• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.817-823
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• 1990

The sorption characteristics of red pepper powders in terms of mixing ratio of seeds to red pepper powders were investigated at various relative humidities and temperatures as storage conditions. At lower relative humidity below 43% RH, the sorption equilibrium was easily reached regardless of mixing ratio, whereas at higher relative humidity above 75%, the powders gained moisture rapidly, resulting in the color change to brown. At extremely lower RH below 33%, decoloration occurred in red pepper powder. The moisture contents of monolayer value for red pepper powders without seeds were ranging from 5.88% to 7.35% inversely proportional to the temperature. The moisture contents of monolayer value decreased with increase of mixing ratio of seeds.

• Food Science and Preservation
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• v.15 no.3
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• pp.427-436
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• 2008

This research investigated the application of semi-dried red pepper in Kimchi manufactured using semi-dried red pepper with seed ratios of 20, 40, 60 or 80%. Among the treatments, there were no significant changes in pH, acidity and lactic acid bacterial cell counts during the fermentation period. Kimchi made with a higher pericarp ratio had higher levels of vitamin C, ASTA value and capsainoids during fermentation. The organic acid level showed no significant difference with the various semi-dried red pepper seed ratios, and during fermentation the malic and succinic acid levels decreased while the acetic and lactic acid levels increased. In a sensory evaluation, the overall acceptance was highest for the control group, but the acceptance of Kimchi prepared with semi-dried red pepper at a seed ratio lower than 20% was not significantly different.

• Korean Journal of Soil Science and Fertilizer
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• v.51 no.2
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• pp.111-118
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• 2018

A field experiment was conducted to investigate the effect of long-term (21-year) fertilizer and compost treatments on the yield of red pepper and chemical properties in top-dong, Suwon. Six treatments were chosen for this work: No fertilization (No fert.), NPK fertilizers (NPK), NPK and compost (NPK+Compost), NP and compost (NP+Compost), NK and compost (NK+Compost), PK and compost (PK+Compost). The yield of red pepper for 21 years indicated the significant differences among the No fertilization, the PK+Compost, and other treatments. The relative yield index was 13% and 59% respectively, for the No fertilization and the PK+Compost if the average yield of red pepper for the NPK regards $20,048kg\;ha^{-1}$ as the yield index with 100%. Soil organic matter at the compost applied treatments significantly increased compared with the No fert. and the NPK. The average increase rates of soil organic matter by applying the compost ranged from 0.69 to $0.73g\;kg^{-1}\;yr^{-1}$. Available phosphate content in soil appeared the significant increase all treatments excluding the No fert. It is estimated that the available phosphate in soil was increased by $7.0mg\;kg^{-1}\;yr^{-1}$ by applying compost and $14.2mg\;kg^{-1}\;yr^{-1}$ by applying P fertilizer. Application of K fertilizer or the compost alone, the NPK, the NP+Compost, continuously caused soil K depletion whereas K fertilization plus the compost maintained at a constant level of exchangeable K. The results indicated that the addition of compost to NPK fertilizer is recommended for the maximum stable yield for red pepper and enhancement of organic matter though it is also needed for adjusting of P and K fertilization.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1679-1682
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• 1999

This study was carried out to investigate the effect of hot taste of red pepper seed (RPS) extracts in terms of mixing ratio with red pepper powder (RPP) extracts. As the mixing ratio of RPP extracts to RPS extracts increased, the solid yield, viscosity, turbidity and Hunter a and b values were increased but the L values was decreased. The time-intensity curve from sensory evaluation showed that the hot taste of RPP extracts reached maximum point in short time and decreased fastly while that of RPS slowly developed and maintained the intensity with a little decrease in the tested time. The mixing ratio of RPP and RPS responded the properties of their individual hot taste.

• Korean Journal of Microbiology
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• v.9 no.2
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• pp.55-60
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• 1971

Among 50 yeasts of red pepper paste isolated and identified in the previous report, 12 strains of yeast which possess osmophilic and non-film characteristics were examined their growth rates and alcohol fermentation ability in red pepper medium. 5 strains of yeast possessing powerful growth rates and excellent alcohol fermentation ability were selected as excellent yeasts in this experiment. And their cultural conditions, salt resistance and red pepper concentration upon the growth were examined in this report. The results obtained were as follows ; 1) Among 12 strains of yeast, Saccharomyces cerevisiae group II(strain $D_1$), Saccharomyces oviformis($D_2$), Saccharomyces steineri($M_3$), Saccharomyces rouxii($D_9$) and Saccharomyces mellis($G_8$) were selected as excellent yeasts. 2) Among 5 strains of yeast selected, the strain $D_1$ and $D_2$showed the best alcohol fermentation ability and the best fermentative flavour. 3) The optimum temperature for growth of the strain $D_1$ and $D_2$ was $25^{\circ}C$$M_3$, $D_9$ and $G_8$ $30^{\circ}C$$D_1$ and $D_2$ was $62^{\circ}C$$M_3$,$D_9$ and $G_8$ ws 60.deg.C with treatment for 10 minutes. 4) The optimum pH for growth of all strains was around 5.0. 5) The strain $D_1$ and $M_3$were grown exceedingly well on the emdia containing 3 percent of NaCl and $D_2$,$D_9$ and $G_8$ on the media containing 6 percent of NaCl. 6) In the case of 5 percent of red pepper liquor added 5 percent of glucose was more nutritional than in the case of 5 percent glucose only. However, the growth rates of yeasts were restrained by the increase of red pepper concentration.

• Korean Journal of Soil Science and Fertilizer
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• v.48 no.6
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• pp.671-676
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• 2015

Control of surface runoff from upland soil is essential to reduce nonpoint source pollution. The use of non-woven fabric as a soil cover can be helpful to control surface runoff. The field experiment was conducted to evaluate the furrow cover effects of black non-woven fabric on the nutrient discharge from upland soil used for red pepper cultivation. The experimental plots consisted of chemical fertilizer (CF), cow manure compost (CMC), and pig manure compost (PMC) treatment. Each nutrient material treatment plot has control (no furrow cover (NFC)) and black non-woven fabric cover treatment, respectively. The amount of nutrient application was chemical fertilizer of $190-112-149(N-P_2O_5-K_2O)kgha^{-1}$, cow manure compost of $29.5tonha^{-1}$, and pig manure compost of $7.9tonha^{-1}$ as recommended amount after soil test for red pepper cultivation. Compared to control (NFC), furrow cover treatment with black non-woven fabric reduced the amount of T-N discharge by 50% at CF treatment, 36.9% at CMC treatment, and 44.8% at PMC treatment. Furrow cover treatment with black non-woven fabric reduced the amount of T-P discharge by 37.1% at CF treatment, 49.9% at CMC treatment, and 63.4% at PMC treatment compared to control (NFC). The production of red pepper did not show significant difference. There was no weed occurring in furrow cover treatment plots with black non-woven fabric. Results from this study showed that the furrow cover with black non-woven fabric could play a significant role in reduce nutrient discharge from upland soil used for red pepper cultivation.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• 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.

• Journal of Animal Science and Technology
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• v.47 no.5
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• pp.825-836
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• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1769-1775
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• 2011

This study was carried out to investigate the changes in the quality characteristics of Kimchi with mashed red pepper (Capsicum annuum L.) added during 12 days of fermentation at $20^{\circ}C$. The moisture content of Kimchi increased according to the addition of mashed red pepper, whereas the crude protein, crude lipid, and crude ash content decreased. The total bacterial and lactic acid bacterial counts of Kimchi with additional mashed red pepper sharply increased until the 2 day mark, then gradually increased thereafter. The initial pH and total acidity of Kimchi with additional mashed red pepper showed a range of 5.67~5.88 and 0.18~0.21, respectively. The pH and total acidity rapidly changed within a range of 4.26~4.72 and 0.50~0.70%, respectively, until the 2 day mark. The reducing sugar content sharply decreased until the 2 day mark, then gradually decreased afterwards. It decreased with increasing levels of mashed red pepper. A sensory evaluation indicated that Kimchi with 50% or 75% additional mashed red pepper was better than that of other Kimchi.