• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.76-83
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• 2016

This study investigated the quality characteristics and antioxidative activity of muffins prepared with coffee ground residue water extracts (CRE) and powder (CRP). CRE-muffins were prepared by addition of CRE (0~2.0%, w/v) to water of a basic formulation, whereas CRP-muffins were prepared by addition of CRP (0~3.0%, w/w) to the flour. The height and volume index of CRE-muffins were higher than those of control. The weight and water contents of CRE-muffins and CRP-muffins were higher than those of the control. The hardness of CRE-muffins decreased compared to the control, whereas hardness of CRP-muffins increased. The total polyphenol contents and antioxidative activity of muffin significantly increased with increasing concentrations of CRE and CRP. Muffins containing 0.5~2.0% CRE and 0.5~3.0% CRP had acceptable sensory properties (flavor, taste, texture, and overall acceptability). Therefore, this study indicated that the optimal concentrations of CRE and CRP into muffin formula are 1.0 % (w/v) and 1.0% (w/w), respectively.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.192-199
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• 2016

This article examines the location strategies of coffee franchises in Gyeonggi province. Due to its large population, broad area, and diverse industrial structure, Gyeonggi province is an ideal dataset for empirical testing of the location strategies. We collect the addresses of five major coffee franchises stores, convert them into geographic coordinates using Google Maps Geocoding API, and compute Haversine distances both between stores of the same franchise and between stores of different franchises. This novel approach leads to three discoveries. First, coffee-consuming age population is positively related to the number of stores and more strongly for commercial areas with a large floating population. Second, one third of Starbucks stores have another Starbucks store within a radius of 300m, which empirically confirms the 'Focused Destroy Strategy' of Starbucks that has multiple stores in central business districts. Third, for 80% of Starbucks stores, we can find Ediya stores within 500m, which supports Ediya's 'Next-to-Starbucks Strategy'. Our research methods can be efficiently applied to the analyses of other retail businesses such as convenience stores, fast food restaurants, and mobile phone shops.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.79-86
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• 2014

In previous work, we fermented coffee beans using solid-state culture with various fungal mycelia to enhance the physiological activity of the coffee. The coffee fermented with Monascus sp. showed a higher physiological activity than non-fermented coffee or other coffees fermented with mushroom mycelium. The aim of this study was to characterize the various fermented coffees with respect to their area of cultivation and their variety using Monascus purpureus (MP) mycelium solid-state culture. Thirty types of green coffee beans, which varied in terms of their cultivation area or variety, were purchased from different suppliers and fermented with MP under optimal conditions. Each MP-fermented coffee was medium roasted and extracted further using hot water (HW) under the same conditions. Of the HW extracts, those derived from MP-Mandheling coffees had the highest yield (13.6-15.5%), and MP-Robusta coffee showed a significantly higher polyphenolic content (3.03 mg gallic acid equivalent/100 mg) and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) free radical scavenging activity (27.11 mg ascorbic acid equivalent antioxidant capacity/100 mg). Furthermore, in comparison to other MP-fermented coffees at $1,000{\mu}g/mL$, MP-Robusta coffee showed not only the most effective inhibition of tumor necrosis factor-${\alpha}$ (TNF-${\alpha}$) production in LPS-stimulated RAW 264.7 cells (67.1% of that in LPS-stimulated control cells), but also an effective inhibition of lipogenesis in 3T3-L1 adipose cells (22.2% of that in differentiated control cells). In conclusion, these results suggest that Vietnam Robusta coffee beans solid-state fermented with MP mycelium are amenable to industrial applications as a functional coffee beverage or material.

• Journal of agriculture & life science
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• v.46 no.6
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• pp.157-163
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• 2012

Pleurotus eryngii. one of the most popular edible mushrooms, has been well known for its biological activities such as antioxidation, antitumor and immune modulation. Spent coffee ground(SCG) that is a waste product from the coffee industry has been continuously investigated for its reutilization. In this study, SCG was added to the fungal cultuvation medium and analyzed for its effect on the growth and physiological activity of P. eryngii mycelia. It was clearly demonstrated that SCG could accelarate mycelia growth. 1% SCG culture was very notable by showing 2.5-fold higher dry cell weight comapred to the control culture, which suggested SCG as an excellent activator for the growth of P. eryngii mycelia. By the addition of SCG, polyphenol content was increased by two fold but there was no change in polysaccharide content. In the analysis of DPPH scavenging activity, SCG was determined as a valuable source in order to significantly increase the antioxidative activity of the mycelium.

• Journal of the Korean Applied Science and Technology
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• v.40 no.3
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• pp.570-578
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• 2023

Experiments on zebrafish embryo toxicity and whitening efficacy, which is an alternative experimental animal model, were conducted using coffee by-products. As a result of the embryo toxicity test treated with the coffee residue extract, the coagulation rate was 3, 3, and 5% at 24, 48, and 72 hpf and concentration of 125 ppm, respectively. The hatching rate of embryos was 73% at the highest concentration of 125 ppm. In the heart beat rate experiment of zebrafish larva, the heart beat rate after 72 hpf was confirmed to be 153 times/60 s' at a concentration of 125 ppm. The negative control group showed no significant change in heart rate compared to the control group at 148 times/60s', and showed low toxicity. In addition, as a result of evaluating the whitening effect in zebrafish, melanin formation was inhibited as the concentration of the coffee residue extract increased. The results of this study suggest the possibility that naturally derived by-product materials can be used as raw materials for cosmetics, and are expected to be used in the cosmetics industry as an example of research that increases the added value of natural product residue.

• Journal of Regulation Studies
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• v.27 no.1
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• pp.153-188
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• 2018

This paper reviews the literature regarding exclusive territory restraint and encroachment and compares the development of related policies in the United States, the European Union, and South Korea. Furthermore, using coffee franchise industry data in South Korea, this paper analyzes the effects of the exclusive territory restraint on entry and exit of coffee shops. The results show that the growth rates of regulated brands' entry have stagnated during the implementation period of the KFTC's Franchising Best Practice Code. Moreover, the exit rates of coffee shops in two years after its entry decreased under the Best Practice Code and the revised Franchise Law.

• The Journal of the Convergence on Culture Technology
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• v.8 no.6
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• pp.185-190
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• 2022

The purpose of this study is to verify the effect of learners' satisfaction with the educational environment on the achievement level in the outreach coffee barista and bakery lifelong education program. The results of this study conducted over 10 sessions for learners living in Y city are as follows. Firstly, the satisfaction with the instructor was the highest, the satisfaction with the program content was the next, and the satisfaction with the program environment was the lowest. Secondly, as a result of analysis through pre-post evaluation, it was found that there was a significant level of improvement in learning effect. Thirdly, as a result of analyzing the effect on the achievement level, it was found that satisfaction with the instructor had a significant effect on the level of knowledge, and satisfaction with the content of the program had a significant effect on the level of attitude. However, satisfaction with the program environment was found to have no significant effect in all areas of knowledge, skill, and attitude. In conclusion, even if the educational environmental factors are poor in the outreach coffee barista and bakery programs, high satisfaction with the instructor and the content of the program can have a significant learning achievement. With this study, it is hoped that the outreach coffee barista and bakery education program will be further activated.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.07a
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• pp.11-28
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• 2006

• Magazine of RCR
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• v.16 no.4
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• pp.65-69
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• 2021

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.4
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• pp.624-629
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• 2014

Obesity is the leading metabolic disease in industrialized countries and is closely associated with coronary heart disease, hypertension, diabetes, and cancer. The objective of this study was to evaluate the anti-adipogenic effects of two roasted coffee beans, Vietnam robusta (VR) and Ethiopia Mocha Sidamo G2 (ES), as well as fermented coffee beans with Monascus ruber (MR) mycelium on differentiation of 3T3-L1 preadipocytes. Treatments with 1,000 ${\mu}g/mL$ of hot water extract from coffee beans significantly reduced intracellular lipid accumulation. In addition, VR more effectively inhibited transcription factors such as $PPAR{\gamma}$, $C/EBP{\alpha}$, FAS, and aP2 compared to ES. Further, ES fermented with MR showed more effective anti-adipogenic activity than non-fermented ES. These results suggest that VR and ES inhibit adipocyte differentiation which may contribute to their anti-adipogenic properties.