• Korean journal of applied entomology
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• v.28 no.2
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• pp.88-92
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• 1989

The Oriental tobacco budworm, Heliothis assulta (Guenee), larvae usually feed on the hot-pepper fruits and young tobacco leaves or buds in Korea. This experiment was conducted t(} compare their attraction to their host plants including fruits of the sweet-pepper and solanum uk kwang, besides the other two mentioned above. First instar larvae were most attracted to the hot-pepper fruits. Flowers or leaves of the hot pepper plants were not attractive either. When the hot-pepper fruits were compared for attractancy, based on developmental stages, relatively mature fruits, just before ripening, were the most attractive. Their extract with or without 10% ethanol also gave similar result to 1st instar larvae or 2~4 instar larvae, suggesting a possibility that there is an attractant(s) in the hot-pepper fruits.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.97-104
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• 2004

Effects of sub-materials such as, ethanol, mustard, and chitosan, on enzymatic, microbial and physicochemical characteristics of kochujang were investigated during fermentation. Activity of ${\alpha}$-amylase was low in chitosan-added kochujang, whereas those of ${\beta}$-amylase and pretense did not show any remarkable difference. Viable cells of yeast and bacteria decreased in sub-material-added kochujang during fermentation, with yeast counts decreasing more rapidly in ethanol- and mustard-added kochujang than that with chitosan. Consistency of kochujang decreased during fermentation, with the highest consistency observed in ethanol-added kochujang. Oxidation-reduction potential was low in chitosan-added kochujang. Water activity of all kochujang groups decreased during fermentation with the lowest in ethanol-added kochujang. Hunter L-, a-, and b-values of chitosan-added kochujang were higher than other groups, whereas increase in total color difference of low-salt without sub-material group was lowest pH of kochujang was the highest in ethanol-added kochujang, whereas titratable acidity increased remarkably in chitosan-added group. Total sugar and reducing sugar contents of kochujang were high in ethanol-and mustard-added groups, whereas ethanol production decreased remarkably in mustard-added kochujang. Amino nitrogen content was highest in low-salt without sub-material kochujang during late aging period. Ammonia nitrogen content was lower in mustard-added kochujang. After 12 weeks of fermentation, ethanol-added kochujang was more acceptable than mustard-and chitosan-added groups in taste, color, and overall acceptabilities.

• Korean Journal of Food Science and Technology
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• v.29 no.5
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• pp.907-912
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• 1997

Physicochemical characteristics of kochujang prepared with various raw materials, were investigated during 90 days of fermentation to obtain information for the industrial production of traditional kochujang. Reducing sugar contents of kochujang increased until 60 days but slightly decreased thereafter, showing highest value for malt added group. Ethanol contents increased after 45 days and were highest in Chinese matrimony vine group, followed by purple sweet potato and malt added groups. Amino nitrogen contents increased until the 45 to 60 days of fermentation, but ammonia nitrogen contents did not change significantly during fermentation. Amino and ammonia nitrogen contents were higher in soy sauce and Chinese matrimony vine added groups. Water activities decreased slightly during fermentation and purple sweet potato added group was lowest among the groups. Consistency of kochujang decreased until the middle of the aging but after that it increased. Consistency of purple sweet potato and Chinese matrimony vine added groups were remarkably higher than that of the others. The color values tended to decrease slightly during fermentation. Purple sweet potato kochujang was low in the lightness, redness and yellowness. Results of sensory evaluation showed garlic and malt added kochujang were more acceptable than purple sweet potato added kochujang due to more desirable taste and color.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.372-377
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• 2016

The quality characteristics of chicken thigh frankfurters prepared with various concentrations of red pepper seed powder (0, 0.5, 1.0, and 1.5%) were examined. With increasing levels of red pepper seed powder, moisture and ash contents of samples increased but protein contents significantly decreased (p<0.05). Moreover, the lightness of uncooked and cooked samples decreased with increasing concentrations of red pepper seed powder. Redness and yellowness values of uncooked and cooked samples containing 1.0% and 1.5% red pepper seed powder were significantly higher than those of control samples and samples containing 0.5% red pepper seed powder (p<0.05). The cooking yield and viscosity of the samples increased with increasing red pepper seed powder content. In conclusion, chicken thigh frankfurters containing 1.5% red pepper seed powder had better physicochemical properties than the other samples tested. Therefore, 1.5% red pepper seed powder is suitable additive for chicken thigh products.

• Korean Journal of Food Science and Technology
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• v.32 no.4
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• pp.851-859
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• 2000

In the present study, changes in physicochemical and sensory properties, and microflora and enzyme activities, by addition of pumpkin (1, 2 and 5% pumpkin on the weight basis), of Sunchang sikhe kochujang, the most famous traditional kochujang, were investigated. Moisture content appeared to be reduced during fermentation, possibly due to exposure to the sun. Patterns of pH changes were rather complicated. pH of control kochujang was gradually reduced from the begining of fermentation up to 60 days of fermentation. Thereafter, it tended to be increased but again reduced after 90 days of fermentation. On the other hand, titratable acidity increased with fermentation reaching at the highest level at 90 day of fermentation and then slowly decreased. The addition of pumpkin induced a reduction in pH and an increase in titratable acidity, but this was due to organic acid contained in pumpkin itself. Contents of reducing sugar and amino nitrogen were increased by the addition of pumpkin in relation to the level of addition. Ethanol content was highly increased by the addition of pumpkin. Bacterial and yeast count, and activities of amylase and protease were not affected by the addition of pumpkin. Sensory evaluation test revealed that the addition of pumpkin improved sweet and savory taste, but color turned to be undesirable. However, none of tested parameters except color showed statistical significance.

• Applied Biological Chemistry
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• v.19 no.1
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• pp.57-61
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• 1976

The effect of administration of red pepper Capsicum annuuml on the growth rate and resting metabolic rate in male chickens was investigated while varying the dose of red pepper. Growth of the chickens fed the rations containing small amount of red pepper(0.1% or 0.5%) was significantly enhanced. In the chickens given the ration containing 1% of red pepper, which showed the result similar to that of control chickens fed the ration without red pepper, retarded growth was seen as compared with the growth of the chickens fed the rations containing small amount of red pepper. Chickens administered the rations containing large amount of red pepper (5%, 10%, 60%) showed significantly retarded growth as compared with the growth of control chickens. There was no effect on the resting metabolic rate of chickens when administered varying amount of red pepper. The oxygen of resting chickens was varied $9.0-10.5ml/kg^{0.75}/min$ and rectal temperature was varied within the normal range ($41-42^{\circ}C$).

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.880-888
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• 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2004.10a
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• pp.421-425
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• 2004

최근 여러 연구보고에 의하면 capsaicin은 항암, 진통 효과 등을 갖고 있는 것으로 알려져 있으며, 음식에 독특한 색, 맛, 향기를 제공하고 강한 항산화 작용으로 유지의 산패를 억제하는 역할을 하고 있다. 따라서 본 연구는 capsaicin을 고추씨기름을 이용하여 축산식품 조리 시에 첨가될 것을 기대하여 그 함량을 조사하였다. 연구의 결과 농협, (주)오뚜기, (주)사임당의 고추씨 기름이 수안보에서 구입한 고추씨기름보다 capsaicin의 함량이 적은 것으로 나타났다. 농협, (주)오뚜기, (주)사임당의 고추씨기름은 정제와 탈취공정을 거치면서 capsaicin의 함량이 줄어든 것으로 사료되어 정제와 탈취공정 시에 capsaicin의 함량이 줄어들지 않게 하는 방안의 모색이 필요하다.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 2017.04a
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• pp.10-10
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• 2017

우리나라 고추 재배는 ha당 총 노동투하시간 2,436 hr 중 수확작업시간은 954 hr으로 총 노동투하시간의 39.2%를 점유하고 있어 수확작업의 생력화를 위해 고추수확작업의 기계화가 절실히 필요하다. 고추 수확의 기계화를 위해 국내 T사에서 자주식 고추 수확기를 개발 중에 있다. 현재 고추를 기계로 채취하게 되면 많은 양의 줄기달린 고추가 유입되므로 수확 후 분리하는 작업에 있어 많은 인력과 시간이 소요되는 실정이다. 따라서 본 연구에서는 드럼 회전 타입의 2차 탈실부 요인시험 장치를 제작하여 드럼의 회전속도, 드럼과 급치 사이 간격에 대해 요인시험을 수행함으로써 자주식 고추수확기 2차 탈실부의 적정 작업조건을 파악함에 목적을 두었다. 탈실부 요인시험 장치는 급치가 부착된 3개의 드럼 형태의 탈실부와 이송벨트로 구성된다. 공시재료인 고추는 광주광역시 남구 승촌동 소재의 개인농가에서 Plastic 온실로 재배된 '천상' 품종을 사용하였다. 본 요인시험은 드럼의 회전속도(40, 70, 100, 130 rpm)와 드럼과 급치 사이 간격(2, 5, 10 mm)으로 요인을 설정하여 시험을 수행하였다. 시험은 각 요인 당 3반복으로 실시하였으며, 투입되는 시료는 줄기달린 고추를 3가지의 형태로 구분하여 제작하였다. 각 요인에 따라 고추의 탈실률, 손상률에 대해 통계프로그램인 SAS를 이용하여 분석하였다. 드럼의 회전속도에 따른 요인시험결과, 손상 대비 탈실률로 비교했을 때 회전속도 40 rpm에서 탈실률 47.69%, 손상률 8.33%로 성능이 가장 낮았으며, 회전속도 70 rpm에서 탈실률 63.89%, 손상률 12.96%로 성능이 가장 높았다. 드럼과 급치 사이의 간격에 따른 요인시험결과, 간격이 클수록 탈실률 및 손상률이 줄어드는 경향을 보였으며, 5 mm일 때 성능이 가장 높았다. 반복이 있는 이원배치법을 이용하여 분석한 결과, 고추 탈실률과 손상률은 드럼의 회전속도와 드럼과 급치 사이 간격 모두에서 유의차가 발생한다고 나타났다. 요인시험 결과를 종합적으로 고려해 보았을 때, 드럼 회전속도 70 rpm, 드럼과 급치 사이 간격 5 mm에서 가장 높은 성능을 보였다. 고추 탈실률이 낮고, 손상률이 높아 탈실장치로서의 기능에 어려움이 있을 것으로 보이므로 추후 급치 타입의 변경 등 탈실장치의 보완 및 개선이 필요할 것으로 판단된다.

• Journal of Life Science
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• v.18 no.8
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• pp.1140-1146
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• 2008

In order to improve the functional properties of kochujang, garic porridge was added to traditional kochujang during manufacturing. Changes in physiochemical properties of kochujang by garic porridge addition were then investigated. No big differences in general chemical compositions was observed between three kinds of kochujangs tested in this study, general kochujang purchased from a market (GK), kochujang added with raw garlic (RGK) and kochujang added with garlic porridge (GPK). However, GPK showed higher level of antioxidant and anticancer activities than those of others. The methanolic extract of GPK showed 66.38% of DPPH radical scavenging activity, while the extracts of GK and RGK exhibited 38.44% and 50.97%, respectively. Also, the effects of three different extracts of kochujangs on cell proliferation of stomach cancer cell (MKN 45), colon cancer cell (HCT116), and lung cancer cell (NCI-H460) were investigated using MTT assay. All of three extracts exhibited the highest anti-proliferative activity against stomach cancer cell, even though the proliferation of colon cancer cell and lung cancer cell were also inhibited. Among them, the extract of GPK showed the highest anti-proliferative activity (62.35%) against stomach cancer cell. From the results obtained in the present study, we concluded that the antioxidant and anticancer activity of GPK mainly originated from garlic because GPK was consisted of 23% garlic (w/w) compared to 10% (w/w) of RGK.