• 한국식품과학회지
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• 제32권3호
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• pp.654-658
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• 2000

Coca bean을 마이크로파로 roasting하고 그 향기성분의 변화를 methyl pyrazine류를 중심으로 살펴보고 이를 상법으로 roasting한 경우와 비교해 보았다. 전자렌지를 개조하여 마이크로파 roasting system을 설계하여 실험에 사용하였고 열전쌍을 이용한 온도측정법으로 cocoa bean의 품온을 측정하였다. 마이크로파 roasting은 roasting 시간을 30분으로 고정하고 온도를 110, 120, 130, 140 및 $150^{\circ}C$로 변화시킨 경우와 roasting 온도를 $130^{\circ}C$로 고정하고 roasting 시간을 5, 10, 20 및 30분으로 변화시킨 경우로 구분하여 행하였다. 상법 roasting은 $120^{\circ}C$에서 15분간 실시하였다. Methyl pyrazine 류의 함량과 함량비는 마이크로파 roasting 온도 및 rosting 시간에 영향을 받았으며 적정한 methyl pyrazine류의 비는 $140^{\circ}C$ 30분 roasting에서 얻을 수 있었다.

• 한국식품과학회지
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• 제32권4호
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• pp.814-821
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• 2000

마이크로웨이브를 이용한 cocoa bean의 roasting을 수행하여 pH, 적정산도, 색의 변화, 갈변도, 유기산의 변화, 당조성의 변화를 조사하였다. pH는 roasting 온도와 시간에 따른 변화가 거의 없었고 적정산도 역시 roasting 여부에 따른 차이는 있었으나 roasting 온도와 시간에 따른 차이는 거의 없었다. 색의 변화, 갈변도, 당조성은 roasting 온도와 시간에 따라 변화하였으나 대조군과 비교하였을 때 변화의 폭이 작았고 이로부터 Maillard reaction이 대조군에 비해 덜 일어난 것으로 판단되었다. 유기산은 raw bean에 비해 roasting을 한 모든 시료에서 증가하였으며 그 정도는 유기산의 종류에 따라 차이가 있었다.

• 한국식품영양학회지
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• 제26권3호
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• pp.502-507
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• 2013

This study was investigated the optimal time that enhanced the functional activities of mung beans for use of functional food resources. Mung beans were roasted according three levels of roasting time levels (10, 20 and 30 minutes) at $110^{\circ}C$ and then the physicochemical compositions were determined. The reducing sugar content was decreased with the increased roasting time. Moisture was decreased with increased roasting time, whereas, crude fat, crude ash, crude protein and carbohydrate were increased with prolonged roasting time. The highest contents of total phenol and flavonoid were shown at a roasting condition $110^{\circ}C$ for 30 minutes. The highest inhibitory activities of DPPH radical, ABTS radical and xanthine oxidase was the best at the condition of $110^{\circ}C$ for 30 min. From these results optimal roasting time of mung beans were 30 minutes for use of functional food resources.

• 한국식품영양학회지
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• 제12권5호
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• pp.484-489
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• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• 한국식품조리과학회지
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• 제25권4호
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• pp.496-505
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• 2009

The influence of roasting time on antibacterial and antioxidative effects of methanol and water coffee extracts was investigated. Extract yield differed with roasting time. The maximum yield of methanol extract was 20.02% and 24.00% at respective roasting times of 12 and 20 min. The maximum yield of water extracts was 2.70% and 18.58% at 5 and 25 min roasting time, respectively. Antibacterial effects of each extract were determined by the classical minimal inhibitory concentration (MIC) paper disc diffusion method. Methanol extracts of different coffee samples inhibited growth of various strains except Escherichia coli. Extracts obtained following roasting times of 12, 14, 16, 20, and 25 min in particular displayed the most potent activity against Staphylococcus aureus. Among these extracts, that obtained from 12 min roasted coffee samples produced a MIC of $16.125{\mu}g$/mL against S. aureus. Water extracts applied at $1,000{\mu}g$/mL were growth inhibitory except against Salmonella choleraesuis and Prevotella intermedia. However, growth inhibition by water extracts was weak, with inhibitory zones of only 6-8 mm diameter produced. Determinations of free radical elimination for the different coffee extracts using 1,1-diphenyl-2-picrylhydrazyl were compared with ascorbic acid and butylated hydroxytoluene positive controls. Methanol and water extracts of different coffee samples ($100{\mu}g$/mL) showed $67.1{\sim}92.3%$ and $66.4{\sim}93.3%$ radical scavenging activity, respectively. However, longer roasting time (especially >20 min) tended to somewhat lower free radical elimination using both extracts. Total phenol in different coffee samples measured by the Folin-Denis method revealed the highest level of phenol contents with non-roasted coffee, whereas phenol content differed with different roasting time, ranging from $87.{\sim}126.5\;mg/g$ in methanol extracts. In water extracts, the phenol content was maximum at 8 min roasting time, whereas in other samples the content was varied from $95.0{\sim}199.1\;mg/g$.

• 한국식품저장유통학회지
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• 제12권2호
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• pp.166-172
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• 2005

반응표면분석법을 이용하여 둥굴레 근경의 증자 및 볶음조건에 따른 추출물의 총 페놀성 성분, 전자공여능 및 아질산염 소거능의 변화를 모니터링하였다. 중심합성계획법에 따라 증자시간$(60\~180\;min)$, 볶음온도$(110\~150^{\circ}C)$ 및 볶음시간$(10\~50\;min)$을 달리하였을 때 회귀식의 $R^2$는 총 페놀성 성분, 전자공여능 및 아질산염 소거능(pH 3.0)에서 각각 0.9356, 0.9578 및 0.9436으로 $1\%$ 수준에서 유의성이 인정되었다. 총 페놀성 성분의 최대값은 증자시간 135.59분, 볶음온도 $143.84^{\circ}C$ 및 볶음시간 43.47분에서 $2847.67\;mg\%$로 예측되었다. 전자공여능의 최대 예측치는 $75.00\%로 증자시간 108.98분, 볶음온도 $135.56^{\circ}C$ 및 볶음시간 48.86분일 때였다. 아질산염 소거능(pH 3.0)은 증자시간 162.80분, 볶음온도 $143.88^{\circ}C$ 및 볶음시간 31.97분일 때 최대값 $87.38\%$로 예측되었다. 둥굴레 추출물의 총 페놀성 성분은 볶음온도>증자시간>볶음시간의 순으로, 전자공여능과 아질산염 소거능은 복음시간>볶음온도>증자시간의 순으로 각각 영향을 크게 받는 것으로 나타났다.

• 한국조리학회지
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• 제23권5호
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• pp.1-11
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• 2017

The objectives of this study were: 1) to examine the contents of chemical composition (chlorogenic acids, caffeine, free acids, and free sugars) and 2) to evaluate the sensory attributes (sourness, bitterness, and sweetness) of brewed coffee as affected by two roasting conditions such as varied in the roasting time with the same roasting temperature (RT) and with same color and yield (CY). Quantitative analysis of chemical components was performed using high-performance liquid chromatography (HPLC) system, and quantitative descriptive analysis (QDA) was conducted to analyze sensory attributes. Based on the results of chemical analysis, chlorogenic acids were significantly different (p<0.05) in the short term roasted samples (RT 240 and CY 240), but there was no significant difference in caffeine contents (p>0.05). Organic acid levels were different between RT and CY coffee samples. RT 240 coffee had the most level in organic acids and the longer the roasting time of coffee, the lesser the level of organic acids in coffee was found. However, there was no significant difference in CY coffee (p>0.05). The results of sensory evaluations show that the degree of roasting changed according to the roasting time despite of the roasting temperature. Long term (RT 80) coffee was relatively bitter while short term (RT 240) coffee was relatively sweeter. Also, there was no significant difference (p>0.05) in the sensory characteristics (bitterness and sweetness) of CY coffee although they were roasted at different temperatures. Therefore, the current study concluded that better understanding of proper roasting time and temperature improves the quality of brewed coffee.

• 동아시아식생활학회지
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• 제16권5호
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• pp.573-577
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• 2006

The rutin content of Fagopyrum tataricum is 100-fold higher than that of Fagopyrum esculentum. For the development of a rutin-containing beverage, a suitable method to extract rutin from buckwheat (Fagopyrum tataricum) with high rutin yield was investigated. A roasting temperature range of $310/240^{\circ}C$ (Ed-confirm that this is indeed a range; otherwise perhaps, 'Roasting temperatures ranging from 310 to $240^{\circ}C$ were considered$\ldots$') was considered to be the best as the basic color reference. Rutin content varied according to the roasting time and heating temperature; i.e., it decreased with increasing roasting time and temperature. (Ed- this sentence is unnecessarily complicated and should be simplified to 'Rutin content decreased with increasing roasting time and heating temperature.') The optimal extraction temperature and processing time were obtained as $80^{\circ}C$ and 10 minutes to maximize the rutin concentration in the extract.

• 한국식품저장유통학회지
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• 제15권3호
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• pp.396-404
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• 2008

반응표면분석법을 이용하여 홍삼 지근의 볶음 온도와 시간에 따른 추출물의 기능성 성분을 모니터링하고 최적 볶음조건을 예측하였다. 그 결과 가용성 고형분, 총 페놀함량 및 항산화성은 볶음 온도와 시간이 증가함에 따라 그 값이 증가하는 경향을 나타내었으며, 산성다당체 함량은 볶음시간보다 볶음온도에 더 크게 영향을 받는 것으로 나타났다. 이로써 홍삼 지근의 기능성 관련 성분을 고려한 최적 볶음조건은 볶음온도 $194.5{\sim}210.9^{\circ}C$와 볶음시간 $13.8{\sim}20.0$분으로 예측되었다.

• 한국식품영양과학회지
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• 제27권4호
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• pp.591-595
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• 1998

한국산치커리 뿌리의 식품학적 가치를 재조명하기 위하여, 묶음온도($120~180^{\circ}C$)와 묶음시간(10~40분) 을 달리하면서 치커리차의 품질에 관련된 갈색화 특성 변화를 검토하였다. 치커리추출물의 수용성 고형분함량은 묶음온도와 시간이 증가함에 따라 낮은 온도에서는 다소 증가하였으나 묶음온도 $160^{\circ}C$ 이상에서는 서서히 감소하였다. 치커리 물추출물의 환원당함량과 아미노태 질소 함량은 묶음온도가 증가하고 묶음시간이 걸어질수록 급격히 감소하는 경향을 나타내었다. 치커리 추출액의 갈색도는 환원당 함량 및 아미노태 질소 함량과 반비례적으로 묶음온도가 증가하고 묶음시간이 길어질수록 증가하는 경향을 나타내였다. 또한, 치커리 분말시료의 기계적 색도로서 L 빛 b값은 볶음온도가 증가하고 볶음시간이 길어짐에 따라 전반적으로 감소하였고 a값과 ${\Delta}E$값은 볶음온도가 증가함에 따라 증가하였다.