• Preventive Nutrition and Food Science
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• 제13권3호
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• pp.231-236
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• 2008

Response surface methodology (RSM) was used for the analysis and optimization of the production process of strawberry Kochujang. Experiments were carried out according to a central composite design, selecting strawberry puree content and red pepper powder content as independent variables and soluble solids content, moisture content, water activity, color characteristics ($L^*-$, $a^*-$, and $b^*$-values) as response variables. The polynomial models developed by RSM were highly effective for describing the relationships between the study factors and the responses. Kochujang containing a higher amount of red pepper powder had a higher soluble solids content; on the contrary, soluble solids content decreased with the increase in the strawberry puree content in the sample. Moisture content increased with increased strawberry puree content but decreased with increased red pepper powder content. Water activity increased with the increase in strawberry puree content in the sample but was less affected by the amount of red pepper powder content. Decreases in $L^*$-values with increasing amount of red pepper powder were noted. $a^*$-values decreased with the increases in red pepper powder content but increased with the increase in strawberry puree content in the Kochujang formulation. $b^*$-values decreased with the increases in red pepper powder content but was less affected by the strawberry puree content. Overall optimization, conducted by overlaying the contour plots under investigation, was able to point out an optimal range of the independent variables within which the six responses were simultaneously optimized. The point chosen as representative of this optimal area corresponded to strawberry puree content=14.36% and red pepper powder content=11.33%, conditions under which the model predicted soluble solids content=$59.31^{\circ}Brix$, moisture content=45.30% (w.b.), water activity=0.758, $L^*$-value=24.81, $a^*$-value=7.250, and $b^*$-value=10.19.

• 문화기술의 융합
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• 제8권4호
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• pp.355-360
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• 2022

최근 국내산 고추의 생산 비용 상승과 수입산 고추의 도입으로 고춧가루 원산지 허위표기 등의 피해사례가 속출하고 있다. 이에 따라 원산지를 신속하고 정확하게 판별하는 문제가 대두되었다. 기존의 고춧가루 원산지 판별법의 경우 무기 및 유기성분을 실험적으로 대조 및 분석하여 비용과 시간이 많이 든다는 한계가 있다. 이를 보완하기 위해, 본 연구는 머신러닝을 도입하여 국내산, 수입산 고춧가루 분류를 제안한다. 고춧가루에 포함된 53가지 성분에 대하여 머신러닝 모델을 설계하고 검증하였다. 본 연구를 통해 어떠한 성분이 원산지 판별 시 중요하게 활용되는지 파악 할 수 있었다. 추후 고춧가루뿐만 아니라 다양한 식품으로 확장하여 원산지 판별에 드는 비용을 보다 줄일 수 있을 것으로 기대된다.

• Food Science and Biotechnology
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• 제14권2호
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• pp.280-285
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• 2005

Applicability of near infrared reflectance spectroscopy (NIRS) was examined for quality control of red pepper powder in milling factories. Prediction of chemical composition was performed using modified partial least square (MPLS) techniques. Analysis of total 51 and 21 red pepper powder samples by conventional methods for calibration and validation, respectively, revealed standard error of prediction (SEP) and correlation coefficient ($R^2$) of moisture content, ASTA color value, capsaicinoid content, and total sugar content were 0.55 and 0.90, 8.58 and 0.96, 31.60 and 0.65, and 1.82 and 0.86, respectively; SEP and $R^2$ were low and high, respectively, except for capsaicinoid content. The results indicate, with slight improvement, on-line quality measurement of red pepper powder with NIRS could be applied in red pepper milling factories.

• Journal of Nutrition and Health
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• 제28권1호
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• pp.53-60
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• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• 한국식품영양학회지
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• 제21권3호
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• pp.288-292
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• 2008

To save cost and time in Kimchi manufacture, the use of raw red-pepper paste and device-mashed vice materials, in place of dried red-pepper powder, was examined. Two kinds of Kimchi were prepared: One with dried red pepper powder and device-not mashed vice materials and the other with raw red pepper paste and device-mashed vice materials. Then pH, total acidity, total viable cell counts, total lactic acid bacteria and sensory characteristics were evaluated. Comparisons of the two Kimchis, indicated that changes in pH, total acidity, the total number of viable cells and total lactic acid bacteria were similar between the two groups. The acceptability score of the Kimchi made using the raw red pepper paste and device-mashed vice materials was slightly lower than that of Kimchi made using the dried red-pepper powder. This color was indistinctly changed since the vice materials were mashed and mixed. In conclusion, the results indicate that when manufacturing Kimchi using device-mashed vice materials, Kimchi of better quality can be made by adding dried red-pepper powder.

• 동아시아식생활학회지
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• 제12권2호
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• pp.173-186
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• 2002

Red pepper have affected traditional cuisines through various ways since they were first introduced in Korea over 400 years. But we on easily determine that red pepper powder and red pepper paste were not used daily dishes until 1940 as we look into traditional cookbooks. Chinese pepper and black pepper were used for hot spices before red pepper was introduced in Korea. It is estimated that red pepper was introduced during the last of 1500s the Japanese invasion of Chosun dynasty, but it was first used to make Sunchang red pepper paste in $\boxDr$Sumunsasul(수문사설)$\boxUl$(1740), and to make Kimchi in $\boxDr$Jeungbo Sanlimkungje(증보 산림경제)$\boxUl$(1766), and it became a general spice for vegetables in the middle of the 1800s. Pepper is mostly used to make Kochujang(red pepper paste), Kimchi, Jutkal(salted flesh) and Jangaji(salited very.) etc as fermentable cuisines. The attribute of using pepper was developed fur fermentable spices, and to give spicy flavor to cuisines. The types of peppers using traditional cuisines are various such as unripened pepper, red pepper, red pepper powder, red pepper paste, and pepper leaves. Traditional dishes with vegetables mostly use red peppers. Fish dishes(soup, stew, bracing, roasting, steaming) also use red peppers. Soup '||'&'||' stew with meat item partly use red pepper but steaming, roasting dishes with meat item not use pepper. roasted pork, pork ribs, steamed chicken of spicy meat cuisines in the 1930s did not use pepper. Kochujangbokkum(고추장볶음) is one of the oldest cuisines for using red pepper paste in the 1800s. Sliced red peppers and red pepper powder are mostly used for garnishing of cuisines.

• 한국식품영양학회지
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• 제20권1호
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• pp.63-67
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• 2007

고추 자원을 최대 활용하고, 농가의 수익을 올리기 위하여, 청고춧가루로 김치를 제조한 후 홍고춧가루와 김치와 pH, 총산도, 생균수, 젖산균수 및 관능 등을 비교 검토하였다. 청고추 김치와 홍고추 김치의 pH 및 총산도의 변화 양상은 거의 같은 것으로 나타났다. 또한 두 김치의 적숙기 초기에서 말기까지, 생균수와 젖산균수에 있어서도 거의 같은 양상을 보였다. 그리고 관능은 청고추 김치가 홍고추 김치에 비해 전반적으로 아주 낮은 값을 보였는데, 이는 김치의 붉은 색에 대한 기본 관념 때문인 것으로 사료된다.

• 한국식생활문화학회지
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• 제33권2호
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• pp.125-132
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• 2018

This study was carried out to determine the optimal storage conditions by examining the effects of the storage conditions on the quality of red pepper powder during storage in households. Red pepper powder was stored at room temperature ($20^{\circ}C$), refrigeration (2 and $-1^{\circ}C$) and frozen (-5 and $-20^{\circ}C$) for 3, 6, 9 and 12 months. The ASTA color value, capsanthin content and redness ($a^{\ast}$) of the red pepper powders stored at -5 and $-20^{\circ}C$ were not decreased significantly depending on the storage temperatures until 9 months. The pH of red pepper powder stored at $20^{\circ}C$ decreased significantly until 9 months and increased at 12 months. The microbiological quality of the red pepper powder stored at -5 and $-20^{\circ}C$ was more stable during long-term storage. In the sensory evaluation of red pepper powder stored under all conditions, the overall freshness, redness, hot flavor, moisture release, and edibility decreased with increasing storage period from the control to 12 months. Moisture release increased from 3 months to 12 months. Overall, red pepper should be stored at low temperatures (2, $-1^{\circ}C$) for up to 6 months, and frozen (${\geq} -5^{\circ}C$) for 6 to 9 months. The optimal temperature for long-term storage (${\geq}9$ months) was $-20^{\circ}C$.

• 한국식품위생안전성학회지
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• 제38권2호
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• pp.63-68
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• 2023

본 연구에서는 저장 조건이 고춧가루 중 곰팡이 생존에 미치는 영향을 분석하였다. 고춧가루에 A. terreus, A. flavus, R. microsporus, A. fumigatus, A. niger, A. ochraceus 등 총 6종의 곰팡이를 접종하여 균액 농도가 4-6 log CFU/g이 되도록 하였다. 곰팡이를 접종한 고춧가루는 Clean bench에 건조하여 지퍼백에 포장한 후 -20℃, 5℃, 15℃, 25℃에 저장하였다. Clean bench에 건조한 고춧가루의 수분활성도는 0.502±0.001이었다. A. terreus 등 균주 6종 모두 25℃에서 가장 먼저 곰팡이가 사멸하였으며, -20℃에서 가장 마지막에 사멸하거나 168일 동안 사멸하지 않았다. 따라서 본 연구 결과, 고춧가루의 수분활성도를 0.6이하로 건조한 후 지퍼백에 소분하여 상온에 보관하는 것이 곰팡이로부터 안전할 것으로 판단되었다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1132-1136
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• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.