• 한국농업기계학회:학술대회논문집
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• 한국농업기계학회 1996년도 International Conference on Agricultural Machinery Engineering Proceedings
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• pp.937-946
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• 1996

A Far Infrared Ray (FIR) dryer was designed , constructed and tested for red pepper , lycium chinese, and mushroom (Cortiellus shiitake ) drying , and the results were compared to the heated air dryer at the same condition. In the FIR dryer, three different panel materials , galvanized, copper and stainless steel, were used and no ceramic coating and those with ceramic coating (three panels) were 58% , 56%, 64%, and 88% , respectively. The drying times of lycium chinese and mushroom were shortened in FIR dryer by 6 hrs and 4 hrs compared to the heated air drying, respectively. while to remarkable difference in the drying times was found in the red pepper drying . The quality of products was better in FIR dryer where more red color value for red pepper and lycium chinese and more brightness for mushroom . The drying performance of a FIR dryer was superior in terms of total cost of 80,800 WON /100kg of lycium chinese , reduced by 25% compared to the heated air drying.

• 한국식생활문화학회지
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• 제30권3호
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• pp.267-283
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• 2015

This study aimed to characterize the use of spices in Korean cookbooks published from the 1400's to 1700's. We conducted a content analysis of seven old cookbooks ("Sangayorok", "Suunjapbang", "Eumsikdimibang"), "Yorok", "Jubangmun", "Somunsaseol", and "Jeungbosallimgyeongje"). We collected a total of 238 food recipes, including spices as ingredients. We analyzed the types of spices used and characteristics of the recipes according to 18 dish groups. As results, a total of 10 spices were used as ingredient: ginger, pepper, Chinese pepper, garlic, sesame, chili, mustard, cinnamon, fennel, and clove. Among 238 food recipes analyzed, ginger was used most often (40.3%), followed by pepper (36.1%), Chinese pepper (30.3%), garlic (17.2%), and so on. In particular, chili was used in 18 different kinds of food recipes, which were "Somunsaseol" and "Jeungbosallimgyeongje" published in 1700s. Spices were used in different dish groups mostly as condiments. Among 18 dish groups, Chimchae was the most frequent dish group (44 recipes), followed by Jjim Seon (31 recipes), Jang Yangnyeom (20 recipes) and rice cake cookie (20 recipes). Pepper or Chinese pepper were the most frequently used spices in all food groups except Chimchae, Hoe, Jang Yangnyeom and rice cake cookie, in which garlic, ginger, sesame and ginger were used most frequently, respectively.

• 한국식품조리과학회지
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• 제11권1호
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• pp.13-19
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• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• 한국식생활문화학회지
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• 제26권4호
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• 한국토양비료학회지
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• 제44권5호
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• pp.762-766
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• 2011

밭작물의 양분효율 증진을 도모코자 몇몇 지역의 대표작물을 중심으로 행해지는 작부유형을 조사하고 이의 작부유형별 양분수지를 분석하였다. 해남, 무안의 경우 마늘,양파 및 월동배추의 동작물과 콩, 참깨 등 시비량이 적은 하작물의 작부가 많았으며, 반면 평창은 배추를 년 간 2기작 재배 또는 봄 감자-가을배추 또는 무 재배가 전형적인 작부로 하작물 위주였다. 고추재배가 중심인 안동과 영양은 고추단작 그리고 고추-콩 또는 참깨가 주요 작부 유형이었으며, 중서부 해안지역인 홍성과 서산은 타 지역에 비해 비교적 작부유형이 다양한 편이였다. 작부유형별 양분수지는 배추를 1년 2기작 재배할 경우 질소 및 인산수지 모두 가장 높게 평가되어 환경적, 경제적 측면을 고려할 때 불리한 작부유형으로 나타났다.

• 농약과학회지
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• 제14권3호
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• pp.255-260
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• 2010

유기농법과 관행농법을 실시하고 있는 배추와 고추 포장에서 두 농법간의 곤충상을 비교 하였다. 유기농 배추밭에서는 총 9개목의 62종의 곤충이 채집되었으며 관행농법 지역에서는 총 6개 목 24종이 채집되었다. 고추밭의 경우도 유기농법 지역에서 곤충들이 많이 채집 되었다. 우점도 지수, 다양도 지수, 종 풍부도와 균등도 모두 유기농법지역이 높은 것으로 나타났다.

• 한국토양비료학회지
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• 제50권1호
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• pp.21-30
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• 2017

The study was performed to determine effective soil depth with crop type. Lysimeters, filled with three types of soils (sandy loam, loam and clay loam), were used. Effective soil depths for 25 cm, 50 cm, 75 cm, and 100 cm were considered for each soil. Six crops were investigated for plant height and yield, and rooting depths: Chinese cabbage, maize, lettuce, potato, red pepper, and soybean. Experiment was conducted at the National Institute of Agricultural Sciences in Suwon from 2012 to 2014. Effective rooting depth including 70% of root ranged from 19 cm to 29 cm for Chinese cabbage, from 24 cm to 38 cm for maize, from 17 cm to 24 cm for lettuce, from 27 cm to 32 cm for soybean, and around 50 cm and 30 cm for potato and red pepper. The maximum depth was 60 cm for soybean, 50 cm for Chinese cabbage, lettuce, and potato, and 75 cm for maize and red pepper. Each crop showed high yield in the treatment with soil depth over maximum rooting depth under all soils.

• 한국식물병리학회지
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• 제14권6호
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• pp.741-743
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• 1998

A bacterial disease of pepper (Capsicum annuum L.) that rooted the stem nodes to black was found in pepper plants which cultivated in plastic house at Chungdo, Kyungpook, Korea in March, 1998. Bacterial isolates derived from the diseased peppers were pathogenic to potato, eggplant and Chinese cabbage but, was not pathogenic to chrysanthemum by artificial inoculation. On the basis of bacteriological characteristics and pathogenicity test on host plants, the causal organism of the node soft rot of pepper is identified as Erwinia carotovora subsp. carotovora and the name of disease is proposed as bacterial node soft rot of pepper.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 한국식품영양과학회지
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• 제26권5호
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• pp.807-813
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• 1997

Various additives(glucono-$\delta$-lactone, glycine, chitosan, Chinese pepper extract+msutard oil, cinnamon oil+ginger oil+mustard oil, Chinese pepper extract), used in the Korean patents singularly or in combination, were tested for extension of shelf-life of kimchi. Addition of glucono-$\delta$-lactone or chitosan was somewhat effective in delaying the fermentation rate, however no such effect was seen by other additives. Chitosan at the concentrations of 0.5, 1.0, and 1.5% was similarily effective in delaying the fermen-tation rate. Mustard oil or cinnamon oil tend to delay the fermentation rate by singular addition at the concern tration of 0.5% or 1%. Soaking of the salted and washed Chinese cabbage in 0.5% chitosan solution resulted in delay of the fermentation rate of kimchi.