커피 은피(Silverskin)를 활용한 감자 반응향 제조의 최적화

Abstract

Coffee, the leading beverage consumed all over the world, has a large amount of by-products as much as its consumption. By-products generated during coffee processing include skin, pulp, parchment and pectin during dry processing, silverskin during green bean roasting process, and coffee foil through coffee extraction. Among many by-products, silverskin accounts for about 4.2% of the weight of the coffee beans. Although it is discarded in large amounts, dietary fiber accounts for 50 ~ 60% of dry basis of the components, and silverskin, which shows antioxidant property due to high phenolic compound content, is mainly studied as a cosmetic additive or a functional food additive. In this study, the preparation of potato flavor was optimized by using silverskin hot water extract to study the application of silverskin to reaction flavor. Reaction flavor refers to the flavor produced through heating by using various food ingredients present in food as precursors. The new flavor is produced through Maillard reaction and Strecker degradation between amino acids and reducing sugars. Silverskin extracts, DL-alanine, thiamine-HCl, and DL-methionine were used as reaction precursors, and the optimum reaction condition was determined through response surface methodology with the content ratio of each amino acid as an independent variable. The hot water extract was reacted for 90 min at 100℃ to prepare potato flavor, and the reaction solution prepared through the experiment was analyzed by dynamic headspace analysis with GC-MS. Among the components of GC-MS, the contents of key compounds affecting potato flavor were confirmed. As a result, the optimum contents of ingredients of the best potato reaction flavor were 2% DL-alanine, 1% thiamine-HCl, and 4% DL-methionine. These results confirm that coffee silverskin is very valuable to produce potato flavor.