Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Optimization of Roasting Conditions for Coffee Beans by Response Surface Methodology

반응표면분석법에 의한 원두커피의 최적 배전조건 설정

  • Park, Sung-Jin (Ginseng-Woods Grown Ginseng Research Center, Chung-Ang University) ;
  • Moon, Sung-Won (Department of Hotel Food Service and Culinary Arts, Youngdong University) ;
  • Lee, Jin (Department of Food Service Industry, Cheonan Yonam College) ;
  • Kim, Eun-Jung (Department of Sports Science, Jungwon University) ;
  • Kang, Byung-Sun (Department of Eco-Friendly Horticulture, Cheonan Yonam College)
  • 박성진 (중앙대학교 인삼-산양삼연구센터) ;
  • 문성원 (영동대학교 호텔외식조리학과) ;
  • 이진 (천안연암대학 외식산업과) ;
  • 김은정 (중앙대학교 스프츠과학부) ;
  • 강병선 (천안연암대학 친환경원예과)
  • Received : 2010.10.05
  • Accepted : 2011.02.11
  • Published : 2011.04.30
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Abstract

The consumer awareness concerning coffee beverages has increased in Korea. The objective of this study was to optimize the roasting conditions of coffee bean for consumer's attribute. The optimal roasting conditions for Colombian coffee beans were analyzed by using a central composite design with a quadratic polynomial model by response surface methodology (RSM). The experimental conditions for coffee bean roasting were $194.82^{\circ}C{\sim}250.00^{\circ}C$ and 7.93~22.07 minutes. The responses of sensory attributes. physicochemical and physical properties were analyzed with RSM. The width. length and height of green beans increased when the beans were roasted. The higher degree of roasting gave the higher pH and solid contents but the lower total acidity and total phenolic compounds. In sensory tests, the roasting temperature and time had a significant effect on the flavor score. The optimum roasting condition of Colombian coffee bean predicted for maximizing the length, width, solid contents, total phenolic compounds and flavor score were 20 minutes at $225^{\circ}C$ by RSM.

반응표면분석법에 의해 생두를 실험 조건인 $194.82^{\circ}C{\sim}250.00^{\circ}C$의 온도 범위에서 7.93~22.07분의 조건으로 커피원두를 배전하여 이화학적 분석, 물리적 특성, 관능검사 등을 실시하여 최적 조건을 설정하였다. 배전 정도가 커짐에 따라 직경, 길이, 두께 모두가 증가하여 전체적인 팽창률은 증가했지만, 겉보기 밀도의 변화는 그 차이가 적은 것으로 나타났다. pH는 증가하는 반면 총산도와 총페놀함량은 감소하는 경향을 나타내었으며, 고형분함량은 증가하는 유의성을 가지고 있는 것으로 나타났다. 색도는 전체적으로 배전에 의해 갈색에서 검은색으로 변화하며 색도값이 감소하는 형태로 나타났다. 관능검사에 의해서는 전체적인 향과 맛에 따라 큰 차이를 보였으며 향이 배전 조건과 연관성이 높은 것으로 나타났다. 유의성을 나타낸 길이, 폭, 향, 고형분 함량과 총페놀함량으로 배전 조건을 설정한 결과, $225^{\circ}C$에서 20분간 배전하는 것이 본 연구 조건에서는 최적의 배전 조건으로 결정되었다.

Keywords

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