• Title, Summary, Keyword: coffee

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Coffee Deodorization with Supercritical Carbon Dioxide (초임계 이산화탄소를 이용한 커피의 탈취)

  • Lee, Joo-Hee;Kim, Hyung-Bae;Byun, Sang-Yo
    • KSBB Journal
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    • v.22 no.5
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    • pp.336-340
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    • 2007
  • Supercritical carbon dioxide was used to remove coffee odors. The odor removal efficiency was tested with coffee drink prepared by the espresso extraction method. Five typical odors in coffee were analyzed with GC and these odors in deodorized coffee were compared to those in control. Supercritical carbon dioxide extraction conditions were optimized as 350 bar and 70$^{\circ}C$ because the solvating power of supercritical fluid is depend on the density which is determined by temperature and pressure. A modified head space method was applied to collect coffee odors in coffee drink prepared by the espresso extraction method. Odors generated in coffee drink made with deodorized coffee powder were reduced by 73% in total mass of typical five coffee odors.

Protective Effects of Ginseng Coffee against Hydrogen Peroxide-induced Oxidative Damage in L6 Muscle Cells

  • Lee, Yeon-Mi;Kim, Kyung-Tack;Bae, Hye-Min;Lee, Young-Chul;Choi, Sang-Yoon
    • Journal of Ginseng Research
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    • v.34 no.2
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    • pp.145-149
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    • 2010
  • This study investigated the antioxidant effects of ginseng coffee in L6 muscle cells. Ginseng coffee was prepared by coating and digesting coffee beans with ginseng concentrate. The ginseng coffee water extract potently protected against hydrogen peroxide-induced L6 cell death and adenosine triphosphate reduction in a dose-dependent manner; in fact, these cytoprotective effects were significantly greater than those of normal coffee. However, ginseng coffee did not exhibit significant radical scavenging or catalase-like activity. These results suggest that ginseng coffee might act as a cytoprotective agent in muscles, but that the protective effects are not due to a direct radical-reduction property but rather to another intracellular signaling factor.

A Study on the marketing of interior design of a brand coffee burial (브랜드 커피매장의 인테리어 디자인 마케팅에 관한 연구)

  • Jung, Il-Kwen;Kim, Doe-Hyun;Han, Hae-Ryon
    • Proceedings of the Korean Institute of Interior Design Conference
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    • pp.126-131
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    • 2005
  • As our domestic Espresso Coffee Shops are in pursuit of professionalization and various coffee tastes, their sales will have been on increase. Now coffee market is getting more mature. Reflecting sensitivity of 20 to 30 generations, the domestic coffee shops provide them with best space for rest and conversation with stream of industralization and professionalization of the contemporary society. Based on such a situation, our research institute aims at studying how the interior designs put influence on marketing. Among the domestic franchise coffee shops, we will have researched Rosebud, Starbugs, Davinci which have more 50 chain stores throughout the country, This study aims to suggest a direction for interior design of brand coffee shop by analyzing brand coffee shops and style that customers prefer.

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Overview for clinical use of coffee enema using literatures (커피관장요법의 임상적용에 대한 문헌적 고찰)

  • Oh, Soo-Jung;Cho, Jung-Hyo;Son, Chang-Gue
    • Journal of Haehwa Medicine
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    • v.22 no.2
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    • pp.37-45
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    • 2014
  • Recently, interest in detoxification therapies is increasing. Coffee enema has been most frequently used as one of detoxification therapies. However, there is lack of scientific basis for coffee enema, regarding its clinical efficacy and safety respectively. This study aimed to produce the general features of coffee enema such as definition, protocols, clinical applications and efficacies, and side effects. Total 37 articles coffee enema were collected from 7 databases including PubMed, and reviewed thoroughly. The majority of papers were review studies or case reports for effects/side-effects of coffee enema. The quality of papers was generally poor, and no randomized controlled clinical trial (RCT) was exist. This study shows the current status of coffee enema-related study, and suggests the demand for RCT study to develop the evidence-based detoxification therapy using coffee enema.

Effects of Microground Coffee on the Quality Characteristics and Acceptability of Instant Coffee supplemented with Probiotics (프로바이오틱스가 보강된 인스턴트커피의 품질 특성과 기호도에 미세분쇄 원두커피가 미치는 영향)

  • Lim, Sang Ho;Han, Sung Hee;Ko, Bong Soo
    • Culinary science and hospitality research
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    • v.24 no.1
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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).

A Literature Study on the Developmental Process of the Coffee Market in Japan - Focusing on a Specialized Japanese Coffee Store System - (일본 커피시장의 발전 과정에 관한 문헌적 연구 - 커피전문점 시장을 중심으로 -)

  • Kim, Soon-Ha
    • Culinary science and hospitality research
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    • v.16 no.2
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    • pp.155-169
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    • 2010
  • Only specialized coffee stores which have a competitive power will survive in the future and what matters is that how well they satisfy customers. A variety of costumers regard their individuality as important and prefer the store which meets their value. Therefore, managers should have a marketing strategy which comes up to customers' expectations with a clarified concept. In this respect, this study focuses on the structure of a specialized Japanese coffee store system which is similar to that of Korea and its changing process. The purpose of this paper is to present an ideal strategy for a specialized Korean coffee store system after investigating Japanese various kinds of coffee, their developmental process, and the Japanese coffee market trend. According to this results, Korean studies on coffee are just focusing on the quality of services. Therefore, it is necessary to study the scale of stores, the classification between domestic coffee stores and those of foreign enterprises, and the comparative analysis of both individual coffee stores and franchised coffee stores.

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Evaluation of the Caffeine Contents in Tea and Coffee by HPLC and Effect of Caffeine on Behavior in Rats (HPLC를 이용한 차와 커피에 함유된 카페인의 함량 조사와 카페인이 흰 쥐의 행동에 미치는 영향 연구)

  • An, Jung-Hwa;Mahat, Bimit;Lee, Byung-Yo;Park, Woo-Kyu;Kwon, Kwang-Il
    • Korean Journal of Clinical Pharmacy
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    • v.22 no.2
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    • pp.167-175
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    • 2012
  • Different studies have been conducted regarding caffeine as psychostimulant drugs and its effects as well as determination in various materials. Since, coffee and tea are most drinkable beverage in the world and their major constituent is caffeine. So, analysis of the effect of equal amount of caffeine in coffee and tea with respect to SD rats was studied. The present methodology was purposed to determine and validate caffeine amount in different brands of coffee and tea, and canvass locomotor and behavioral patterns of SD rats after administrating coffee and tea orally consisting of same amount of caffeine (10, 30 mg/kg). Determination of caffeine in different brands of coffee and tea and validation of caffeine were evaluated using HPLC. Depending upon different brands of tea and coffee, caffeine amount was altered. Meanwhile, amount of caffeine in tea was directly proportional to the temperature of liquid. Coffee and tea (Instant Maxim original coffee$^{(R)}$ and earl grey black tea$^{(R)}$) consisting 10, 30 mg/kg of caffeine were studied in SD rats for locomotor activity and behavioral patterns using Tru Scan 99. The locomotor activities of SD rats were increased after administration of coffee and tea consisting caffeine compared to water. The coffee consisted of higher amount of caffeine exhibited steep movement of SD rats. Similarly, rearing and scratching of SD rats as frequency and duration were increased in coffee and tea consisting caffeine compared with water. The study revealed that coffee and tea had effects in locomotor activity and behavioral patterns of SD rats.

Impacts of Efficacy and Side Effect on Awareness and Consumption Pattern about Coffee among College Students (대학생들의 커피에 대한 인식과 섭취행태가 효능 및 부작용에 미치는 영향)

  • Jang, Jae Seon;Hong, Myung Sun;Seo, Hwa Jeong
    • The Korean Journal of Food And Nutrition
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    • v.29 no.2
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    • pp.275-282
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    • 2016
  • Recently, increased caffeine intake has led to an increase in caffeine addiction and withdrawal symptoms. Coffee is surreptitiously consumed in as an additive to milk and caramel. There are few studies on how coffee affects the health of modern people. The purpose of this study is to determine the efficacy and side effects of coffee by awareness of coffee consumption patterns among college students, who are the principal consumers. A survey was conducted from May 11 to 17, 2015 and 302 questionnaires were analyzed. The respondents were 140 men (46.4%) and 162 women (53.6%). In terms of coffee additives, 151 (50.0%) respondents chose 'americano' and 111 (36.8%) 'variation'. The frequency of coffee intake and sleep time for college students was negatively correlated, with the correlation coefficient of -0.145 and significance probability of 0.019. The group that was 'positively' aware of the principal ingredients of coffee had a higher level of academic training than those with 'negative' awareness (p=0.000). Women recognized a larger number of side effects than men: 1.99 and 1.36, respectively, on average (p=0.001). 'Time for consumption' had statistically significant effects on the side effects of coffee consumption: consumption before/after lunch, before/after supper and before going to bed led to 0.4 times (p=0.048) and 0.3 times (p=0.023) more side effects, respectively, than consuming coffee after getting up and before/ after breakfast. Excessive caffeine intake through coffee led to limited sleep time and poorer learning concentration. The guidelines for proper coffee consumption should be created to help students consume coffee properly so that it will not affect sleep, learning concentration or adversely affect health.

Impact of Choice Motives on Consumer Attitudes and Purchase Intentions regarding Organic Coffee - Study Performed at Organic Coffee Shops in and around Seoul - (유기농 커피 선택 동기가 소비자태도 및 구매의도에 미치는 영향 - 서울 지역 유기농 커피 전문점을 중심으로 -)

  • Han, Soojeong;Kim, Keum-Jumg;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.25 no.5
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    • pp.911-921
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    • 2015
  • This study aimed to examine the choice motives for organic coffee and investigate how these motives influence consumer attitudes and purchase intentions regarding organic coffee. A survey was administered to people visiting organic coffee shops in Seoul. Analyses of frequency, descriptive statistics, factor and reliability, ANOVA, correlation, and regression were conducted using SPSS 20.0. Six factors were demonstrated as motives for choosing organic coffee: health, price, reliability, familiarity, sensory appeal, and environment friendliness. Among six factors, "reliability" and "environment friendliness" were positively associated with consumer attitudes, which had a significant impact on purchase intentions. This study is one of the first to examine the relationship between consumer attitudes and purchase intentions focusing on organic coffee. Although the organic coffee market has high potential, its theoretical background has been under developed. By revealing choice motives for organic coffee, this study could provide basic information on how to satisfy consumer needs and promote purchasing. In addition, by understanding needs of diverse and specific coffee consumer groups, effective marketing strategies can be developed with a focus on organic coffee. Especially, environment-friendly and reliable organic coffee can satisfy consumers, maximize profits, and improve brand value.

Overview for Coffee Grounds Recycling Technology and Future Concerns (커피 추출 폐기물 재활용 현황과 기술 동향 분석)

  • Hong, Hyun Seon;Kim, Yuli;Oh, Min Joo;Lee, Yu Mi;Lee, Hye Ji;Cha, Eun Seo
    • Journal of Korea Society of Waste Management
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    • v.35 no.7
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    • pp.587-599
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    • 2018
  • The coffee grounds generated during the coffee extraction process contain several resources, but the technology for their recycling has not been commercialized yet, causing various environmental problems. Due to the recent increase in coffee consumption worldwide, the amount of coffee grounds produced has been continuously increasing, reaching more than 750 million tons. In Korea, about 120,000 tons of coffee waste are annually generated; however, most of them are landfilled or incinerated. Although there is still a shortage of coffee waste recycling technologies compared to the amount of coffee grounds produced, various recycling approaches are being actuated in many countries including Korea. In this study, the generation of coffee grounds at home and abroad, the status of coffee grounds recycling, and the associated technology development trends were investigated. The coffee grounds recycling has been studied in the fields of energy, adsorbent, construction, agriculture, and bio-foods. Research is most active in the energy and biotechnology areas; in particular, since the oil in the coffee grounds is valuable as a feedstock for biomass energy, the technology related to energy recovery is currently under development worldwide. Removed because confusing and unnecessary.