• Title/Summary/Keyword: Red Pepper Paste

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Study on Daily Meal Pattern of Korean Families (한국가정의 일상식의 구조에 관한 연구)

  • 한경선
    • Journal of the Korean Home Economics Association
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    • v.25 no.2
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    • pp.69-77
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    • 1987
  • The purpose of this study is to explore the daily meal pattern. This could view the future trend of meal pattern by comparing the ones in the past. The informations of this study were obtained from 720 housewives residing in various parts of Korea during July 20 to september 10, 1985, by using questionaires. The subjects were divided into several groups according to their ages, educational levels, careeres, monthly incomes, numbers of family, areas of residence, and types of housing. The X2-test was applied to see the indivisual data. The following observations were made in this study: 72% of Korean families had rice with side dish set three times a day, the first choice for rice substitute was noodle and the second was breads, 80% of the subjects consumed 2~4 varieties of side dishes. The favorite were Kimchi and Doh-an jeang digae(soybean paste stew), cooked vegetable and Gohchoojeang igae(Red pepper paste stew).

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Approach to the Taste Components of Kochuzang (Red Pepper Paste) - Part 1 : Content of Amino Acids and other Nitrogen Compounds - (고추장의 맛성분(成分)에 관(關)한 연구(硏究) - (제(第)1보(報)) 전(全)아미노산(酸) 함양(含量)과 질소성분(窒素成分) -)

  • Lee, Taik-Soo;Cho, Han-Ok;Ryoou, Myung-Ki
    • Journal of Nutrition and Health
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    • v.13 no.1
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    • pp.43-48
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    • 1980
  • In order to identify the taste components of Kochuzang (red pepper paste), glutinous rice Kochuzang were prepared with addition of Saccharomyces rouxii and Torulopsis versatilis respectively. The nitrogen compounds were determined during the fermentation period at intervals and the amino acid components of 210 days aged glutinous rice Kochuzang were measured. Results are as follows; 1) The increment of amino-N and soluble-N of Kochuzang were increased remarkably during fermentation period untill 60 day but after that period, the increment was slowly changed. 2) Ammonia-N of Kochuzang was increased slowly during aging period but after that time, the amount was decreased slightly. 3) Amino-N ratio and Nitrogen solubility of 300 days aged Kochuzang were 23.71-25.38% and 54.12-56.19% respectively. 4) 17 Kinds of amino acid were identified at 210 days aged Kochuzang those were Lysine, Histidine, Arginine, Aspartic acid, Threonine, Serine, Glutamic acid, Proline, Glycine, Alanine, Valine, Methionine, Isoleucine, Leucine, Phenylalanine, Tryptophane and Tyrosine. 5) Total amino acids were 3.5-4.1% which consists of Glutamic acid, 0.95-1.05%, Aspartic acid, 0.63-0.65% and Serine, Proline, Alanine, Valine, Leucine were 0.22-0.28% respectively but Methionine, Histidine and Arginine were below 0.1%, and Tyrosine, Tryptophane and Phenylalanine existed in Kochuzang in small quantities.

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Preparation of koji for Red pepper paste by using Stainless Steel Trays Covered with Lids (유개상자를 이용한 고추장국의 조제에 관한 연구)

  • 배정설;이석건;유해열
    • Microbiology and Biotechnology Letters
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    • v.8 no.4
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    • pp.247-253
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    • 1980
  • This experiment was carried out to improve the method of koji preparation by using stainless steel frays which were specially designed and covered with lids. To elucidate changes in chemical composition and formation of enzymes during the preparation of koji with glutinous rice for red pepper paste. professes, amylases, reducing sugars, nitrogens, and microbial contaminations were determined and compared with the case of using trays without lids. The results obtained were as follows. 1. The activities of protease and amylases (both liquefying and saccharifying activities) during the koji preparation were found to be higher incase of using the trays with lids than that without lids. 2. The contents of moisture, soluble nitrogen, amino nitrogen, and reducing sugar were also higher in case of using the trays with lids. 3. Contamination by yeasts and bacteria were markedly low in the trays with lids. 4. Temperature of koji was higher in the trays with lids, however the level of moisture loss was 1ower.

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Effect of Roughness on the Color Stability of Artificial Teeth according to the Surface Treatment (표면 처리에 따른 거칠기가 인공치의 색안정성에 미치는 영향)

  • Kwon, Soon Suk;Lee, Hye-Eun
    • The Journal of the Korea Contents Association
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    • v.15 no.6
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    • pp.267-275
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    • 2015
  • This study has been implemented to check the effect of roughness on the color stability according to the surface treatment of artificial teeth. 20 units of 3 groups with the different surface treatment of artificial teeth have been precipitated in the soy sauce, the red pepper paste, the coffee and the cola, measure equipment was used for Shade-eye(Chroma Meter, Shofu, U.S.A). The value of L*, a*, b* using its average value after measuring 3 times per 1 point by selecting 3 points randomly out of central parts of teeth on a cycle of each 1 day, 1 week, 2 weeks, 3 weeks, 4 weeks after precipitation in terms of precipitated specimens. As a result of Multiple regression analysis, the value of ${\Delta}E*$ of artificial teeth according to the surface treatment showed the significant negative(-) effect in the Group 2(p<0.001) and the red pepper paste had the biggest effect on the color change of artificial teeth out of pollution source.

Analysis of Factors Affect Sensory Acceptance of Dak-jjim in School Aged Children (학동기 아동용 닭찜의 관능적 기호도에 영향을 주는 요인 분석)

  • Lee, Solji;Ryu, Bokyung;Lee, Jisun;Lee, Min-A;Hong, Sang-Pil;Chung, Lana
    • Journal of the Korean Society of Food Culture
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    • v.30 no.5
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    • pp.674-681
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    • 2015
  • The purpose of this study was to analyze factors affecting acceptance of four kinds of dak-jjim samples in third year school-aged children (n=100). Soy sauce, red pepper paste, Vietnam fish sauce, and star anise were applied to samples for their familiar and exotic characteristics. Significant differences among samples were observed in odor, taste, and acceptance (p<0.001). Soy (Soy sauce sample), RPPaste (Red pepper paste sample), and Soy_FishS (Soy sauce and Vietnam fish sauce sample) samples scored higher than Soy_StarA (Soy sauce and star anise sample) sample. On the other hand, there were no significant differences in intensities of saltiness, sweetness, and hot spicy flavor (p>0.05). Liked attributes in samples were saltiness, sweetness, chicken flavor, potato flavor, moistness of chicken, hot spicy flavor, and color. Disliked attributes in samples were hot spicy flavor, saltiness, and ginger flavor. Significant differences among samples were observed in familiar intensity and willing to try again (p<0.001). Soy, RPPaste, and Soy_FishS samples scored higher than Soy_StarA sample. Panels considered taste (46%) and nutrition (45%). Higher familiar intensity of sample was associated with higher acceptance in samples. In other words, familiarity of food affects acceptance of food. Therefore, familiar ingredients such as soy sauce and chicken can be used for development of Korean menu items considering taste and nutrition with enhanced Korean food acceptance in school-aged children.

Rheological Study on Concentrated Kochujang (Korean Red Pepper Paste)-Water Suspensions (농후 고추장-물 현탁액의 리올로지 연구)

  • Kim, Kap-Soo;Lee, Beom-Soo;Lee, Sang-Gyou;Lee, Shin-Young
    • Korean Journal of Food Science and Technology
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    • v.21 no.6
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    • pp.826-831
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    • 1989
  • The rheological properties of concentrated Kochujang (Korean red pepper paste)-water suspensions were investigated. The rheological behavior of Kochujang-water suspension was illustrated by Herschel-Bulkley equation. All Kochujang-water suspensions with 12.5-100% of water addition showed pseudoplasticity in yield stress at the shear rate range of $0.25-179.20sec^{-1}$., but at the shear rate above $5.16 sec^{-1}$, more shear thinning behavior was observed with increasing shear rate. Also, pseudoplasticity of the suspension became weak by increasing water addition and decreasing temperature, The temperature dependence of consistency index on Kochujang-suspension was very low and the values of consistency index was lowered by increasing solid contents, but as heating, the values of that was increased. It was suggested that the main components responsible for rheological behavior of the suspensions at high temperature might be undigested starch or protein in Kochujang. Also, the changes of rheological behavior with vinegar addtion was only due to dilution effect.

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Isolation and Structural Determination of Free Radical Scavenging Compounds from Korean Fermented Red Pepper Paste (Kochujang)

  • Chung, Jin-Ho;Shin, Heung-Chule;Cho, Jeong-Yong;Kang, Seong-Koo;Lee, Hyoung-Jae;Shin, Soo-Cheol;Park, Keun-Hyung;Moon, Jae-Hak
    • Food Science and Biotechnology
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    • v.18 no.2
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    • pp.463-470
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    • 2009
  • Sixteen antioxidative active compounds isolated from the EtOAc layer of MeOH extracts of kochujang, Korean fermented red pepper paste, were structurally elucidated as fumaric acid, methyl succinate, succinic acid furan-2-yl ester methyl ester (gochujangate, a novel compound), 2-hydroxy-3-phenylpropanoic acid, 3,4-dihydroxybenzoic acid, 2,3-dihydroxybenzoic acid, 2,4-dihydroxybenzoic acid, 6,7-dihydroxy-2H-chromen-2-one (esculetin), caffeic acid, cis-p-coumaric acid, trans-p-coumaric acid, daidzin, genistin, apigenin 7-O-$\beta$-D-apiofuranosyl($1{\rightarrow}2$)-$\beta$-D-glucopyranoside, apigenin 7-O-$\beta$-Dglucopyranoside, and quercetin 3-O-$\alpha$-L-rhamnopyranoside by mass spectrometry (MS) and nuclear magnetic resonance (NMR) experiments. These compounds were analyzed for the first time as antioxidants from kochujang.

Microbiological Quality and Change in Vitamin C Contents of Vegetables Prepared at Industrial Foodservice Institutions in Kumi (구미지역의 사업체 급식소에서 조리된 채소류의 미생물 품질 및 비타민 C 함량 변화)

  • Jang, Myeong-Suk;Kim, Geum-Ran
    • Journal of the Korean Dietetic Association
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    • v.4 no.2
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    • pp.263-269
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    • 1998
  • This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base for making better environment for foodservice, dividing cooking methods into two ways which was generally used at industrial foodservice institutions. Namul and Saengchae, especially Radish Saengchae, seasoned with red pepper powder after seasoning showed higher level of total plate counts and coliforms than guide line. After holding, just before serving, most Namul and Saengchae, except Bean sprout Muchim, showed higher microbiological level than guide line, Saengchae seasoned with soybean, salt, and red pepper paste and Radish Saengchae seasoned with salt and vinegar showed high level of vitamin C remaining rate. By the result of this study, better sanitary treatment and scientific cooking method is demanded when Namuls of Saenchaes are prepared with served in industrial foodservice institutions.

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Traditional Food Use of Frequency of Gwangju City and Chollanamdo Area - In food everyday - (광주와 전라남도의 음식문화 연구 (I) - 일상식 -)

  • 김경애;정난희;전은례
    • Korean Journal of Human Ecology
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    • v.5 no.2
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    • pp.9-21
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    • 2002
  • This study was investigated traditional food utilization actual conditions of Gwangju and Chollanamdo. Frequency of main meal ice plain white rice, boiled rice and cereals, bean-mixed rice, gruel Dakjuk, winter squash porridge, sesame porridge, noodles by noodles cut out with a kitchen knife, noodles with assorted mixtures, soup with dough flakes order frequency much have. Soup ate much beanpaste soup, soup cooked with dried radish leaves, seaweed soup, broth by power-pot soup, hot shredded beef soup, loach soup order. Pot stew soybean paste stew and kimchi stew, beef casserole bean curd beef casserole and small octopus beef casserole often eat. Kimchi ate much cabbage kimchi, radish kimchi, radish cube kimchi, dish of dried slices of radish by sesame leaf dish of dried slices of radish, pickled garlics, Maneuljjong dish of dried slices of radish order. Salted sea foods that eat often were salted anchovies, tiny salted shrimps, Gejang order, and soy sauce were toenjang, korean hot pepper paste, bean-paste soup prepared with around fermented soy beans order, and laver fried kelp, tangle fried kelp, green perilla leaf fried kelp order to fried kelp, and it was bean sprouts, bracken herbs, fragrant edible wild aster herbs order to herbs. It is Ssukgatmuchim, squid debt saliva, Jabanmuchim's order that season, hard-boiled food is beef boiled in soy sauce, mackerel radish hard-boiled food, order of bean curd hard-boiled food, panbroiling ate often by order of Kimchi panbroiling, red pepper anchovy panbroiling, pork panbroiling. Steamed dish is egg steamed dish, fish steamed dish, steamed short-ribs order, fried fish egg speech, by Gimchijeon, Pajeon order, meat roasted with seasoning ate often by laver meat roasted with seasoning, hair-tail meat roasted with seasoning, mackerel meat roasted with seasoning order. Minced raw meat are small octopus raw that live, beef dish of minced raw beef, Hongeohoe order, rice cake is cake made from g1u1ions rice, Seolgitteok, songpyon order, dessert ate often by fermented rice Punch, cinnamon flavored persimmon punch, Kangjung order.

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A Review on Preparing Methods of Traditional Jeupjang (즙장의 전통적 유형과 제조방법의 고찰)

  • Jung, Soon-Teck;Park, Yang-Kyun
    • Journal of the Korean Society of Food Culture
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    • v.14 no.2
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    • pp.103-113
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    • 1999
  • Jeupjang like salted soybean paste with vegetable is the Korean traditional side order eating at table. Bibliographical studies on the Jeupjang in historic books such as Jeungbo-Sanlim-Keongjae(Re-edition of agriculture economic), Imwon- Keongjae Ji(Book of country economic) and Keuhap-Chongseo(Handbook of household) described the Korean food in the 18 century carried out. In addition, investigation and analytical studies on various home-made Jeupjang in present was accomplished. Jeupjangs were classified into three types according to variety preparing methods. Three types were fermented soybean paste (Doenjang) type using traditional Meju(soybean cake stater) for Jeupjang, salted pickle (Jangachi) type buried cucumber and eggplant into soybean paste or soysauce (Kanjang), and salted sauer kraut (Kimchii) type prepared vegetable in Jeupjang-Meju mash. The procedures for producing Jeupjang were Jeupjang-Meju making, and mixing vegetable with Meju powder into brine. At last process was fermented in horse wastes or grasses for 7-14 days. But manufacturing methods of Jeupjang before the 18 century were different in present. Nowadays glutinous rice, red pepper powder and various vegetable were used for domestic Jeupjang.

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