• 한국식품조리과학회지
• /
• 제30권5호
• /
• pp.588-595
• /
• 2014

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

• Journal of Biosystems Engineering
• /
• 제15권3호
• /
• pp.230-243
• /
• 1990

This study was conducted to investigate the possibility of application of an infrared drying to drying process for red pepper. The performance of seramic heaters and the variation of temperature and moisture content of red pepper were analyzed during an infrared drying of red peppers. Also, the quality of dried red pepper was analyzed. The following results were obtained from this study. 1. The surface temperature of infrared heaters and the rising time required for steady state were mainly affected by electrical power consumed. 2. The heat energy required for heating red pepper was proposed to be calculated by the equation in terms of enthalpy of air and net heat flux by infrared heater in a drying chamber. The statistical model for net heat flux was developed. 3. The performance of the infrared heater used for heating red pepper was much affected by the distance of radiation, and the difference of temperatures appeared between the radiated surface and the inside of red pepper. 4. Electrical capacity of the infrared heater had a significant effect on the heating of red pepper. However, the effect of shape of heater on heating was not significant. 5. The variation of temperature of red pepper largely appeared in the range of 30 to 60% (db) in moisture content. The temperature of red pepper was almost constant at low moisture content. 6. The temperature of red pepper and heating time had significant effects on the quality for radiant heating. 7. When the electrical capacity of infrared heater and the distance of radiation are carefully designed in a dryer with the insulated drying chamber, infrared drying might be very effective in red pepper drying.

• 한국식품조리과학회지
• /
• 제14권4호
• /
• pp.375-379
• /
• 1998

Some Physico-chemical properties of korean red pepper seed oil were evaluated to find available method to utilize red pepper seeds used as useful cooking oil resources. Samples of red pepper seeds used as oil meterials were native, improved species and they were named such as NS (native spicies dried under sunlight), IS (improved spicies dried under sunlight), NF (native spicies dried by heating), and IF(improved spicies dried by heating), respectively. Moisture, ash, crude protein and crude fat contents of all red pepper seeds were 6.6%∼7.7%, 3.3∼3.5%, 18.25∼19.4% and 26.8∼27.5% in all samples, showing the specially high crude fat and crude protein content in NS. Capsaicin contents in crude red pepper seed oils were shown from 0.06 to 0.08% but after refining process, capsaicin contents were mostly tossed as 0∼0.006%. The types of tocopherol found in crude and refined red pepper seed oils were ${\gamma}$-, ${\alpha}$-, $\delta$-analogues, the amount of total tocopherol in IF was 2.10 mg/g oil which were the highest value of all red pepper seeds. In all red pepper seeds oils main fatty acids were linoleic acid (68∼70%), palmitic acid (14∼16%), oleic acid (10∼11%), and linolenic acid were extemely small amounts. The specific gravity (SG) 0.916∼0.919, refractive index (RI) 1.4724, acid value (AV) 0.26∼0.36, peroxide value (POV) 0.73∼1.19 and Iodine value (IV) 134.35∼134.92 were measured in all red pepper seed oils.

• Applied Biological Chemistry
• /
• 제20권1호
• /
• pp.95-100
• /
• 1977

To get a basic information for improving Korean's pattern of comsuming red pepper and the possibility of its industrial production, consumer's ways of red pepper processing and his present dietary habits were surveyed and the results are follows; (1) Korean's daily consumption of red pepper was on the average 9.2 g on the basis of the whole dried red pepper. (2) The tendency of evading the home drying method was increased; 72.22% in urban community and 50.4% in rural community purchased the dried red pepper in the lump yearly. The household purchasing the fresh red pepper and using the home drying was 27.8% in urban community and 49.6% in rural community, so one third of urban household was still using the home drying method. The case of dependence on tine drying factory was no more than 2.6%. (3) Drying method was mainly sun drying which done on the poor circumstance like as the street side without the proper equipment of drying. Home process of red pepper by housewife was 70.8%, and the old, housekeeper were only 7.3% respectively. (4) The hygienic sense in the drying was rare; 68.8% was not washed and 51.9% of decayed red pepper was eaten. (5) Koreans prefered the strong pungency, deep red color and fine powder form. (6) While the 45.5% of seed was collected by second hand dealer and made use of as resources of edible oil, it was not used effectively due to complexity of its collection system. (7) While 40.1% desired the improvement of red pepper dietary life, 41.1% distrusted the present commercial red pepper powder on the market. From the results above, we conclude the fact many households have still hygienically poor red pepper processed at home, in spite of the red pepper is one of the most important spices in Korea. Considering the growing urban population, reduction of unemployed labor due to the increasing nuclear family and hygienic problems caused by the serious pollution, the improvement of red pepper processing method is urgently required. And it is believed that red pepper has a good prospect to be processed on the industrial scale in Korea.

• Preventive Nutrition and Food Science
• /
• 제9권1호
• /
• pp.34-38
• /
• 2004

High-pungency red pepper and capsaicin modulate circulating hormone levels and induce lipolysis in adipose tissue in vivo. This study was designed to investigate the lipolytic activity of adipocytes by high-pungency red pepper extract in vitro. High-pungency red pepper (var. Chungyang) powder showed 126.1 mg% of capsaicinoid which was 3 x higher than low-pungency red pepper powder (var. Daemyung). To study the effects of high-pungency red pepper extract on lipolytic activity, preadipocytes were separated from the epidermal fat of 14 day-old rats, induced to differentiate into adipocytes and were treated with red pepper extracts. The amount of glycerol released from adipocytes into the culture medium was analysed to measure lipolytic activity. Glycerol release from adipocytes was increased in a dose-dependent manner with high-pungency red pepper extract treatment. However, there was no significant change in the glycerol release when adipocytes were treated with low-pungency red pepper extract. To investigate whether lipolysis by high-pungency red pepper extract is caused by capsaicin, glycerol release was detected after the treatment of adipocytes with capsaicin. Glycerol release was significantly increased by capsaicin. These results suggest that high-pungency red pepper extract might have a direct lipolytic activity in adipocytes that is mediated by capsaicin.

• 농촌지도와개발
• /
• 제12권2호
• /
• pp.173-185
• /
• 2005

This article indicates that the perceptions on the quality of agro-food are socially constructed. Farmers who were producing red pepper in Eumsung county had somewhat different perceptions on the quality of red pepper according to their own marketing channels. Farmers who were selling their red pepper to consumers by direct marketing tend to think the quality attributes more important as follows; information on producers, ingredients, taste and smell, amount of pesticides input, cleaning the harvested red pepper, quality certification by public authority, and brands. Consumers tend to think safety and production area more important, while farmers tend to think the quality attributes as follows; taste, color, variety, soil environment, and largeness. Based on these research findings, we can give some recommendations as follows; 1) the agricultural extension organization in the Eumsung county should change the strategy for local agriculture towards quality management of red peppers. and 2) the local government need to examine the feasibility of quality certifying on red pepper.

• 한국유기농업학회지
• /
• 제19권spc호
• /
• pp.247-250
• /
• 2011

Four seed vetch (Vicia tetrasperma), a biennial native leguminous plant, was used for a cover crop with different quantity of sowed seeds. Weed suppression and yield were evaluated for the red pepper cultivation in the following year of the vetch seeding. Seeding of 1.0, 2.0, 3.0, 4.5, and 6.0 kg 10 $a^{-1}$ suppressed weed occurrences until late in the growing season of the red pepper. Consequently, red pepper in the cover cropping system with seeding of 3.0, 4.5, and 6.0 kg 10 $a^{-1}$ had a similar yield to the conventional red pepper. The ideal seed rate in four seed vetch was 3.0 and 4.5 kg 10 $a^{-1}$ in terms of reducing weed occurrence as well as increasing growth and yield in red pepper.

• 한국조리학회지
• /
• 제21권6호
• /
• pp.147-157
• /
• 2015

This study investigated the capsaicin content in 10 kinds of home produced red pepper and 7 kinds of red pepper processed products (3 kinds of red pepper powder, 3 kinds of sauce, and 1 kind of red pepper paste) by analyzing capsaicinoids using LC MS. For the variety of PR Changyang, on the other hand, the plant was divided into 5 parts [pericarp (tip, middle, and base), placenta, and seed] and capsaicinoids content was analyzed for each of the parts. Based on the results, capsaicinoids content was highest in the placenta, and next in the seed, base, middle, and tip. This result shows that the biosynthesis of capsaicinoids takes place in the placenta. Regarding the results from analyzing differences in capsaicinoids content among red pepper varieties, the content was highest in Mu han zil ju and lowest in PR Changyang, and the former had about 38 times higher content than the latter, showong that capsaicinoids content was highly varied among red pepper varieties. When red pepper processed products in the market were surveyed, capsaicinoids content did not differe greatly among sauce products, but was largely different among powder products.

• Food Quality and Culture
• /
• 제1권1호
• /
• pp.27-33
• /
• 2007

In this study, we examined the effects of different concentrations of red pepper seed (0%, 1%, 3%, 5%, and 7%) on pH, total acidity, color, reducing sugar content, total microbes, lactic acid bacteria, and sensory quality, in terms of prolonging the shelf-life of kimchi. The additions of red pepper seed resulted in higher pH levels, while total acidity was lower than that of the control. The kimchi with red pepper seed had higher reducing sugar contents than the control. Furthermore, the kimchi with red pepper seed showed higher b-values than the control. During fermentation, the amounts of lactic acid bacteria and total microbes were higher in the kimchi with red pepper seed than in the control, and the higher ratios resulted in higher quality kimchi. The additions of red pepper seed also resulted in changes of color, flavor, taste, and texture, having a large influence on overall product quality. In conclusion, in terms of preservation and consumption, the 3% and 5% red pepper seed concentrations offered enhanced shelf-life and better quality kimchi products.

• Journal of Nutrition and Health
• /
• 제38권1호
• /
• pp.76-81
• /
• 2005

The effects of the amount of red pepper intake per a day on the capsaicin threshold, nutrient intake, and anthropo-metric measurements were investigated in 100 female students of university. Three 24-hour recalls were performed to estimate usual nutrient and red pepper intake of free-living participants. The solutions containing capsaicin at concentration of 0.05, 0.1, 0.2, 0.3, 0.4, 0.5ppm used for the evaluation of hot-taste detection threshold. Subjects were asked to recognize the burning sensation after tasting l0ml of each test solution in ascending order of capsaicin concentrations. Mean intake of red pepper was 4.6 g/d and the capsaicin threshold was 0.27 ppm. The detection threshold for capsaicin was correlated with the amount of pepper intake per a day. Red pepper intake was correlated with energy, protein, lipid, carbohydrate, Iron, vitamin A, vitamin B$_2$ niacin, and vitamin E intakes. However, it was not correlated with intake of calcium, vitamin B$_1$ or vitamin C. The red pepper intake was negatively correlated with fat mass and waist girth and the capsaicin threshold was also negatively correlated with pulse. In conclusion, red pepper intake was associated with nutrient intake and capsaicin threshold whereas it was negatively correlated with fat mass and waist girth.