• 한국조리학회지
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• 제24권3호
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• pp.15-24
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• 2018

This study produced instant Gochujang(red pepper paste) with enhanced convenience by increasing nutritional value and palatability, and by reducing production period, adding in the red pepper seed in the red pepper paste production in order to increase the use of the red pepper seed that is not used often as a food ingredient even though its nutrition value when producing red pepper paste was proven. Moisture content, pH, L-value, a-value, b-value, sugar contents, and salinity of instant Gochujang tended to increase as the amount of red pepper seed increased, while viscosity manifested the opposite trend. Sensory evaluations were conducted on instant Gochujang to assess differences in characteristics, which demonstrated that as the amount of red pepper seeds powder increased, the intensity of redness for the red pepper paste's external appearance, luster, spicy flavor and taste, and savory taste were evaluated strong. Meanwhile, fermentation value, which is red pepper paste's foremost weakness was evaluated as weak. Moreover, there was no difference in the size of the grain when compared to the contrast group consisting of regular red pepper paste. The results of preference test demonstrated that the RG3 with 30% of red pepper seed is optimal in terms of the external appearance, taste, texture and overall preference.

• 한국조리학회지
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• 제23권4호
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• pp.1-9
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• 2017

Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.

• 생명과학회지
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• 제29권4호
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• pp.428-435
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• 2019

알래스카 산 대구(Gadus chalcogrammus)는 대구과(family Gadidae)의 해산어종이다. 알래스카 명란 원료, 고추장 명란, 발효 명란을 증류수와 에탄올로 추출하여 2, 2- diphenyl - 1- picrylhydroazyl (DPPH), 하이드록시 라디칼(OH), 산화질소(NO)의 항산화 소거능을 평가하였다. 철 이온 환원력(FRAP)을 조사하였다. ABTS+ 소거능은 Brand-Williams 등의 방법에 따랐다. 고추장 명란의 증류수 추출물의 DPPH 소거능은 1.0 mg/ml 농도에서 71.9%였으며 에탄올 추출물에서 소거능은 73.7%였다. 발효 명란의 증류수 추출물의 DPPH 소거능은 1.0 mg/ml 농도에서 78.0%였고 에탄올 추출물에서 소거능은 78.4%였다. 명란 원료의 증류수 추출물과 에탄올 추출물의 DPPH에 대한 최소 저해 농도 값($IC_{50}$)은 각각 11.65 ug/ml과 11.47 ug/ml이었다. 명란 원료, 고추장 명란, 발효 명란의 에탄올 추출물의 OH 소거능은 1.0 mg/ml 농도에서 70.9%, 79.0, and 80.6%였다. 명란 원료의 증류수 추출물과 에탄올 추출물의 NO의 최소 저해 농도 값은 11.45 ug/ml과 11.41 ug/ml였다. 본 연구 결과, 고추장 명란과 발효명란은 원료 명란 보다 높은 DPPH, OH, NO 소거능을 나타내었다. 고추장 명란과 발효 명란은 자연 라디칼 소거능이 있어 식품으로써 항산화 보충제가 될 수 있을 것이다.

• 한국지역사회생활과학회지
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• 제16권1호
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• pp.89-103
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• 2005

Recently the rural Korea has been remarkedly changed of family and social value in accordance with the development of industry. The lower economic class made by social economic growth is widespread with increasing aged, specially odd pair family in rural. The purpose of this study was to investigate to help and keep improve health of rural lower economic class, family system by comparing and analyzing the dietary management, between pair and odd pair family, and to get the data helpful the right guidance for rural. The subjects 1870 collected in 9 provinces by sampling with probability proportional to size (PPS). Questionnaire about dietary habit, food cultivation, production and preservation survey was conducted by trained interviewers. The main results were as follows : 1) The characteristics of odd pair families, head of household was female(77%), over 65 years(84.9%), small family(1.76 persons) and lower education(male 7.5 years, female 3.1 years) status. 2) As the states of diets of odd pair family, having breakfast(87.1 %) but one or two kinds of side dishes(31.3 %) only possible to guess lower status of food intake balance. Nutritional supplements(21. 7 %) was lower than that of paired family. 3) The aspects of dietary habit of odd pair family, no instant foods(70.7%), no snack(38.4%) no dine out(69.2%) were common. 4) Dietary habit scores were 7.78 points of odd pair family compared 8.34 points of paired family. 5) Food purchase place of odd pair family was market(44.2%) but super-market(42.7%) of paired family. 6)In odd pair family, seldom traditional dish preparation(62.0%) but prepared winter kimchi(81.9%), comparing seldom traditional dish(38.6%) and winter kimchi(96.4%) in paired family. 7)The food cultivation state was surveyed, pepper( 42.2 %) and chinese cabbage( 43.9 %) were consumed after cultivation, but sesame(59.4%), bean sprout(90.2%), tofu(92.8%) and egg(93.3%) were consumed by purchase in odd pair family.8) Food cultivation score of odd pair family was 2.98/12points significantly lower than 4.50/12 points of paired family(p<0.01). 9) At the status of fermentation food production in odd pair family, Duenjang(72.1 %) and Gochujang(69.7%) Kanjang(68.3%) Kimchi(82.1 %) and Meju(68.3%) were high rate of production, but more frequently producted in pair family. 10) The score of fermentation food production of odd pair family was 8.57/12points but significantly lower than 10.24/12 points of pair family(p<0.0001). 11) Food preservation score 0.48/6 points in odd pair family was not significantly different than that of pair family(1.07/6points).