• 제목/요약/키워드: Espresso

검색결과 31건 처리시간 0.028초

서울 시내 커피전문점에서 판매되는 커피의 이화학적 특성 및 항산화성 비교 (Comparison on Physicochemical Properties and Antioxidant Activities of Commonly Consumed Coffees at Coffee Shops in Seoul Downtown)

  • 서한석;김수희;황인경
    • 한국식품조리과학회지
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    • 제19권5호
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    • pp.624-630
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    • 2003
  • The physicochemical properties and antioxidant activities of commonly consumed espresso and regular coffees, at coffee shops in downtown Seoul, were investigated. Moreover, the characteristics between chain type coffee shops and owner shops were compared using t-tests. The serving temperature and volume of espresso were lower than those for regular coffees. Whereas, the pH and total acidity of espresso were higher than those for regular coffees. Coffees from chain shops, in particular, had a significantly higher pH and lower total acidity than those from owner shops. The L, a and b values of the regular coffees were higher than those of the espresso coffees. With the exception of the a value of regular coffees, all the color values of the coffees from owner shops were higher than those from the chain shops. The intensity of the brownness, soluble solid contents and total phenolic contents of the espresso coffees were about 7∼8, 8∼9 and 4 times higher, respectively, than those of regular coffees. In addition, the free radical scavenging capacities and antioxidant activities of the espresso coffees, using a chemiluminescence assay, were higher than those of regular coffees. Espresso coffees from chain shops, especially, had higher activities of free radical scavenging than those from owner shops. In conclusion, the characteristics of coffees from chain shops were significantly different from those from owner coffee shops.

감성디자인을 적용한 브랜드 커피전문점의 인테리어다자인 성향에 관한 연구 - 부산 지역 커피전문점의 사례조사와 소비자 리서치를 중심으로 - (A Study on the Trend of Brand Coffee Shop Interior Design applying emotional Design - Focus on the Case studies of Espresso Coffee Shops in Busan and Research Data of their Customers -)

  • 공지연;이창노
    • 한국실내디자인학회논문집
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    • 제19권5호
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    • pp.148-155
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    • 2010
  • After the first-ever international espresso coffee shop Starbucks Korea opened its first branch near Ewha University in Korea, positioning of divers foreign cultures among us and changes of life style due to the gross income growth have leaded to the growth of the number of needs for espresso coffee shops and, therefore, international espresso shops have been launching their shops in Korea. While the foreign shops have been holding most of the domestic market share, domestic espresso coffee shops like Hollys and Angel-In-Us have been penetrating the market with differentiated marketing strategies that a espresso coffee shop is no longer considered as just a shop, but a cultural product to Korean. Along with the recent changes, customers have started to laying emphasis on interior and each of the domestic coffee shops has been changing its interior designs by establishing own brand identification. Base on the Starbucks' success case, the domestic coffee shops have been adopting emotional marketing which would stimulate and arouse customers' emotions. The purpose of this study is to present systematic data which would be applied in an espresso coffee shop planning by researching applied emotional design elements of the domestic coffee shops interior designs in depth and finding their characteristics.

에스프레소 희석 커피(아메리카노)의 희석 배수에 따른 관능적 특성 (Sensory Characteristics of Diluted Espresso(Americano) in Relation to Dilution Rates)

  • 이승연;황인경;박미현;서한석
    • 한국식품조리과학회지
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    • 제23권6호
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    • pp.839-847
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    • 2007
  • The aims of this study were twofold: i) to investigate changes in the sensory characteristics and consumer preference of diluted espresso drinks according to different dilution rates; ii) to compare the physicochemical characteristics between diluted espresso coffees, using the preferred coffee of this study and commercial products from coffee shop chains. Descriptive analysis using a 15 cm line scale, and a consumer preference test were carried out by 6 trained panelist,; and 50 consumers (F=39, M=11), respectively. Appearance (transparent, black), odor (bitter, rich), taste (bitter, burnt, astringent, umami, sour), and mouth-feel (aftertaste, body, coarseness, oily, roughness, soft-swallowing) were significantly different among the 3-, 5-, 7-, 9-, and 11-times dilution rates. In particular, the sensory characteristics associated with mouth-feel showed obvious differences with the dilution rates. In the consumer preference test, the 9-times diluted espresso had the highest preference, whereas the 3-times diluted espresso showed the lowest preference. Moreover, the 9-times diluted espresso demonstrated similar physicochemical characteristics such as pH, sugar content, and total solid content to those of the commercial diluted espresso drinks from coffee shop chains. In conclusion, the sensory characteristics and consumer preference of the diluted espressos were influenced by the dilution rates.

생두 가공법에 따른 에스프레소 커피의 관능 특성 (Sensory Characteristics of Espresso Coffee According to Green Coffee Processing)

  • 최유미;윤혜현
    • 한국식품조리과학회지
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    • 제27권6호
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    • pp.773-781
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    • 2011
  • Coffee beans are processed from coffee cherries by either natural, pulped natural, or washing. The aim of the present study was to evaluate the physiochemical and sensory characteristics of espresso coffees processed by different methods. The color of the washed coffee sample presented the highest value of lightness while the natural coffee sample presented the highest value of redness and yellowness. The biggest difference in brewed coffee, whether natural, pulped natural, or washed, was in the TDS content, which was higher in natural coffee and lower in washed coffee. Sensory descriptive analysis and acceptance test for espresso coffee using a 15 cm line scale were carried out by 12 trained panelists. Natural coffee had the highest cherry-like flavor and sweetness taste while washed coffee had the highest citrus flavor and acidity taste. An important attribute of espresso coffee is body, and natural coffee presented strong body while washed coffee presented a low body attribute. In conclusion, significant differences were observed among the three processing methods of green coffee. Pulped natural coffees presented intermediate physiochemical and sensory characteristics compared to washed and natural coffee. Natural coffees are appreciated for their increased body, and washed coffees are appreciated for added citrus flavors and acidity espresso coffee blends.

유산균 발효 생두를 이용한 에스프레소 커피의 품질 특성 및 항산화 활성 (Quality Characteristics and Antioxidant Activity of Espresso Coffee Prepared with Green Bean Fermented by Lactic Acid Bacteria)

  • 김동호;연수지;장금일
    • 한국식품영양과학회지
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    • 제45권12호
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    • pp.1799-1807
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    • 2016
  • 본 연구에서는 유산균으로 발효시킨 발효 생두를 이용하여 제조한 에스프레소 커피의 품질 및 항산화 효과를 분석하였다. 먼저 Lactobacillus acidophilus KCTC 3145를 이용하여 10, 20, 30%(w/v) 함량의 커피 생두를 $37^{\circ}C$에서 0, 12, 24시간 동안 발효시켰다. 그리고 발효된 커피 생두를 건조한 다음 로스팅 및 분쇄하여 얻은 커피 분말로 에스프레소 커피를 제조하여 pH, 산도, 가용성 고형분 함량, 갈색도, 색도, 항산화 활성 및 관능검사를 비교 분석하였다. 발효 중 유산균수의 변화는 발효를 위한 생두의 함량과 유산균 발효시간이 증가할수록 전체적으로 완만히 증가하는 경향을 나타내었다. 발효시간이 증가할수록 발효 생두를 이용한 에스프레소 커피의 pH 및 색도(L*, a*, b* 값)는 감소했지만, 총산도, 가용성 고형분 함량 및 갈색도는 증가하는 경향을 나타내었다. 발효 생두의 함량이 증가할수록 에스프레소 커피의 pH는 감소한 반면 총산도는 증가하였고, 색도, 가용성 고형분 함량 및 갈색도는 유사하게 나타났다. 그리고 항산화 효과에서는 발효시간 및 발효 생두의 함량이 증가할수록 총 폴리페놀 함량과 DPPH 및 ABTS 라디칼 소거능은 모두 증가하였으며, 관능특성으로 맛, 색, 향 및 전체적인 기호도에서 EFB30이 가장 높은 선호도를 나타내었다. 따라서 본 연구에서는 유산균 발효 생두를 이용하여 제조한 에스프레소 커피의 품질 및 항산화 특성을 상호 비교하고 관능적 특성을 확인함으로써 유산균 발효를 통한 에스프레소 커피의 품질 및 기능성 효과 향상 가능성에 대한 자료를 제시하였다고 생각된다.

효율적인 MILP-Espresso 기반 차분 특성 자동 탐색 방법 (MILP-Espresso-Based Automatic Searching Method for Differential Charactertistics)

  • 박연지;이호창;홍득조;홍석희
    • 정보보호학회논문지
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    • 제28권3호
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    • pp.533-543
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    • 2018
  • 본 논문은 Sasaki 등이 2018년도에 제안한 차분 특성 자동화 탐색 방법을 개선하여 MILP Solver로 정확하고 간편하게 S-box 기반 암호의 차분 특성을 탐색하는 방법을 제안한다. Sasaki 등이 제안한 방식은 차분 특성에 대한 제약식 설계에 입력 차분과 출력 차분만을 변수로 포함하여 확률을 별도로 계산한 반면, 논문에서 제안하는 탐색 방법은 입력 차분, 출력 차분, 확률 변수를 하나의 제약식으로 구성하여 한 번의 프로그램 실행으로 특성과 확률을 동시에 확인할 수 있도록 탐색 절차를 간소화 하였다. 또한 본 논문에서는 Sasaki 등이 활용했던 Espresso 알고리즘과 Quine- McCluskey 알고리즘 중에서 제약식이 보다 대폭 축소되는 Espresso 알고리즘을 이용해 제약식을 간소화 하였다. 본 논문에서 제안하는 탐색 방법은 다양한 구조와 블록 사이즈에 적용 가능함을 입증하기 위해 블록암호 GIFT-64, GIFT-128, SKINNY-64에 적용하였다. 적용 결과, GIFT의 경우 기존의 제안 논문에서 4라운드의 최적의 차분 특성이 5개의 활성 S-box를 가진다고 제시한 반면, 본 논문을 적용한 결과에서는 활성 S-box의 개수는 6개이지만 기존보다 좋은 $2^{-11.415}$의 확률을 갖는 최적의 차분 특성을 찾는 성과가 있었다. SKINNY-64의 경우 기존보다 개선된 결과는 아니지만 제안 논문에서의 분석과 동일한 활성 S-box를 갖는 차분 특성을 찾을 수 있었다.

커피원두의 분쇄입자크기에 따른 에스프레소의 관능적 특성 (The Sensory Characteristics of Espresso according to Grinding Grades of Coffee Beans)

  • 신우리;최유미;윤혜현
    • 한국식품조리과학회지
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    • 제27권1호
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    • pp.85-99
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    • 2011
  • Grinding is an indispensible step in preparation of espresso coffee. The purpose of this study was to evaluate physicochemical and sensory characteristics of espresso according to the grinding grades of coffee beans. Specifically, physicochemical characteristics according to the grinding grades of coffee beans were tested based on foam index, persistence of foam, total solids, concentration, extraction yield, pH, viscosity, total soluble solid content and density. With regard to sensory characteristics, QDA were carried out by 10 trained panels. Persistence of foam, total solids, concentration, extraction, pH and viscosity in physicochemical test showed significant differences among the three categories of the samples. In other words, the finer the size of particles was, the higher value was, at the p=0.001 value. Meanwhile, the value of foam index and total soluble solid content to the grinding grades was the highest in 'fine', at the p=0.001 value. Tiger-skin effect in crema, an important attribute for excellent espresso coffee, was perceived by all of the panels in 'fine'. Also, intensity of flavor was perceived as to the strongest in 'fine'. Moreover, 'fine' had the sweetness to balance the acids and bitters. In conclusion, according to the grinding grades, it was identified that there were differences in the physicochemical and sensory characteristics. Furthermore, when the size of particles was 'fine', it brought to the most positive result.

커피설기의 재료배합비에 따른 품질 특성 및 상품화 방안 (Quality Characteristics of Coffee-sulgi(rice cake) with Different Ratios of Ingredients and Commercial Scheme)

  • 서한석;김세희;한복려;황인경
    • 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.

커피 및 음료 전문점의 음료 종류별 총당류와 Free Sugar 함량 조사 (The total sugar and free sugar content in beverages categorized according to recipes at coffee and beverage stores)

  • 연지영;이순규;신기용;권광일;이우영;강백원;박혜경
    • Journal of Nutrition and Health
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    • 제46권4호
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    • pp.382-390
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    • 2013
  • This study was designed to investigate the amount of free sugar according to each beverage category in coffee and beverage stores. The groups were categorized as 15 groups based on the kind of beverage material. The beverage groups contributing to total sugar per 100 mL were milk + syrup or powder, hot (12.9 g), ade (12.6 g), milk + syrup or powder + crushed ice (11.9 g), and espresso shot + milk + syrup + crushed ice (11.4 g). The beverage groups contributing to free sugar per 100 mL were ade (12.6 g), milk + syrup or powder + crushed ice (10.8 g), espresso shot + milk + syrup + crushed ice (10.3 g), and milk + syrup or powder, hot (9.7 g). The beverage groups contributing to total sugar (energy) per portion size were milk + syrup or powder + crushed ice 56.6 g (332.3 kcal), espresso shot + milk + syrup + crushed ice 49.3 g (333.4 kcal), milk + syrup or powder, hot 46.3 g (372.1 kcal), and milk + syrup or powder, ice 38.1 g (325.9 kcal). The beverage groups contributing to free sugar per portion size were milk + syrup or powder + crushed ice 51.2 g, espresso shot + milk + syrup + crushed ice 44.9 g, ade 37.1 g, milk + syrup or powder, hot 34.6 g, and milk + syrup or powder, ice 30.1 g. The percent of average free sugar per portion size of the WHO recommendation (free sugars <10% of total energy; <50 g/2,000 kcal) was milk + syrup or powder + crushed ice 102.4%, espresso shot + milk + syrup + crushed ice 89.8%, ade 74.1%, and milk + syrup or powder, hot 69.2%. The proportion of beverage in excess of WHO recommendation per portion size was 14.6% in espresso shot + milk + syrup + crushed ice, 22.7% in ade, and 10.9% in milk + syrup or powder, hot. Therefore, in coffee and beverage stores, menu development with reduced sugar content is needed, and nutrition information should be provided through sugar nutrition labeling.

퀀텀 에스프레소와 제온 파이 프로세서의 융합을 이용한 분산컴퓨팅 성능에 대한 연구 (A Study of Distribute Computing Performance Using a Convergence of Xeon-Phi Processor and Quantum ESPRESSO)

  • 박영수;박구락;김동현
    • 한국융합학회논문지
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    • 제7권5호
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    • pp.15-21
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    • 2016
  • 최근 프로세서의 집적도는 급속도로 발전하고 있으나 클락 스피드는 증가하지 않는 대신에 프로세서 내의 코어 수가 늘어나고 있는 실정으로 프로그래밍 속도 향상을 위한 방법에 대한 연구가 필수적이라 할 수 있다. 이에 본 논문에서는 현재 연산 가속화를 위해 사용되는 매니 코어 프로세서의 대표적인 인텔 제온 파이의 성능 분석을 위하여 퀀텀 에스프레소를 활용하였다. 또한 제온 파이에서 MPI 실행시 랭크의 수를 변화시키면서 성능 벤치마킹을 수행하여 하드웨어적인 성능 특성을 연구하였다. 그 결과 물리 코어가 57개인 제온파이 프로세서의 하나의 코어당 4개의 작업을 처리할 때 가장 좋은 성능을 나타내고 있으며, 물리 코어 하나에 MPI 랭크수를 4개 이상 확장하면 성능향상이 거의 일어나지 않는다. 이러한 융합 기술을 통하여 퀀텀 에스프레소의 성능 향상과 제온 파이의 하드웨어적인 특성을 확인할 수 있다.