• 한국식생활문화학회지
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• 제14권4호
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• pp.385-393
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• 1999

The purpose of this paper on Hoe (raw beef) is to investigate various kinds of its recipes, with equal focus on seasonings and sauces as well as its main and sub ingredients. The recipes of Hoe can be broadly classified into four large groups such as Salkogi Hoe(Red meat Hoe), Hankazi Naechang-yook Hoe(made from internal organs), Jap Hoe(1)(miscellaneous Meat Hoe) and Jap Hoe(II)(rolled with a whole pinenut) while the cook books written before 1945 indicate that the number of recipes reaches up to 21. The recipe of Salkogi Hoe comprises following three steps. Cut raw beef into thin strips and season them if necessary, then sprinkling sufficient pinenut powder on the strips. Its main sauce is hot pepper paste with vinegar. The recipe of Hankazi Naechang-yook Hoe uses kidney, manyplies, liver and tripes as main ingredients. Kidney should be thinly sliced with mixture of salt, seasame salt, seasame oil, and pepper as its seasonings. Regarding Manyplies, liver and tripes, there exists two possible ways to season them after cutting into strips. You can season with sesame oil and pepper or only with salt. Main ingredients of Jap Hoe(I) consist of beef, pork, kidney, manyplies, liver and tripes, among which minimum two ingredients are selected. Ingredients selected are sprinkled with pinenut powder after cutting into thin strips. And Hot pepper paste with vinegar is used as main sauce. The recipe of Jap Hoe(II) is to cut manyplies into pieces of 2Cm by 5 Cm without removing their black part and roll each piece with a whole peanut in such a manner that the peanut sticks from rolled piece.

• 한국식품조리과학회지
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• 제15권4호
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• pp.370-376
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• 1999

고춧가루 공장에서 폐기물로 발생되는 고추씨를 매운맛을 지닌 향신 조미 물질로서의 효과적인 활용하기 위하여 실험하였다. 고추씨는 열수추출하였으며 추출시 추출온도와 시간 및 소금, 당, 인산염과 유기산등의 첨가 영향을 검토하였다. 또한 추출전 10$0^{\circ}C$에서의 증자나 215$^{\circ}C$와 33$0^{\circ}C$에서의 볶음의 영향도 검토하였다. 그 결과 고추씨를 증자 또는 볶음하여 추출한 경우에 수율은 증가하였지만 탁도는 감소하였으며 매운 향미는 비가열처리구에서 높았다. 고추씨를 7$0^{\circ}C$-10$0^{\circ}C$에서 10-60분간 열수추출하였을 때 8$0^{\circ}C$에서 30분간 추출한 시료가 비교적 높은 27%의 수율을 나타내었으며 매운맛도 높았다. 한편, 소금, 당, 인산염과 유기산을 첨가하여 8$0^{\circ}C$에서 30분간 추출한 수율은 0.5% NaCl이 27.21%, 0.2% $Na_2$HPO$_4$은 29.21%로 대조구보다 약간 증가하였으며 매운 향미에는 큰 영향이 없었다.

• 한국식생활문화학회지
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• 제26권4호
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• pp.374-382
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• 2011

The origin of Korean traditional food's spicy taste dates back to the first telling of the Dangun myth-a story of a tiger and bear who tried to reincarnate themselves in human form by eating garlic and wormwood. For a long time, Koreans have eaten spicy vegetables such as green onion, garlic, ginger, mustard, leeks, corni, cinnamon bark, and Chinese peppers (Zanthoxylum schinfolium) and Zanthoxylum bungeanum. In prehistoric times, spicy vegetables were probably used to eliminate the smell of meat. In the agricultural age, they were used to supplement meals with fresh taste. They were also used as a substitute for salt (salt was very precious and expensive) as well as side dishes for the poor. Spicy vegetables have also been used as a substitute for main dish like medicinal gruel and used to increase the spiciness of soup, and they are usually used as a side dish and with condiments in namul (cooked vegetable dishes), sangchae (salad), ssam (wrapped in greens and garnished with red-pepper paste or other condiments) and Kimchi. In addition, chili pepper was introduced to the Korean Peninsula in the middle of the Joseon Dynasty (mid-15th, 16th century). The soil and climate of the Korean Peninsula are suitable to growing chili pepper, and chili pepper has excellent adaptability and productivity. Accordingly, it is processed to red pepper powder and has become a major part of traditional Korean food along with Chinese pepper. Since the Joseon Dynasty, many kinds of Kimchi made with red pepper powder have been developed, and most Koreans enjoy them these days. The main characteristics of Korean food are spiciness and honest-to-goodness taste.

• 한국식생활문화학회지
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• 제23권4호
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• pp.427-437
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• 2008

This study examined the ingredients and cooking methods of side dishes in "Chosunmusangsinsikyorijebub" during the year of 1924, approximately. In the recipe for Tang (Guk), there was much use of various parts of beef, fish, shellfish, vegetables, and mushrooms, and soybean paste, hot pepper paste, and soy sauce were used as seasonings. For Chootang and Byulchootang, cinnamon powder was added at the end of cooking. In foods such as Tang (Guk), Gigimi, Chigye, Chim, and steamed dishes, which were made of beef, pork, chicken, various fish, Chinese cabbage, and over ripened cucumbers, and thickened by adding buckwheat powder or wheat powder, the taste of the food was changed by controlling the gravy content. In the recipe for Gorim-Cho, ingredients such as beef, pork, chicken, and various fish were used, which were cooked in boiling water and soy sauce. Boiling or steaming were employed as the cooking methods for Baeksuk, where beef rib Baeksuk was seasoned with salt and fermented shrimp and then boiled. For porgy and herring Baeksuk, the internal organs of the fish were first removed, and then they were steamed with pine needles. Hoei incorporated the flesh of various meats, various beef organs, pork skin, and fish as ingredients, and different dipping sauces and pine nut powder were also used.

• Preventive Nutrition and Food Science
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• 제9권2호
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• pp.126-132
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• 2004

The physicochemical properties and sensory characteristics of red pimiento kakdugi (radish kimchi) during fermentation at 1$0^{\circ}C$ were compared with red pepper kakdugi (control). The fermentation patterns of two kakdugies were similar, although total acidity, reducing sugar content and lactobacilli number of the red pimiento kakdugi were somewhat higher than those of control. The hardness and fracturability of the radish cubes of kakdugi were not significantly different from those of red pepper kakdugi during fermentation. The Hunter color L, a and b values of both kakdugies increased gradually until the 10th day, and then decreased thereafter. The AST A value and redness of red pimiento kakdugi were consistently higher than those of control, which is consistent with the sensory results. While red pepper powder kakdugi contains high concentrations of capsaicin and dihydrocapsaicin, in pimiento kakdugi capsaicinoids were not detected by HPLC analysis. Also, capsainoids in red pepper kakdugi decreased gradually as fermentation proceeded. Sensory evaluation showed that the score of hot taste for red pimiento kakdugi was lower, compared with that of control (p < 0.05), whereas the score of over-all acceptability for red pimiento kakdugi was higher than that of control.

• Journal of Nutrition and Health
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• 제36권8호
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• pp.870-881
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• 2003

We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in 29 female collage students. All subjects received two kind of soup preloads in random order. After ingesting a soup, subjects ate other food items as a breakfast ad libitum. Two soups were of the same composition and volume but differed only in 5 g red pepper. So one soup designated as "beef-vegetable" and the other soup designated as "red pepper". Red pepper soup consumption significantly enhanced energy and macronutrient intake by 17%. The hunger scores after test meals were inversely correlated with energy and nutrient intake in beef-vegetable meal. However, the postprandial hunger scores were not correlated with energy and nutrient intakes in red pepper meal. The fullness scores at 90 min after the red pepper meal were inversely correlated with energy and nutrient intake whereas the fullness scores after beef-vegetable meal were not correlated with energy and nutrient intake. These results suggest that hot red pepper ingestion may desensitize some gastrointestinal vagal afferents and disturb feeling of hunger and fullness. The postprandial changes of body temperatures in red pepper meal were higher for a longer time in comparison with those in beef-vegetable meal. For the red pepper meal there frequently were higher correlations between blood pressures and anthropometric measurements, compared to those in beef-vegetable meal. These results might be explained partly by the enhancing effects of capsaicin on thermogenesis and sympathetic nervous system activity. It is concluded that the ingestion of spicy soup with red pepper can increase appetite, energy and nutrient intakes in Korean females, and this effect might be related to disturbed feeling of hunger and fullness.hunger and fullness.

• 한국식품과학회지
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• 제28권6호
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• pp.1014-1020
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• 1996

한국식 핫소스의 제조기술을 개발하기 위하여 Tabasco등 11종의 수입핫소스를 수집하여 원료조성 및 이화학적 성분을 조사하였다. 핫소스의 주원료는 chili, 식염 및 식초이며 이화학적 성분을 분석한 결과 수분은 $44.73{\sim}95.66%$, 총질소는 $0.11{\sim}1.06%$. 환원당은 $0.03{\sim}3.18%$, 조섬유는 $0.42{\sim}2.51%$, 염도는 $0.87{\sim}10.44%$, pH는 $3.22{\sim}4.05%$, 적정산소는 $1.18{\sim}3.62%$, capsanthin은 $0.44{\sim}1.06%$, capsaicin은 $2.40{\sim}4.28mg%$이었다. 고추가루 및 고추장을 이용하여 20종의 한국식 핫소스를 제조하여 이화학적 성분을 조사한 결과 수분은 $53.07{\sim}78.30%$, 총질소는 $0.34{\sim}0.68%$, 환원당은 $1.60{\sim}4.34%$, 조섬유는 $1.31{\sim}2.54%$, 염도는 $4.07{\sim}5.56%$, pH는 $3.37{\sim}2.54%$, 적정산도는 $1.15{\sim}3.06%$, capsanthin은 $0.67{\sim}1.36%$, capsaicin은 $0.51{\sim}1.42mg%$이었다. 이와 같은 결과는 수입 핫소스의 이화학적 성분과 유사하였으나 매운 맛인 capsaicin이 약간 떨어지고 있었다. 제조된 20종의 한국식 핫소스 중에서 우리 입맛에 적합한 한국식 핫소스를 선발하기 위하여 관능검사를 실시한 결과 고추가루를 이용하여 제조한 핫소스(제품번호 G), 고추장을 이용하여 제조한 핫스(제품번호 I), 고추가루와 고추장을 혼합하여 제조한 핫소스 (제품번호 Q)등 3종의 한국식 핫소스가 선정되었으며 수입 핫소스인 Sriracha hot sauce와 관능검사를 비교한 결과 우수한 것으로 평가되었다.

• 한국식생활문화학회지
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• 제20권4호
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• pp.487-497
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• 2005

War against Japanese(1592-1599) and war against Manchurian(1636-1637), which had been occurred in Korean Peninsula throughout the history, and frequent trade with foreign countries since $18^{th}$ century have led to a distribution of foreign food into Korea. Several examples for this include tomato, apple, watermelon, maize, pea, cowpea, peanut, potato from China and red pepper, pumpkin, and sweet potato from Japan. Since these foods had been brought into Korea, they have been cultivated suitable for Korea's climate and land. Foreign foods with a few exceptions tend to have high calories. For instance, along with potato and sweet potato, pumpkin is considered a high-calorie food containing lots of starches as it becomes ripening. This helped a wide spread of the foreign foods across the nation where intake of high-calorie foods was critical for Korean people's nutrition at that time. Among those foods introduced from foreign countries, red pepper had a greatest impact on the dietary life-style of Chosun Dynasty. The use of red pepper has been greatly expanded from main ingredient to seasoning and garnishing in various forms of red pepper such as red pepper paste, red pepper powder, and thick soy paste mixed with red pepper. Red pepper was made eating habits is hot besides dye red colored to traditional food, because steaming and boiling is frequently cook method, fermentation food also food color is achromatic therefore food color is and mixture with red pepper, picked fish and chinese cabbage new kimchi culture came into being.

• 한국식품과학회지
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• 제35권6호
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• pp.1129-1134
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• 2003

양념창란젓갈 제조시 감마선의 산업적 적용을 위하여 상업적 제조방법과 동일하게 제조된 양념창란젓갈을 0, 2.5, 5.0 및 10 kGy로 감마선 조사하여 이화학적 특성을 관찰하였다. 또한, 고춧가루를 10 kGy의 감마선 조사로 살균한 후 같은 방법으로 양념창란젓갈을 제조하여 비교하였다. 휘발성 염기태질소(VBN) 함량은 10 kGy로 조사된 고춧가루를 첨가하여 제조한 양념창란젓갈이 37.5 mg%로 낮은 함량을 나타내었으며, 아미노태 질소의 함량은 모든 시료구에서 꾸준히 증가하다 저장 12주 후에는 0, 2.5, 5.0, 10 kGy 및 10 kGy로 조사한 고춧가루를 첨가하여 제조한 젓갈(HP-10 kGy)의 경우 각각 98.9, 98.5, 92.4, 88.0 및 93.1 mg%를 나타내었다. Biogenic amine의 함량을 조사한 결과 조사된 젓갈은 비조사된 젓갈에 비해 그 함량이 현저히 감소하는 것으로 나타났다. 따라서 감마선 조사는 양념창란젓갈의 저장기간을 연장시키는데 효과적이며, 위해물질 감소를 통해 화학적 안전성을 개선시키는 것으로 나타났다. 또한, 10kGy로 조사하여 미생물학적 안전성을 높인 고춧가루를 첨가하여 제조한 양념젓갈의 이화학적 특성은 대조구에 비해 우수한 결과를 나타내었으며, 일반적으로 양념젓갈제조 후 $2.5{\sim}5\;kGy$로 감마선 조사한 시료와 동일한 품질수준을 나타내어 상업적 적용이 추천된다.

• 농약과학회지
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• 제13권4호
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• pp.203-208
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• 2009

살균제 dithianon과 chlorothalonil 수화제 현탁액에 기존의 전착제와 콩기름을 주성분으로 하는 시험용 내우성 증진제를 각각 혼합하여 고추잎에 점적처리하고 인공강우를 이용하여 고추잎 표면에서 내우성을 측정함으로써 새로운 내우성 증진용 식물유 제제의 개발 가능성을 조사하였다. 카바액제 등 시판되고 있는 3종의 전착제는 dithianon 수화제의 내우성을 저하시켰으며, 전착제 농도가 증가할수록 그 저하효과는 더욱 현저하였다. 반면에 chlorothalonil 수화제에 대해서는 레이트론 만이 내우성을 약 3 배 증진하였으며, 다른 2 종의 전착제는 오히려 내우성을 저해하였다. 콩기름의 유화성 만을 고려하여 조제한 유화제를 함유하는 콩기름 유제는 dithianon 수화제의 내우성에 영향을 미치지 못하였으나, 식물 잎에 침투성인 비이온성 계면활성제로 polyoxyethylene monotridecyl ether 혹은 polyoxyethylene monolauryl ether를 콩기름용 유화제의 한 성분으로 첨가한 시험용 제제는 1.5배 이상의 내우성 증진 효과를 나타내어 새로운 제제의 개발 가능성을 확인할 수 있었다.