• Preventive Nutrition and Food Science
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• 제15권3호
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• pp.233-238
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• 2010

The aim of this study was to determine microbiological contamination of fresh-red pepper and packaged-red pepper powder commercially available in South Korea. Thirty-seven fresh-red peppers were collected from 5 farms and 31 packaged-red pepper powders were purchased from retail markets in South Korea. Foodborne pathogens (Escherichia coli, Salmonella spp., Listeria monocytogenes, Staphylococcus aureus and Bacillus cereus), total viable counts, Enterobacteriaceae, coliforms, yeast and mold, and Aspergillus flavus were determined. Detection percentage of contamination of Bacillus cereus in fresh-red pepper was 8.1%, which was lower than the 39% of detection rate in packaged-red pepper powder. The contamination level of Bacillus cereus was 1～3 log CFU/g in packaged-red pepper powder. Escherichia coli was detected in 5.4% of fresh-red pepper samples and was not detected in packaged-red pepper powder. Enterobacteriaceae and coliforms were detected in both of fresh-red pepper and packaged-red pepper powders. Foodborne pathogens, except Bacillus cereus and Escherichia coli, were not detected.

• Asian-Australasian Journal of Animal Sciences
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• 제25권11호
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• pp.1605-1610
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• 2012

Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. In Exp. 1, 210, thirty-wk old, Hy-line Brown laying hens were fed one of seven diets containing 0.3, 0.6, 1.2, 2.0, 4.8 or 9.6 ppm red pepper pigment or 0.3 ppm carophyll red. Each diet was fed to three replicate batteries of hens with each battery consisting of a row of five cages of hens with two hens per cage (n = 3). In Exp. 2, 180, thirty-wk old, Hyline Brown laying hens, housed similarly to those in Exp. 1, were fed an unsupplemented basal diet as well as treatments in which the basal diet was supplemented with 0.8% red pepper powder processed in a laboratory blender to an average particle size of $300{\mu}m$, 0.8% red pepper powder processed as a super fine powder with a vibrational mill ($44{\mu}m$) and finally 0.8% red pepper powder processed as a super fine powder with a vibrational mill but mixed with 5% $Na_2CO_3$ either before or after grinding. A diet supplemented with 0.3 ppm carophyll red pigment was also included (n = 3). In both experiments, hens were fed the red pepper powder or pigment for 14 days. After feeding of the powder or pigment was terminated, all hens were fed the basal diet for eight more days to determine if the dietary treatments had any residual effects. In Exp. 1, there were no differences in egg-laying performance, feed consumption or feed conversion ratio due to inclusion of red pepper pigment in the diet. Average egg weight was higher (p<0.05) for birds fed 1.2, 2.4 or 9.6 ppm red pepper pigment than for birds fed the diet containing 0.3 ppm red pepper pigment. On d 14, egg color scores increased linearly as the level of red pepper pigment in the diet increased. In Exp. 2, feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (p>0.05). However, compared with the control group, supplementation with all of the red pepper powder treatments increased egg weight (p<0.05). All the red pepper powder treatments also increased (p<0.05) the yolk color score compared with the control. The results of the present study suggest that both red pepper powder and pigment are effective feed additives for improving egg yolk color for laying hens.

• 한국응용과학기술학회지
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• 제16권2호
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• pp.155-161
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• 1999

Red pepper powder (Capsicum annum L.) is an important seasoning as a kimchi ingredient in korea and most korean consumer tend to eat the korean red pepper powder as the better than other oriental country such as China. Near infrared reflectance spectroscopy (NIRS) was applied for discrimination according to geographical origin (Korea, China) of red pepper powder. The objective of this study is to determine if NIR technique could be used to discriminate between the korean red pepper powder and non-korean red pepper powder according to seed content and maxing ratio in red pepper powder by using the new method. Rapid, precise and nondestructive analysis method for determination of the geographical origin of red pepper powder by near infrared spectroscopy and chemometrics were performed. It has been observed discriminant analysis with PLS is adequate to determinate the geographical origin of red pepper powder. It tend to difficult the discrimination of geographical origin according to increase the seed content of red pepper powder. The accuracy of discrimination in mixed red pepper powder was range from 95.2% to 100%.

• Preventive Nutrition and Food Science
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• 제10권1호
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• pp.22-28
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• 2005

Physicochemical properties and sensory characteristics of kakdugi prepared with red pepper powder gamma-irradiated up to 7 kGy were determined during fermentation at 5℃. The overall fermentation patterns between kakdugies with irradiated and nonirradiated red pepper powder were similar. Kakdugi prepared with irradiated red pepper powder required one week longer time for optimal ripening compared to the kakdugi control. Irradiated red pepper powder did not affect the hardness and fracturability of kakdugi during fermentation. Kakdugi prepared with irradiated red pepper powder maintained a redder color than the kakdugi control. No significant differences were observed in taste, odor, texture, and overall acceptability (p<0.05) except for color. It can be concluded that irradiation of red pepper powder, up to 7 kGy, did not affect the quality of kakdugi with regard to physicochemical and sensory characteristics during fermentation. Moreover, irradiated red pepper powder was better for maintaining the red color and delaying optimum ripening time of kakdugi fermentation.

• Preventive Nutrition and Food Science
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• 제15권3호
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• pp.184-188
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• 2010

The purpose of the present study was to evaluate the effects of red pepper seeds powder on lipid metabolism in rats fed high fat high cholesterol diet. Rats were divided into five experimental groups: 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 peeper seeds powder supplemented group (SC group). The serum triglyceride (TG) and cholesterol contents, and LDL-cholesterol and atherogenic index (AI) of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The serum HDL-cholesterol contents of the red pepper seed powder supplemented groups were increased compared to the HF group. However, there was no significant difference in the serum HDL-cholesterol among all experimental groups. The hepatic TG and cholesterol contents of the red pepper seed powder supplemented groups were significantly decreased compared to the HF group. The fecal total cholesterol and triglyceride contents of the red pepper seeds powder supplemented groups were significantly increased compared to the HF group. These results suggest that supplementation of red pepper seed powder may have a pronounced impact on markers of lipid metabolism in serum and liver of rats fed high fat high cholesterol diets.

• 한국식품위생안전성학회지
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• 제33권2호
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• pp.146-150
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• 2018

고추는 한국에서 매우 중요한 양념 중 하나이다. 하지만 수입 고춧가루와 다진 양념(다대기)에 부과되는 관세율(45%/270%)의 차이로 인해, 다진 양념이 수입된 후, 건조 및 분쇄 과정을 거쳐 고춧가루로 제작되고 있는 실정이다. 본 연구에서는 종 특이 PCR 기술과 whole-genome amplification 방법을 접목하여 고춧가루(N=45) 및 다진 양념(N=5) 제품의 사용원료(고추, 마늘, 양파, 파, 생강)를 분석하였다. 모니터링 결과, 39개 고춧가루 제품은 표시사항을 준수하였으며, 6개 고춧가루 및 5개 다진 양념 제품은 제조 기준을 충족시키지 못했다. 따라서 분석 제품의 22%가 표시사항을 준수하지 못한 것으로 밝혀졌으며, 본 연구에 사용한 분석 방법은 고춧가루 제품에 사용된 원료분석에 적합한 방법임을 입증하였다.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2003년도 제23차 추계총회 및 국제학술심포지움
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• pp.139.2-139
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• 2003

The packaging and irradiation effects on the volatile compounds of red pepper powder were investigated. The red pepper powder (Capsicum annuum) was prepackaged in vacuum (PE/Nylon film bag), and irradiated with the dose of 0, 3, 5 or 7 kGy at 0$^{\circ}C$. The odor of irradiated red pepper powder was classified into 4 groups (0, 3, 5, and 7 kGy) by electronic nose using metal oxide sensors, and the volatile compounds developed by irradiation were analyzed by GC-MS along with solid phase microextraction. Hexanoic acid and tetramethyl pyrazine, which were found in red pepper powder of 0 kGy, disappeared in irradiated red pepper powder. Further, 1,3-bis(1,1-dimethylethyl)-benzene was detected by GC-MS as a new developed volatile compound in irradiated red pepper, and this compound was identified to be originated from packaging material not from red pepper powder. This study showed that off-odor from packaging materials was responsible for the volatiles produced from dried food treated with irradiation.

• 한국식품영양과학회지
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• 제45권9호
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• pp.1333-1337
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• 2016

본 연구는 고추씨 분말이 닭다리살 재구성 육포의 이화학적 및 관능적 특성에 미치는 영향을 규명하고자 조사하였다. 고추씨 분말의 함량을 각각 0%(control), 1%, 2%, 3%를 첨가하여 닭다리살 재구성 육포를 제조하였으며, 실험 결과는 다음과 같다. 고추씨 분말을 첨가한 닭다리살 재구성 육포의 수분 함량이 대조구보다 유의적으로 높게 나타났으며 (P<0.05), 단백질 함량은 고추씨 분말을 첨가할수록 줄어드는 경향을 나타내었다. 가열 전후 pH는 고추씨 분말 첨가량이 증가할수록 감소하는 경향을 보였다. 가열 전후 명도, 적색도와 황색도는 고추씨 분말이 증가함에 따라 증가하는 경향을 보였다. 보수력, 건조수율은 고추씨 분말을 첨가할수록 증가하는 경향을 보였으나, 전단력은 고추씨 분말을 첨가할수록 감소하는 경향을 보였다. 관능평가에서 고추씨 분말을 3% 첨가한 닭다리살 재구성 육포의 색도, 풍미, 연도, 다즙성과 전체적인 기호도가 가장 우수한 평가를 받았다. 이상의 연구 결과를 종합하면 3% 고추씨 분말을 첨가한 닭다리살 재구성 육포가 조직감과 관능적 특성을 증진시킨다고 판단된다.

• 한국식품영양학회지
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• 제19권1호
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• pp.53-57
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• 2006

우리나라 전통김치의 제조방법에 따른 건조고춧가루의 사용시 고추건조에 필요한 경비와 위생문제를 해결하고, 고추 고유의 색상 유지를 위하여 $7^{\circ}C$에서 저장하면서 두 김치의 pH, 적정 산도, 총 세균수, 총 젖산균수 및 관능검사를 실시한 결과는 다음과 같다. 건고춧가루와 마쇄 홍고추 김치에 있어서 pH의 변화, 총산도의 변화, 총세균수 및 총 젖산균수의 변화양상은 비슷하였으며, 관능면에 있어서는 마쇄 고추김치가 전체적인 기호도에 있어서 낮은 값을 보였는데, 이는 마쇄 홍고추 김치에 사용된 고춧가루의 상대적인 건물량이 적은 것에 기인한 것으로 생각된다.

• 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.