• Korean Journal of Food Science and Technology
• /
• v.22 no.7
• /
• pp.817-823
• /
• 1990

The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.

• Food Science and Preservation
• /
• v.11 no.2
• /
• pp.142-147
• /
• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.

• Culinary science and hospitality research
• /
• v.21 no.6
• /
• pp.195-205
• /
• 2015

This study was conducted to investigate the chemical characteristics of different treatments of Gochujang during fermentation at $28^{\circ}C$ C for 100 days, in an effort to improve its taste and organoleptic quality. All treatments of Gochujang saw no effects on total viable bacterial numbers, which kept constant level, during fermentation (2.7~3.22 log CFU/g). Yeast numbers did not change for all treatments in the 100 days of fermentation, but then decreased thereafter, yeast numbers increased during fermentation, showing a level of 0.45~0.42 mg% in the Gochujang with red chilli seed powder on the 100th day of fermentation. DPPH radical scavenging in the early stage of fermentation revealeda tendency to increase in conjunction with an increase in the amount of red chilli seed powder added. Sensory examinations, including taste and preference, of the manufactured Gochujang suggest that the optimal fermentation product results from the condition of 20% added red chilli seed powder.

• Korean Journal of Food Science and Technology
• /
• v.31 no.6
• /
• pp.1679-1682
• /
• 1999

This study was carried out to investigate the effect of hot taste of red pepper seed (RPS) extracts in terms of mixing ratio with red pepper powder (RPP) extracts. As the mixing ratio of RPP extracts to RPS extracts increased, the solid yield, viscosity, turbidity and Hunter a and b values were increased but the L values was decreased. The time-intensity curve from sensory evaluation showed that the hot taste of RPP extracts reached maximum point in short time and decreased fastly while that of RPS slowly developed and maintained the intensity with a little decrease in the tested time. The mixing ratio of RPP and RPS responded the properties of their individual hot taste.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1058-1063
• /
• 1998

As a series of study on the hygienization and long-term storage of dried red pepper and red pepper powder using gamma irradiation, water activity and fatty acid composition were monitored for stored samples. In proximate composition of dried pepper, moisture contents were 21.75 % in pericarp and 9.30% in seed, and crude fats were 7.20% (fresh wt.) in pericap and 22.50% in seed, respectively. Proximate components were stable against irradiation up to 10 kGy. Moisture contents and water activity of packaged samples in PE (0.1mm)/polycloth (whole pepper) and in nylon $15\;{\mu}m/PE\;100\;{\mu}m$ (pepper powder) were not remarkably changed during storage for 9 months under room temperature $(3{\sim}30^{\circ}C,\;RH\;50{\circ}95%,\;whole\;pepper,\;powder)$ and low temperature $(5{\sim}10^{\circ}C,\;pepper\;powder)$, respectively. Fatty acids of dried red pepper were mainly composed of linoleic acid, oleic acid, palmitic acid and linolenic acid. Particularly higher composition of unsaturated fatty acids were observed in seed $(84{\sim}85%)$ than in pericarp $(73{\sim}76%)$, and which showed negligible changes during post irradiation period for 6 months.

• Korean Journal of Poultry Science
• /
• v.15 no.4
• /
• pp.281-286
• /
• 1988

This experiment was conducted to determine the optimum level of Red Pepper (including seeds) for laying-hen'diet in summer. A total 240 birds of 37 week-old Manina Brown Hen was alloted to 4 treatments, 3 replications per treatment, according to complecately randomized design to find out the effects of adding levels (0, 0.03, 0.05, 0.08%) of Red Pepper on laying Performance and e99 Quality of experimental birds for 10 weeks. The results obtained from this study were summaried as follows : 1) I班 shell thickness was different significantly among treatments, (P＜0.05). Especially, Ta was highest one. 2) Egg shell breaking strength was highly significant difference between C and $T_1$, $T_2$, $T_3$ (p＜0.01). 3) Yolk color of $T_1$, $T_2$, $T_3$ was higher than C (p＜0.01), but there was no significant difference between treatments. 4) Egg Production was slightly higher with adding Red Pepper, but the differences were no significant. 5) No significant differences were found in average egg weight among treatments.

• Journal of the Korean Applied Science and Technology
• /
• v.16 no.2
• /
• pp.155-161
• /
• 1999

Red pepper powder (Capsicum annum L.) is an important seasoning as a kimchi ingredient in korea and most korean consumer tend to eat the korean red pepper powder as the better than other oriental country such as China. Near infrared reflectance spectroscopy (NIRS) was applied for discrimination according to geographical origin (Korea, China) of red pepper powder. The objective of this study is to determine if NIR technique could be used to discriminate between the korean red pepper powder and non-korean red pepper powder according to seed content and maxing ratio in red pepper powder by using the new method. Rapid, precise and nondestructive analysis method for determination of the geographical origin of red pepper powder by near infrared spectroscopy and chemometrics were performed. It has been observed discriminant analysis with PLS is adequate to determinate the geographical origin of red pepper powder. It tend to difficult the discrimination of geographical origin according to increase the seed content of red pepper powder. The accuracy of discrimination in mixed red pepper powder was range from 95.2% to 100%.