• Culinary science and hospitality research
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• v.24 no.3
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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.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.2
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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.

• Korean Journal of Food Science and Technology
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• v.22 no.4
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• pp.415-420
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• 1990

To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, $5^{\circ}C\;and\;-3^{\circ}C$ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was $1.190{\times}10cm^{-7}/sec$, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at $5^{\circ}C$.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.150-156
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• 2011

Germinated barley, instead of glutinous rice, was used to make health-enhancing fermented red pepper paste. The proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analyzed during fermentation. The sensory characteristics and ${\gamma}$-amino butyric acid (GABA) contents of CGRPP and GBRPP were evaluated. The contents of ${\beta}$-glucan and GABA showed the highest value after 48 hrs of germination. During the fermentation, the contents of GABA in GBRPP increased up to 28 days and then decreased. During sensory evaluation, the consumer liked the GBRPP more than CGRPP. The GABA contents were increased during fermentation and GABA contents of GBRPP were twice as much as that of CGRPP. These results suggest that the GBRPP can have consumer acceptance for its health benefits and taste and can therefore become commercialized.

• Journal of Industrial Technology
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• v.3
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• pp.87-94
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• 1983

Heating characteristics of red pepper paste packed in report pouches of various thicknesses and their storage stability were investigated to determine the adequate processing conditions that good bacteriological safty and minimal quality changes could be obtained, when sterilized by using a steam-air system retort. A heat penetration into pouch-packed red pepper paste was carried out through by a conductive heat transfer, indicating a simple logarithmic heating curve, and the smaller thickness revealed the higher heat penetration rate, suggesting the possibility of high temperature-short time sterilization of red pepper paste. The processing conditions with Fo-value of 4.5 or higher were sufficient for keeping up bacterial safty, but based on C-value, better quality retention was obtained at pouch thickness of 15mm under the processing temperature of $120^{\circ}C$. Subsequent storage study revealed that the red pepper paste packed in 15mm and processed at $120^{\circ}C$ with Fo=4.5 could be held without any spoilage and overall acceptance change, when stored for 6 months at room temperature under the relative humidity of 70%. After 3 months storage in $38^{\circ}C$ under saturation humidity, overall acceptance of red pepper paste were judged not to be maintainable on the acceptable level, but it may be suggested that above the results could be kept up a desirable quality without any remarkable deterioration.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.8
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• pp.1174-1180
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• 2014

This study was done to investigate the quality properties of beef jerky with soy sauce, red pepper paste, and soybean paste replacing salt. Sliced beef samples were cured in salt (control), soy sauce, red pepper paste, and soybean paste for 24 or 48 h and then dried at $70^{\circ}C$ for 8 h. Treatments showed higher final moisture content and lower $Na^+$ concentration than the control after drying for 8 h. The lightness and shear force values were lower in all treatment samples than in the control during 48 h of curing time. In particular, lower lipid oxidation was found in the jerky cured with red pepper paste than in the control. Sensory evaluation showed that color, flavor, and tenderness of jerky samples were improved by replacing salt with soy sauce, red pepper paste and soybean paste, and higher likeability scores of the beef jerky were obtained among those treatments after 48 h of curing time.

• 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.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• The Korean Journal of Food And Nutrition
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• v.21 no.3
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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.

• Korean Journal of Microbiology
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• v.8 no.4
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• pp.151-162
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• 1970

This experiment was carried out to investigate the yeasts for the brewing of red pepper paste during the fermentation periods. The yeasts in the red pepper paste were isolated and identified, and they were classified by coloring with the treatment of TTC(2, 3, 5, triphenyltetrazolium chloride) agar and counted in process of time.