• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.814-818
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• 2001

This study was carried out to investigate changes in salinity, pH, ascorbic acid, chlorophyll and its derivatives of the different gochu-jangachi (unripe hot pepper preserved in soybean paste and soy sauce). As the fermentation proceeded, the salinity of these samples stored at 15$^{\circ}C$ was higher than that stored at 5$^{\circ}C$. The pH of samples was slowly lowered and little different during the fermentation at 5$^{\circ}C$. In the during fermentation at 15$^{\circ}C$, the pH of gochu-jangachi with soybean paste was maintained over 5 until 60 days and that of gochu-jangachi with soy sauce was dropped under 5 after 32 days, after that the value was slowly decreased. As fermentation time passed, the content of ascorbic acid in gochu-jangachi was decreased rapidly at 15$^{\circ}C$ than at 5$^{\circ}C$ and that was disappeared after 16 days (soybean paste) and 20 days (soy sauce). In both samples, the degradation of chlorophyll a was faster than chlorophyll b, especially at 15$^{\circ}C$. The degradation of chlorophylls or production of pheophytin and pheophorbide were closely related to the ascorbic acid content during fermentation.

• The Journal of the Korea Contents Association
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• v.14 no.12
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• pp.1021-1036
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• 2014

In this article, another literatures that original Korean own red pepper (Gochu) was cultivated from ancient years and there were many other varieties of Gocho in Korea were shown. The first book where Gochu was appeared as written in Hangul (Korean own character invented by King Sejong in 1433) was Hunmongjahoe (訓蒙字會) written by Choi Sejin in 1527. However, many books where cho(椒) indicating Korean red pepper (Gochu) was described before Hunmongjahoe. This is consistent with Hongjaejonso(弘齋全書, 1799). King Jungjo asked Kim Dalsun about the type of Cho(椒) in Hongjaejonso, Kim Dalsun answered to King Jungjo that there are many types of Cho such as Chokcho(蜀椒), Jincho(秦椒), Dancho(丹椒), Daecho(大椒) and Hocho(胡椒). When common characteristics in Chokcho, Jincho, Dancho, Daecho and Hocho in Hongjaejonso were studied, it was found that these Chos had one word in common "Gocho(고쵸)" in the Korean translation. Also several Chos such as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) were characterized as Gocho in ancient books. In conclusion there were several Chos such as Chokcho, Jincho, Dancho, Daecho, Hocho, Buncho, Nammancho, Mancho, etc indicating the various types of Cho, and these were all written as Gocho(고쵸) in the Korean character. An original Korean Gocho should be cultivated in Korean peninsula. Several different types of Cho were imported during the course of trade with foreign countries, and these foreign Chos called as Buncho(蕃椒), Nammancho(南蠻椒), Mancho(蔓椒) by discriminating original Korean Gocho(고쵸). The original name of Gochu(고추) is Gocho. Later the Chinese character for Gocho(苦椒) invented in response to the Korean character of "Gocho(고쵸)" by necessity.

• Korean Journal of Agricultural Science
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• v.11 no.1
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• pp.77-84
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• 1984

This experiment was carried out to determine the effects of night temperature and amount of fertilization on growth and photosynthesis of red pepper plants for providing some basic imformation needed in improving the productivity of red pepper. 1. Plant height, stem length, number of flower buds, dry weight of plants and photosynthetic rate were higher in King Gun Gochu than in Dohusa, but number of leaves, number of internodes and leaf area we re higher in Dohusa compared to King Gun Gochu. 2. Plant height, number of leaves, number of flower buds, dry weight of plants, leaf area and photosynthetic rate were significantly increased by 50% increased fertilization compared to normal fertilization. 3. High night temperature($25^{\circ}C$) treatment increased plant height, stem length, number of leaves, number of internodes, number of flower buds, dry weight of plants and leaf area. 4. RGR and LAR were increased by 50% increased fertilization and high night temperature but NAR was decreased by high flower buds 5. Photosynthetic rate of King Gun Gochu was increased by 50% increased fertilization and high light intensity. 6. Number of flower buds was increased at King Gun Gochu by 50% increased fertilization and high night temperature ($25^{\circ}C$).

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.8
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• pp.1173-1180
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• 2016

Though traditional seasonings are widely used in many dishes, however, no attention has been paid to the investigation of their effects on quality characteristics of food products. The present investigation was undertaken to study the effects of incorporating several traditional seasonings including doenjang (fermented soybean paste), gochu-jang (red pepper paste), fresh medium-hot, and hot peppers, and fresh garlic on the lipid oxidation, cholesterol content and sensory characteristics of fermented sausages. Six fermented sausage treatments (5 with 1% (w/w) each test seasoning and 1 without added test seasoning (control) were prepared. The addition of seasonings generally had beneficial effects on the improvement of fermented sausage's quality however the effects differed depending on the each type of seasonings added. Significant lower pH values were found in all fermented sausages made with the seasonings while, lower levels of lipid oxidation were found in the treatments with hot peppers and garlic as compared with the control (p<0.05). The treatment with seasonings did not cause color or texture defects in the products whereas the sausages made with gochu-jang had significantly higher Commission International de $l^{\prime}Eclairagea^{\ast}$ (redness) value in comparison with the control. Noticeably, incorporating doenjang, medium-hot peppers, hot peppers and garlic resulted in reduction of 26.50, 32.54, 47.04, and 48.54 mg cholesterol/100 g samples, respectively (p<0.05). Higher scores for the sensory traits such as aroma, taste, color and acceptability were also given for the sausages made with seasonings. The current work demonstrates that the test seasonings represent potentially natural ingredients to be used for producing healthier fermented sausages.

• Nutrition Research and Practice
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• v.7 no.2
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• pp.96-102
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• 2013

Obesity, an intractable metabolic disease, currently has no medical treatment without side effects, so studies have been actively carried out to find natural compounds that have anti-obesity activity with minimum side effects. In this study, the anti-obesity effects of water extracts of seven Capsicum annuum L. varieties being Putgochu (Pca), Oyee gochu (Oca), Kwari putgochu (Kca), Green pepper (Gca), Yellow paprika (Yca), Red paprika (Rca) and Cheongyang gochu (Cca), were examined through the evaluation of lipoprotein lipase (LPL) mRNA expression level in 3T3-L1 cells (mouse pre-adipocytes). After capsaicin elimination by chloroform defatting, freeze-dried powder of Cca was treated to 3T3-L1 cells and anti-obesity effects were examined by determining the LPL mRNA level using the RT-PCR method. Of the primary fractions, only proven fractions underwent secondary and tertiary refractionating to determine anti-obesity effects. From seven different Capsicum annuum L., there was a significant decrease of the LPL mRNA expression level of 50.9% in Cca treatment compared to the control group. A significant decrease of the LPL mRNA expression level was shown in primary fractions (Fr) 5 (36.2% decrease) and 6 (30.5% decrease) of the Cca water extracts. Due to the impurities checked by UPLC chromatography, Fr 5 and 6 were refractionated to determine the LPL mRNA expression level. Treatment of Fr 6-6 (35.8% decrease) and Fr 5-6 (35.3% decrease) showed a significant decrease in the LPL mRNA expression level. When analyzed using UPLC, major compounds of Fr 6-6 and Fr 5-6 were very similar. Subsequently, we refractionated Fr 6-6 and Fr 5-6 to isolate the major peak for structure elucidation. Treatment of Fr 5-6-1 (26.6% decrease) and Fr 6-6-1 (29.7% decrease) showed a significant decrease in the LPL mRNA expression level. Consequently, the fractions may have a possibility to ameliorate obesity through the decrease of the LPL mRNA expression level.

• Journal of Life Science
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• v.25 no.11
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• pp.1319-1323
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• 2015

Aquaculture continues to be an ever-growing sector. However, high-density farming increases disease outbreaks due to deteriorating water quality and internal stress. To prevent disease, the most common method chemotherapy is using antibiotic administration. In this study, probiotic bacteria were isolated from Korean traditional foods, such a Gochu pickle and cutlassfish salted seafood. Various bacteria were isolated, and their 16S rDNA sequences were analyzed. The antimicrobial activities of four isolates from Gochu pickle and seven isolates from cutlassfish salted seafood were assayed, in addition to the antibacterial activity of culture pellet and supernatant. The antibacterial activity of the pellet was higher than that of the supernatant. Isolate JKM-2 showed the highest antibacterial activity against Streptococcus iniae (43 mm), S. parauberis (40 mm), S. mutans (35 mm), and Vibrio vuinificus (26.5 mm). The sequences of the isolated strains were compared with those of Bacillus subtilis (97.71%), B. tequilensis (97.71%), Brevibacterium halotolerans (97.71%), B. subtilis (97.63%), B. subtilis (97.63%), B. mojavensis (97.54%), B. vallismortis (97.46%), B. nanillea (97.45%), B. methylotrophicus (97.37%), and B. ssiamensis (97.37%). Future through analysis and new strains confirmed the bacterial cell material investigation of JKM-3, and to ensure sufficient stability, it is desired to verify the utility value as a substitute material for antibiotics by application to the form of the industry.

• Korean journal of applied entomology
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• v.22 no.1 s.54
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• pp.15-20
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• 1983

Effects of the root-knot nematode, Meloidogyne hapla, on the growth and yields of hot-pepper (var.: Cheongyong gochu) and tomato$(var.:\;Bogsu\;\#)$ were studied with inoculating 500, 2,500, 5,000, 7,500, 10,000 and 20,000 nematodes per plant in pots. Results were analyzed with comparing weight of fruits harvested throughout the season from both hot-pepper and tomato, and with mineral contents in dried stoots and roots of pepper plant 20 weeks after the inoculation. No significant difference was found on the plant growth at all levels of inoculation until the 8th week after the inoculation. However, the plant growth was significantly depressed from the 12th week in the pots inoculated with over 10,000 nematodes, and the yields were reduced by $16\%$ in hot-pepper and $14\%$ in tomato respectively when 10,000 nematodes were inoculated.

• The Journal of the Korea Contents Association
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• v.16 no.8
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• pp.160-168
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• 2016

The classification and evaluation of cooking that is being published on the internet are presented without scientific criteria based on individual subjective factors. In this paper, we objectified the degree of cooking difficulty based on the information entropy. And we measured the similarity by calculating the common entropy between recipes and constructed a social network based on the recipe similarity. As a result of measuring the cooking difficulty, 'Dongtae Haemul-jjim' (Korean) and 'Vegetarian Lasagna' (Italy) are the most difficult recipes and 'Gochu-jang' (Korean) and 'Tofu steak' (Italy) are the easiest recipes. Through the recipe network, the similarity between Korean and Asian cooking is higher than Western cuisine. We showed a similar recipe to a particular cooking, the group of similar recipes, and reasonable schedule when preparing the menu from the viewpoint of ease of cooking.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.12-18
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• 2012

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.