 쓰는 커피 추출기인 2단계 퍼콜레이터를 사용하여 인스턴트커피를 제조하기 위한 커피추출조건을 최적화하였다. 반응표면분석을 위한 수학적 모델식을 구하기 위해 중심합성계획법이 사용되었고, 구해진 모델식에서는 커피추출액의 추출 수율과 추출액의 전반적인 기호도가 3가지 요인(추출기의 급수온도, 추출배수, 추출시간)의 2차식으로 표현되었다. 반응표면분석의 결과를 바탕으로 40% 이상의 수율을 보이는 범위에서, 추출수율과 전반적인 기호도를 최대로 하는 최적 커피 추출 조건은 급수온도 $163^{\circ}C$, 추출배수 4.3 및 추출시간 27분이었다. 이 결과는 산업에서 경쟁력 있는 인스턴트 커피 제조를 위한 커피 추출 조건에 대한 기초 자료를 제공한다.

• 한국식품영양과학회지
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• 제46권5호
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• pp.630-638
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• 2017

본 연구는 2015년 7월부터 2016년 6월까지의 연구기간 동안 내원한 광주선한병원의 건강검진 수진자들의 인스턴트 커피믹스 섭취량을 조사하여 대사증후군 위험인자와의 연관성을 분석하고자 하였다. 그 결과 인스턴트 커피믹스 섭취와 대사증후군의 위험인자 중 특히 허리둘레와 혈중 중성지방 농도는 양의 상관성을 보였고, 인스턴트 커피믹스 섭취빈도가 증가할수록 공복혈당과 혈중 중성지방 농도가 증가하는 유의적인 상관성을 보였다. 또한, 다중회귀분석에서도 1 cup/d 이상 인스턴트 커피믹스를 섭취하는 대상자에서 보정 여부와 상관없이 대사증후군 위험인자인 혈중 중성지방 농도가 상승하는 유의적인 연관성을 나타냈다. 이와 같은 인스턴트 커피믹스와 관련한 연구 조사와 선행 연구 결과를 통하여 볼 때 건강인은 물론 지방 섭취에 주의해야 할 대상자는 섭취 커피 종류에 따른 섭취 빈도와 섭취량 조절 교육이 중요하다.

• 대한가정학회지
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• 제25권1호
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• pp.59-67
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• 1987

It these experiments, five kinds of Korean made coffee and three kind of foreign made coffee were analysed using gas chromatography after steam distillation. The results were as following: 1. In general the sample contained light aroma(carbohydrate derivatives), medium aroma(purin derivatives) and heavy aroma(furan dervatives). 2. More light aroma and medium aroma were found in freezing dried coffee than in spraying dried coffee. 3. Korean sample contained lignter aroma than that of foreign ones.