• The Korean Journal of Food And Nutrition
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• v.19 no.1
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• pp.53-57
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• 2006

In order to reduce the drying cost and to maintain the natural color of raw red pepper and also to keep the red pepper hygienically, two kinds of Kimchies made of red pepper powder and mashed red pepper were prepared. The difference of quality characteristics between Kimchi made of red pepper powder and mashed red pepper was examined during fermentation at $7^{\circ}C$. Both of two Kimchi showed the same patterns of changes in pH, acidity, total bacteria cell count and total lactic acid bacteria cell count. But Kimchi made of mashed red pepper showed lower sensory scores than red pepper powder in overall acceptability.

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

• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.3
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• pp.357-363
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• 2000

고추장의 품질을 향상시키고 재래식 전통 고추장과 유사한 맛을 지닌 고추장을 만들기 위해 재래식 전통 고추장에서 분리한 B.licheniformis 균주와 공장에서 대량 생산을 위해 개량해온 A. oryzae와, 비교적 호염성이며 알콜 발효 능력이 우수한 S.rouxii를 혼용하여 고추장을 담근 후 180일까지의 각 고추장의 이화학적 특성 변화를 조사한 결과는 다음과 같다. 단도는 모든 구에서 숙성 30일 까지 급격히 증가한 후 180일까지 거의 일정한 수준을 유지하였으며, 곰팡이 단용구에 비해 고초균과 효모 혼용구에서 숙성 기간 동안 높은 적정산도 값을 보였다. 조단백질은 숙성 기간 동안 대조구에서는 숙성 60일까지 약간 증가한 후 숙성 120일까지 급격히 감소하였으며 고초균 혼용구와 효모 첨가구는 숙성 90일 이후 감소한 후 숙성 120일 이후부터는 거의 변화가 없었다. 숙성 90일 이후부터는 B. licheniformis와 효모 혼용구에서 A. oryzae 단용구보다 조단백질 함량이 높았다. 환원당은 세 구간 모두 숙성 60일 경까지는 증가하는 추세를 보였으며, A. oryzae 단용구보다 B.licheniformis 균주와의 혼용구에서 높은 수치를 보여주었다. 비휘발성 유기산은 숙성 기간이 경과하면서 증가하였고 가장 많이 검출된 유기산은 pyroglutamic acid와 citric acid의 순이었다. 따라서 고추장의 숙성 과정 중 이화학적 특성 변화의 측면에서 볼 때 고초균과 효모 혼용구로 제조된 고추장이 구수한 맛의 생성면에서 유용한 담금법인 것으로 사료된다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.9
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• pp.1161-1166
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• 2009

The purpose of the present study was to effect of red pepper seeds powder on antioxidative defense system and oxidative damage in rats fed high fat high cholesterol diet. Rats were divided into five experimental groups which are composed of normal diet group, high fat high cholesterol diet group, high fat high cholesterol diet with 5% red pepper seeds powder supplemented group (SA group), high fat high cholesterol diet with 10% red pepper seeds powder supplemented group (SB group), and high fat.high cholesterol diet with 15% red pepper seeds powder supplemented group (SC group). Supplementation of red seed pepper groups (SA, SB, and SC groups) resulted in increased activities of hepatic glutathione peroxidase and superoxide dismutase. However, there was no significant difference in the activity of hepatic catalase among all experimental groups. Hepatic superoxide radical contents in microsome and mitochondria were significantly reduced in red pepper seeds powder supplemented groups. Hepatic hydrogen peroxide contents in mitochondria were significantly reduced 15% red pepper seeds powder supplemented group. Hepatic carbonyl values in microsome were significantly reduced in 10% and 15% red pepper seeds powder supplemented groups. Thiobarbituric acid reaction substance (TBARS) values in liver and plasma were reduced in red pepper seeds powder supplemented groups. These result suggest that red pepper seeds powder may reduce oxidative damage by the activation of antioxidative defense system in rats high fat.high cholesterol diets.

• Proceedings of the Korean Society of Organic Agriculture Conference
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• 2008.12a
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• pp.87-102
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• 2008

시설재배 토양에 녹비작물 재배와 고추재배, 휴경을 반복하면서, 외부 유기자재 투입을 최소화 하고 2년 동안 토양에 물리, 화학성에 변화를 추적하여 궁극적으로 녹비작물을 이용한 유기고추 시설 무경운 재배기술을 개발 하고자 시험을 수행한 결과 1. 고추 시설재배지 녹비작물 재배가 녹비 수량 및 토양 이화학성에 미치는 영향 시설재배지의 겨울 녹비작물을 1월 30일 파종하여 4월 5일에 조사한 결과 수량은 호밀과 보리녹비가 $518{\sim}677kg/10a$로 완두콩과 헤어리베치 $287{\sim}354kg/10a$에 비하여 건물수량이 현저하게 많았다. 녹비작물의 식물체내 총질소 함량이 완두콩과 헤어리베치, 보리가 호밀에 비하여 많았으며, 보리가 타 작물에 비하여 $P_2O_5$, $K_2O$ 함량이 높았고, 두과작물인 완두콩과 헤어리베치가 화본 과인 호밀과 보리녹비에 비하여 CaO과 MgO 함량이 많았다. 녹비작물의 토양중 무기성분 고정량이 화본과인 호밀과 보리녹비의 총질소량은 10a당 $17{\sim}18kg$, $P_2O_5$, 4.7kg, $K_2O$ $31{\sim}33kg$ 수준으로, 두과 녹비작물인 완두콩과 헤어리베치에 비하여 총질소, $P_2O_5$, 양이온인 $K_2O$ 높았으나, CaO과 MgO 고정량은 큰 차가 없었다. 2. 녹비작물 재배 후작 유기재배 고추의 생육 및 수량 겨울 재배 녹비작물을 트렉터로 로터리 작업하여 토양에 환원한 후 홍고추를 2007년 4월 27일 정식하여 조사한 결과 생육에 유의적인 차이를 보이지 않았으나, 고추 수량은 호밀녹비 재배지가 헤어리베치 재배지에 비하여 증수되는 경향을 보였다. 3. 시설재배지 2차 녹비작물 재배 시 녹비수량 및 토양 이화학성 2007년 12월 18일 2차 녹비작물을 파종 재배하여 생육량을 조사한 결과 건물 수량은 10a당 호밀은 720kg, 보리는 528kg, 헤어리베치는 230kg, 완두콩과 잡초는 217kg 수준이었다. 녹비작물 생체중의 일일 증가량은 호밀과 보리는 100kg/10a/day, 헤어리베치는 10a당 65kg 정도가 하루에 증가되었다. 녹비작물의 총질소 고정량은 화본인 보리와 호밀 녹비작물이 두과작물보다 건물수량이 많아서 2배정도 많았고, 인산은 $2.7{\sim}3.7$배, 가리의 고정량은 $2.2{\sim}2.6$배 정도 많았다. 4. 녹비작물 재배 후작 무경운 고추 유기재배의 생육 및 수량 2차 녹비작물 재배 토양에 무경운으로 풋고추를 2008년 4월 1일 정식하여 재배한 결과 녹비작물 종류에 따른 고추의 생육차는 인정되지 않았으나, 고추 수량은 무처리와 보리예취 이용 처리 및 녹비 생산량이 적은 완두콩 재배지에서 많았다. 5. 녹비작물과 고추 유기재배에 따른 시설토양 이화학성의 경시적 변화 비닐온실내의 토양에 무기화학성의 경시적 변화를 추적하여 본 결과 토양 pH는 녹비작물 재배 시 증가되는 경향을 보였으나, 고추재배 후에는 다시 토양 pH가 감소되었다. 토양에 EC는 녹비작물 재배 후 감소되었으나, 고추재배 후에는 다시 토양 EC농도가 증가되었다. 1차 녹비작물 재배 후에는 토양에 증가되었으나, 고추 재배 후에는 유기물함량이 감소되는 경향을 보였다. 토양에 총질소 함량은 녹비작물 2회 재배와 첫 번째 고추재배에서 감소되는 경향을 보였으나 두 번째 고추재배에서 급격한 증가를 보였다. 인산에 함량은 녹비작물재배와 고추 재배 시 미미하지만 공히 감소되는 경향을 보였다. 토양의 양이온 치환용량과 양이온인 토양 K, Ca, Mg함량은 녹비작물과 고추재배 시 감소되는 경향을 보였고, 고추재배에서는 같은 경향을 보였다.

• Food Science and Preservation
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• v.12 no.6
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• pp.565-571
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• 2005

This study was to develope health promoting and better quality of Kochujang. Three kinds of medicinal plants, Angelica acutiloba (AA), Akebia quinate decaisne (AQ), Caragana chamlagu (CC) were extracted with water. Hanbang Kochujang was prepared by adding water extracts of medicinal hem to the ingredients of Kochujang. Quality characteristics of Hanbang Kochujang were evaluated by its water content, color and sensory evaluation during storage at $5^{\circ}C$: and $20^{\circ}C$ for 90 days. Moisture contents of Hanbang Kochujang before storage were $33\~38\%$ and increased to $48\~51\%$ at the end of storage. Color values(L, a and b) of Hanbang Kochujang were decreased as the progress of storage period at $5^{\circ}C$ and $20^{\circ}C$. Redness (a) values of Hannbang Kochujang with Akebia quinate decaisne (KAQ) and Caragana chamlagu (KCC) were lower than that of control Kochujang (KC) during storage at $20^{\circ}C$(p<0.05). Yellowness(b) values of Hannbang Kochujang with Caragana chamlagu (KCC) was lower than that of control Kochujang (KC) during storage at $5^{\circ}C$(p<0.05). From sensory evaluation, preference was higher in Hanbang Kochujang (KAA, KAQ and KCC) stored at $20^{\circ}C$ than that stored at $5^{\circ}C$ during 60 and 90 days of storage. Sensory evaluation scores of color, sweet taste and overall preference were the highest in Hanbang Kochujang added Caragana chamlagu (KCC) during storage at $5^{\circ}C$ and $20^{\circ}C$ for 90 days (p<0.05).

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.256-263
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• 2001

Physicochemical characteristics of kochujang prepared with meju, koji and mixture of meju and koji were analyzed during fermentation in order to improve quality of traditional sikhe kochujang. Amino nitrogen content, an index of kochujang quality, was remarkably higher in kochujang prepared with p-2 koji, p-1 koji, mixture of p-2 koji and meju. Titratible acidity of kochujang slightly increased and pH of kochujang increased until 40 days of fermentation and then decreased there after. Citric acid was found as a major organic acid followed in decreasing order by malic, oxalic, succinic, acetic and lactic acids. As a free sugar, maltose, glucose and fructose were detected. Free sugar content was higher in kochujang prepared with p-1 koji than the others. The major free amino acids were aspartic acid, glutamic acid, alanine, phenylalanine and arginine, and total free amino acid content was higher in kochujang prepared with koji, and mixture of meju and koji than the one with traditional meju only. In sensory evaluation, all tested groups did not show a significant difference. This result indicates that addition of koji to sikhe kochujang influences on taste components like free sugars and free amino acids, but decisively not on the sensory properties.

• Journal of the Korean association of regional geographers
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• v.11 no.2
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• pp.233-246
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• 2005

This paper aims to explore the innovation milieu of red-pepper agro-industry in Bonghwa County, in the northern part of Gyeongbuk Province, and suggest policy recommendations for bringing up local agro-industry from a cluster perspective. It turns out that the capabilities of Bonghwa red-pepper agro-industry to innovate are remarkably weak let alone soft infrastructures such as learning networks between innovation agents and social capital. In this sense Bonghwa red-pepper agro-industry can be viewed as an agricultural area simply specialized in production sector rather than a kind of agro-industry cluster. For moving up Bonghwa red pepper industry into an innovative cluster, the paper suggests that the policy makers need to focus on cultivating local learning communities, building a region-wide incorporated brand, promoting the local agricultural technology centre as a network hub of cluster and fostering the functional links between universities and local innovation agents, covering farmers, agricultural organizations, agro-food producers and the local government.

• Korean journal of applied entomology
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• v.49 no.1
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• pp.23-29
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• 2010

The environmental risks of cucumber mosaic virus resistant transgenic chili peppers with the CMVP0-CP gene on non-target organisms in the agroecosystem environments was evaluated during the periods of the chili pepper growing season (June 19, July 30, August 31) in 2007. Arthropods assemblages leaves and flowers of chili peppers were quantitatively collected by using an insect vacuum collector to compare the arthropod community structures between non-transgenic chili peppers (nTR, P 915) and mosaic virus resistant transgenic chili peppers (TR, CMV-cp, line 7). There was no statistical difference in the arthropod community structure between the two types of crops, nTR and TR, at the same season, although the species richness and Shannon's index were somewhat different among seasons; indicating no effects of genetically modified peppers on the arthropod community. However, further studies were required to conclude more concretely for the potential environmental risk of the transgenic chili pepper of CMV-cp.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1158-1165
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• 1997

This study was designed to investigate the changes in microflora and enzyme activities of traditional kochujang during aging, which was prepared with a meju fermented for various periods of time. The number of bacteria was highest in all samples after 30 days of fermentation at $20^{\circ}C$, while that of mold in kochujang prepared with a 40-day- or 60-day-fermented meju was highest at 15th day of aging when yeast appeared. The activities of carbohydrases and proteases were highest in kochujang prepared with a 40-day-fermented meju followed by a 60-day-fermented meju. These results suggest that kochujang prepared with a meju aged for 40 days had the highest quality in terms of physicochemical, microbiological and enzyme activities of kochujang during fermentation.