Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality characteristics of coffee beverage processed by ultrasound-assisted extraction

초음파 추출이 커피 음료의 품질특성에 미치는 영향

  • Chung, Hun-Sik (Department of Food Science and Technology, Pusan National University) ;
  • Cho, Jeong-Seok (Department of Food Science and Technology, Kyungpook National University) ;
  • Kim, Han-Soo (Department of Food Science and Technology, Pusan National University) ;
  • Kim, Dong-Seob (Department of Food Science and Technology, Pusan National University) ;
  • Lee, Young-Guen (Department of Food Science and Technology, Pusan National University) ;
  • Seong, Jong-Hwan (Department of Food Science and Technology, Pusan National University) ;
  • Moon, Kwang-Deog (Department of Food Science and Technology, Kyungpook National University)
  • Received : 2016.07.12
  • Accepted : 2016.08.29
  • Published : 2016.10.30
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Abstract

The effects of ultrasound-assisted extraction (UAE) on the physicochemical and sensory characteristics of coffee beverage were investigated. Coffee powder (4 g) was soaked into 80 mL distilled water and extracted for 15, 30, 60, 120, 180, 240, or 300 sec at $60^{\circ}C$ in an ultrasonic bath (40 kHz, 300 W). Hot-water extraction (HE) at $80^{\circ}C$ for 300 sec was used as a control. Content of soluble solids in coffee beverage prepared by UAE (60~300 sec) was same or higher than those of HE, however, no significant differences were observed among the four beverages extracted for more than 120 sec. Clarity and browning index of beverage prepared by UAE (15 sec) and by HE were significantly higher and lower, respectively, compared to those of the other. Content of phenolic compounds was lower and higher respectively, in beverage prepared by UAE (15 sec, 30 sec) and UAE (60~300 sec) than by HE. DPPH radical scavenging activity was highest in beverage prepared by UAE (15 sec) and HE. Sensory evaluation showed that color, aroma, taste, and overall acceptability were rated with the best score for beverage prepared by UAE (15 sec) and the worst score for beverage prepared UAE (120~300 sec). Therefore, ultrasound-assisted extraction can be used for improving quality of coffee beverage.

초음파 추출이 커피 음료의 품질특성에 미치는 영향을 조사하기 위하여, 볶은 커피분말을 초음파(40 kHz, 300 W, $60^{\circ}C$, 15~300 sec)나 열수($80^{\circ}C$, 5분) 추출한 후 추출음료의 이화학적 및 관능적 품질 특성을 조사하였다. 가용성 고형분의 추출수율은 초음파 60초 이상 처리구가 열수 추출구와 비교할 시 같거나 높았고, 120초 이상 처리구간에는 차이를 보이지 않았다. 투명도와 갈변도는 열수 추출구가 초음파 15초 처리와는 동등하였으나 다른 초음파 처리구 보다 유의적으로 높고 낮았다. 페놀성 물질 함량은 열수 추출구 보다 초음파 처리구 중 30초 이하 처리구는 유의적으로 낮았으나 60초 이상 처리구는 유의적으로 높았다. DPPH radical scavenging activity는 열수 추출구와 15초 초음파 추출구가 유의적으로 가장 높았으며 초음파 120초 이상 처리구가 가장 낮았다. 관능적 품질 특성인 색, 향, 맛 및 전체적 기호도는 초음파 15초 처리구가 유의적으로 가장 좋게 평가되었으며, 120초 이상의 처리구는 보다 나쁘게 평가되었다. 이로써 커피 추출시 적당한 초음파 사용은 추출음료의 품질을 향상 시킬 수 있는 방법으로 확인되었다.

Keywords

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