• 한국식생활문화학회지
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• 제30권5호
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• pp.576-586
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• 2015

This study compared and analyzed the consumption and amount of red pepper used in Baechu Kimchi (cabbage Kimchi) especially the amounts used in Kimchi recipes with respect to the passage of time from the 1930s to the 2010s. In this analysis, 78 recipes for cabbage Kimchi were taken from books, daily newspapers and magazines from 1930 to 2014 and collected for comparison. The result of the study showed that the consumption and inclusion of dried red pepper powder in cabbage Kimchi increased. The average consumption of red pepper in the 1930s was 5.75 g, and the number went up to 8.83 g in the 1940s, to 13.8 g in the 1950s, and to 20.25 g in the 1960s. The amount dramatically increased from 1970 to 1980 (53.37 g) and kept rising until 2010 (71.26 g). The average consumption of red pepper in cabbage Kimchi in the 2010s is about 12 times that of the 1930s.

• 한국식생활문화학회지
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• 제25권1호
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• pp.9-16
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• 2010

To establish a globalization strategy for Korean food, it is important to ascertain foreign consumer's taste preferences and to evaluate their sensory perceptions of Korean food. In concert with previous studies, the most preferred food were Bulgogi and Galbi. However, respondents showed somewhat different preferences for other foods. Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Galbitang and Japchae, and Western participants preferred Galbitang, Mandu and Bibimbap. The most preferred condiment was hot pepper paste (the representative condiment of Korea) and the least preferred one was ginger. Hot pepper paste was preferred most by Japanese participants, while Chinese participants tended not to prefer ginger and other Asian participants excepting those from China and Japan disliked vinegar most. Foreign consumers tended to consider Korean food as sweet, salty and very hot. Chinese participants considered Korean food to be 'plain' and 'light and washy' in taste, while Japanese participants considered Korean food to be 'greasy' and 'thick and sticky'. Chinese participants considered typical servings to be inadequate, while Japanese participants considered the servings as excessive.

• 한국식품영양학회지
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• 제27권4호
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• pp.678-683
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• 2014

This study was conducted to investigate the effect of Korean red pepper extracts on physiological and sensory characteristics. The Korean red pepper extracts were added to chocolate at weight percentages of 0, 2, 4, and 6%. The sensory characteristics made with various Korean red pepper concentrations of the additives were measured as follows: color values (L-value, redness, and yellowness), total phenol, total capsaicinoid, total carotenoid, and ABTS radical scavenging activity. In sensory evaluation, significant differences (p<0.05 and p<0.01) were shown in taste, spiciness, and overall acceptability depending on the addition of pepper extracts. However, there were no significant differences in the properties of aroma and bitterness for chocolate.

• 한국식품조리과학회지
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• 제30권5호
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• pp.588-595
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• 2014

To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at $10^{\circ}C$. The pH of pak-choi Baikkimchi decreased little for the first days but decreased significantly after day 20. The larger amount of the red pepper seed kept pH the less affected. The total acidity of pak-choi Baikkimchi increased within 20 days. Lactic acid bacteria count, pak-choi Baikkimchi with 0% red pepper seed decreased after 30 days' increase, while pak-choi Baikkimchi with 3% and 5% red pepper decreased significantly after 20 days' increase. Hunter's color L value increased during storage but a and b value decreased. Pak-choi Baikkimchi with 0%, 5% and 7% red pepper seed on day 10, pak-choi Baikkimchi with 1% 3% red pepper seed on day 20. Flavor preference was higher on day 20 of storage. In taste analysis, pak-choi Baikkimchi with 3% and 7% red pepper seed higher preference on day 10 and with 5% on day 30. Appearance preference was higher for pak-choi Baikkimchi with 0% and 3% red pepper seed on day 10 and with the others on day 20. Texture preference decreased as the storage time. Overall preference of pak-choi Baikkimchi with 0%, 1% and 7% were higher on day 10, pak-choi Baikkimchi with 3% and 5% red pepper seed were higher on day 20. In conclusion, the quality properties and sensory characteristics of pak-choi Baikkimchi were optimal on day 20 of storage and 3% red pepper seed.

• 한국식품영양학회지
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• 제26권4호
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• pp.655-662
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• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.

• 한국식생활문화학회지
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• 제13권3호
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• pp.183-189
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• 1998

Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).

• 한국식품영양과학회지
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• 제26권6호
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• pp.1194-1199
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• 1997

The effect of hot taste preference on selected immune responses was investigated in human peripheral immunocompetent cells. Human lymphocytes and natural killer(NK) cells were prepared at a concentration of 2$\times$$10^{6}$ cells/ml in RPMI-1640 containing 10% fetal bovine serum. Lymphocytes proliferation was determined with the [$^{3}H$]-thymidine pulse for 18hrs after concanavalin A, phytohemagglutinin, Salmonella typhimurium mitogen, or media alone. NK cell activity was measured by cytolysis of $^51Cr$-labeled target cells K562. Serum antibodies levels such as IgM, IgG, IgA were also measured by ELISA method. There was no difference of serum IgM level among the groups, but IgG and IgA levels were greater in the group with hot taste preference than those of the group without hot taste preference. In lymphocytes of the group with hot taste preference there was a greater mitogen-induced lymphocyte proliferative responses compared to the group without hot taste preference. In addition, NK cell activity in group with hot taste preference was lower than that of the group without hot taste preference. These results suggest that the eating habit of spicy food containing hot components may affect immune status by modulating selective immunocompetent cells function.

• 약학회지
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• 제3권1호
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• pp.11-14
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• 1957

"Kotchujang" is a favorite food among the Korean. "Kotchujang" is a fermented food made from rice, red pepper, table salt, water, and "Maeju". "Maeju" is a fermented Soybean and is the fermentation source for Kotchujang. The freshly prepared Kotchujang is quite hot due to the hot component of red pepper, Capasaicin and it is getting to decrease the hotness resulting to the delicious and milder taste after fermation for some time (one to two months ususally at home). No one studied on this fermentation process on biochemical view-point yet.n process on biochemical view-point yet.

• 대한가정학회지
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• 제19권3호
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• pp.41-45
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• 1981

This study was carried out to observe the changes of Vitamin C content and to preserve the quality for the circulation periods of hot green pepper fruits wrapped with polyethylene film under the indoor temperature, as well as to find the proper time for harvest of hot green pepper fruits as a hot taste food and vegetable. the results obstained were as follows: 1. The consignment rate of hot green pepper fruits was highest, 60.2% on the 25th day after flowering, the nest 25.4% on the 20 th day, 10.3% on the 30th day and 4.1% on the 35th day. 2. the content of Vitamin C I each pepper fruits was highest o the 30th day, considerably high on the 25th day and 20th day. 3. The total content of Vitamin C in each part of hot green pepper fruits; the content in pericarp was much higher than in placenta and seed, and that of hydro type Vitamin C was almost the same. 4. The reduction rate of vitamin C during circulation periods was highest on the 3rd day; 42% in pericarp, 50% in placenta, 65% in seed. But in the package wrapped up with polyethylene film, the reduction rate in the same period was 5% in pericarp, which was very low in reduction, and those in placenta and seed were almost the same as in the unwrapped state.

• 한국식품조리과학회지
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• 제18권1호
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• pp.34-42
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• 2002

The purpose of this study was to develop a seasoned Hwangseoke-jeot(a kind of salted and fermented fish) with chitosan having less fishy smell and salty taste. In order to decrease the fishy smell and increase the palatable taste effectively, four types of seasoning were developed, in which minced ginger, garlic and onion were included. In order to improve the color and flavor of seasoned Hwangseoke-jeot, high-quality powdered hot red pepper was also added in all the seasonings. Seasoned Hwangseoke-jeot type 1 had the oil and roasted powder of sesame, which are known to decrease fishy smell and palatable taste, and was the basis of other seasoned Hwangseoke-jeot. Type 2 had the oil and roasted powder of perilla, which also were known to decrease fishy smell and to increase palatable taste effectively. Type 3 had roasted soybean powder and laver to increase savory and palatable taste. It was developed especially for old and young people who like savory taste. Type 4, containing citron syrup, was for the young and children. All the developed seasoned Hwangseoke-jeot samples had better red color and other sensory properies than the control (S-company's seasoned Hwangseoke-jeot), as tested by colorimetry and sensory evaluation. More than 1% (w/v) of chitosan gave an astringent taste to seasoning, so it is recommended not to exceed 1% (w/v) in the seasoning. The developed functional seasonings of jeot would be applicable to other kinds of jeot.