• Korean journal of food and cookery science
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• v.33 no.1
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• pp.9-19
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• 2017

Purpose: This study was conducted to obtain basic data for the quality characteristics of commercial kimchi pastes. Methods: The physicochemical, microbial, and sensory quality characteristics of kimchi paste purchased from 12 companies (KP 1-12) were investigated. Results: Commercial kimchi pastes contained a moisture content of 61.60-82.99%. The pH and titratable acidity of samples were 4.88-5.92 and 0.56-1.58%, respectively, and salinity was on average, 3%. The reducing sugar content was approximately 67.35 mg/mL, and those of KP 8 was higher by approximately 100 mg/mL. American Spice Trade Association (ASTA) value of kimchi pastes varied based on the samples. The commercial kimchi pastes contained capsaicin and dihydrocapsaicin at 1.51-7.84 and, 0.54-2.26 mg/100 g, respectively; sodium and potassium contents were 383.32-1,563.45 mg/100 g and 264.49-571.95 mg/100 g, respectively; and the Na/K ratio was 1.21-5.48. The number of aerobic bacteria and lactic acid bacteria detected from 5.00 to 8.00 log CFU/g. The number of yeast and mold detected from 0.50 to 2.66 log CFU/g. Coliform was detected at approximately 3-4 log CFU/g, whereas Escherichia coli was detected only in KP 3 and KP 7. Overall acceptability of kimchi paste showed a higher score in KP 1. The commercial kimchi pastes showed higher salinity and Na/K ratio and E. coli was detectedin some kimchi paste samples. Conclusion: Therefore, further studies are required to lower the Na/K ratio, for recipe developments, and the standardization of quality and hygiene safety of kimchi paste.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.266-271
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• 1992

The contents of capsaicinoids, free sugars and organic acids of 10 Korean varieties of red pepper power were measured and the sensory properties of their water extracts were compared in order to investigate the influence of the composition of taste components on sensory acceptability of Korean red pepper. The composition of taste components in red pepper powder varied widely depending on the varieties; total capsaicinoid content varied from 0.029 to 0.296%, free sugar $8.45{\sim}15.21%$ and organic acid $4.58{\sim}17.54%$. Capsaicinoid contents, especially dihydrocapsaicin content, were highly correlated with the pungent taste of the water extract of red pepper powder (r=0.870), but did not show significant relationship to the overall sensory acceptability. The sensory overall acceptability was highly influenced by the contents of total sugar (r=+0.815), reducing sugar (r=+0.805), glucose (r=+0.814) and fructose (r=+0.787). Multiple regression with total sugar $(X_1)$, total capsaicin $(X_2)$ and total organic acid contents $(X_3)$ increased the correlation coefficient for sensory acceptability(Y) to R=0.9008. From the result, a regression equation of $Y=0.9808X_1-10.7526X_2-0.1664X_3-4.1147$ was obtained.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.724-729
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• 1993

Quality characteristics of 3 kinds of traditional kochujang were investigated during 6 months of fermentation in order to obtain information for the industrial production of traditional kochujarg. Tested kochujang included Sunchang kochujang prepared with glutinous rice, Boeun kochujang prepared with barley, and Sachun kochujang prepared with wheat. The reducing sugar contents of Sunchang, Boeun, and Sachun kochujang increased up to 30, 90, and 150 days of fermentation, respectively, and then decreased thereafter. Ethanol contents of traditional kochujang increased up to $0.4{\sim}1.2%\;at\;120{\sim}150$ days of fermentation and decreased thereafter. Amino nitrogen content of Sunchang kochujang showed a slight increase during fermentation, however, those of Boeun and Sachun kochujang showed a rapid increase up to 150 days of fermentation. Ammoniacal nitrogen content of 100 g kochujang increased up to $50{\sim}75mg$ at 60 days of fermentation and leveled off thereafter. Capsaicin and capsanthin contents of 100 g kochujang were $15{\sim}18mg\;and\;60{\sim}180mg$ before fermentation and decreased to $12{\sim}14mg$ and $50{\sim}120mg$ at 180 days of fermentation, respectively.

• Journal of Nutrition and Health
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• v.33 no.8
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• pp.787-793
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• 2000

The purpose of the present study was to investigate effects of kochujang and red pepper on energy intake, body fat content and energy expenditure in rats fed on high-fat(30%) diet. Kochujang and red pepper power were added in the high-fat diet, adjusting the level to 95 and 22g/kg diet, respectively, The level of red pepper addition was corresponding was corresponding to the level of the content of red pepper powder in the kichujang-added diet. Kochujang induced a 30% reduction in body fat gain which was associated with a significant increase in energy expenditure. However, red pepper reduced body fat gain by only 15%. Furthermore, energy expenditure was not affected by red pepper. Metabolizable energy intake, apparent digestibility and body protein gain were not affected by either kochujang or red pepper. It has been known that capsaicin, a pungent component of red pepper, enhances activity of brown adipose tissue through increasing protein content. In the present study, in addition of protein content, DNA content of interscapular brown adipose tissue was also increased by kochujang. Therefore, it appeared that the anti-obesity effects of kochujang was greater than those of red pepper, indicating more than red pepper was involved in the expression of the anti-obesity effects of kochujang(Korean J Nutrition 33(8) : 787-793, 2000)

• Korean Journal of Organic Agriculture
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• v.18 no.2
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• pp.209-219
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• 2010

This study was carried out to evaluate the effects of applying levels of organic liquid fertilizer (OLF) on growth and fruit quality of hot pepper. The OLF was made with compositions of chicken dung : rice bran : soybean meal (2:1:1). Hot pepper was applied with 5 treatments; control (chemical fertilize), OLF-1.0X (standard applying levels), OLF-0.7X (70% of standard applying level), and OLF-1.3X (130% of standard applying level). The plant height was reduced at 23cm in the OLF-1.0X treatment compared to control of 293cm. The number of hot pepper fruits was significantly increased. The content of capsaicin in the ripened pepper decreased by 23.6% in the OLF-1.0X treatment with $253mg{\cdot}kg^{-1}$ compared with control of $331mg{\cdot}kg^{-1}$, but the content of free sugar increased by 19.5%. The content of capsaicin and soluble solid content in OLF-1.3X treatment were significant different with other treatments. The yield of red pepper in OLF-1.0X treatments increased by 15% with $4,190kg{\cdot}10a^{-1}$ compared to control of $3,643kg{\cdot}10a^{-1}$, and OLF-1.3X and OLF-0.7X treatments showed increase by 10% and 6%, respectively.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.162-165
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• 1979

In order to study the red-coloring effects of hot pepper fruit by light treatment during after-ripening period, 'Karak Geumjang No. 2 green hot pepper fruits, Capsicum annuum L., after 30 to 35 days from flowering were harvested and white, red and blue light treatments at the energy level of $40\;{\mu}watt/cm^2/sec$ were given at $25^{\circ}C$. When compared with white light, total chlorophyll content was strikingly decreased by blue light treatment and no difference in the chlorophyll contents between red and white light was observed. The chlorophyll a and b showed a similar decreasing patterns as shown in the case of total chlorophyll. Total carotenoid content was higher in the blue light treatment by 31% than the white light. However, red light decreased the carotenoid condent as compared to the white light treatment. But ${\beta}-carotene$ was not changed by red light as compared to white light. Blue light treatment increased ${\beta}-carotene$ content (0.71 mg%-f.w.) as compared to white light treatment (0.56 mg%-f.w.). Therefore, blue light treatment increased red-coloring responses of hot pepper fruit during after-ripening period. The capsaicin content was slightly increased by blue light and no red light influence was observed.

• Journal of Applied Biological Chemistry
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• v.43 no.3
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• pp.152-155
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• 2000

The contents of various capsaicinoids viz. nordihydrocapsaicin (NDC), capsaicin (CAP), and dihydrocapsaicin (DHC) were determined in different parts of fruits (placenta, pericarps, seeds, and whole fruits) at different developmental stages after flowering and compared with the capsaicinoid synthetase (CS) activity. The capsaicinoid contents were very low up to 24 days after flowering (DAF), and there was a significant increase at 36 DAF in all parts of fruits. The enzyme activity of placenta increased to maximum at 24 DAF, and thereafter it gradually decreased. There were no significant amounts of enzyme activities in other parts of the fruits. In Subicho (inbred line) the content of DHC was slightly higher than CAP in all parts. of the fruits throughout the development stages of fruits, whereas in Chung Yang the CAP content was higher compared to the DHC content. The contents of total capsaicinoids in Chung Yang were also higher than Subicho. However, the crude enzyme extract obtained from Chung Yang led to the synthesis of DHC almost exclusively when the substrate, 8-methyl nonanoic acid, was added to the reaction mixture. Our results suggest that the composition of individual analogue of capsaicinoids depends upon the substrate available in the fruits.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1090-1096
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• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• Korean Journal of Food Science and Technology
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• v.33 no.2
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• pp.231-237
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• 2001

This study was carried out to investigate characteristics of the red peppers for Kimchi preparation. Four cultivars of Korean red pepper with different color value, ten brands of commercial red pepper powder produced at different areas and paprika with imported from Spain were collected. These sample were analyzed for proximate composition, color, capsaicinoid and sensory evaluation, etc. Proximate composition was moisture of 12.6-17.13%, ash of 5.11-8.93%, crude lipid of 7.68-12.81% and crude protein of 11.35-16.72%. Free sugar content showed two-times among samples, the lowest sample was 11.35%(Shintaein), whereas the highest sample was 21.06% (Koisan). Capsaicinoid content of cultivars showed the highest value Dabok with 75.49 mg% and the lowest value Gusung with 18.77 mg%. American Spice Trade Association(ASTA) value, it was indicated redness of red pepper, showed very wide range of values with 47.3-144.7. Correlation coefficient($R^2$) of ASTA value and $a^* $was 0.87, while $R^2$ of 0.05 between of ASTA value and capsaicinoid contents. In sensory attributes, Dongbang(0.87 mg%) and Gusung(0.43 mg%) were not significantly different, while Dabok(1.74 mg%) was significantly different from other smaples in lag time, overall intensity and duration. The difference threshold of hot taste and ASTA value was over 1.0 mg%(capsaicinod content), 70(ASTA value), respectively.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.25-31
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• 2004

Characteristics of good-quality red pepper powder produced using $N_{2}$-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of $N_{2}$-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder ($0.584{\pm}0.001$) was significantly lower than sun-dried ($0.848{\pm}0.001$) and $N_{2}$-circulated low temperature-dried products ($0.832{\pm}0.002$. Use of $N_{2}$-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of $N_{2}$-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using $N_{2}$-circulated low-temperature drying method have the best quality among all samples tested.