• 한국식생활문화학회지
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• 제24권4호
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• pp.366-375
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• 2009

This study examined the changes of side dishes in "Eumsikdimibang", "Gyuhapchongseo", "Chosunmusangsinsikyorijebub" over time. As food ingredients, seaweed, red pepper, salted fish, Korean hot pepper paste have been used in "Gyuhapchongseo". The use of cattle by parts, saltwater fish, Chinese cabbage, powdered red pepper, garlic have increased in"Chosunmusangsinsikyorijebub". Cooking techniques, such as the use of wheat flour, a double boiler by the use of steam, and boiling and then roasting cuisine were mostly used in"Eumsikdimibang", but reduced in"Gyuhapchongseo". In "Gyuhapchongseo", the cooking methods are primarily aimed at a positive visual effect, and slices of dried meat seasoned with spices have increased. In"Chosunmusangsinsikyorijebub", various Tang (Guk), the taste of food changed by controlling the gravy content (Gigimi, Chigye, Chorim), meat mixing oil, vegetable and mushroom together to cook and boiling down the main food ingredients to soak the seasoning were increased. Dog-meat steamed dish using the intestine of dog in "Eumsikdimibang" was changed to small intestine of cattle steamed dish in "Gyuhapchongseo". And seasoned dog meat with choncho in "Eumsikdimibang" influenced on beef tail soup with Korean hot pepper paste in "Gyuhapchongseo", and Yookgyejang soup using Korean hot pepper paste in"Chosunmusangsinsikyorijebub". In steamed young chicken, the stuffing such as soybean paste, choncho, welsh onion, leek and flour in "Eumsikdimibang" was changed to minced beef, welsh onion, dropwort and Shiitake mushroom in"Gyuhapchongseo". The steamed young chicken in "Chosunmusangsinsikyorijebub" with stuffing was added to chicken soup using glutinous rice, and ginseng powder. Now, the chicken soup was changed to Samgyetang with glutinous rice, and ginseng. In "Chosunmusangsinsikyorijebub", various vegetable dishes were cooked with beef.

• 한국식품저장유통학회지
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• 제10권3호
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• pp.261-266
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• 2003

풋고추의 저장성 향상을 위한 저장전 열처리 조건을 구명하기 위하여 풋고추를 50, 55, 60, $65^{\circ}C$의 온수에 각각 10초 침지하여 열처리를 하였다 $65^{\circ}C$에서 10초 열처리한 경우는 열처리 직후 과육표면에 가열장해 현상이 나타났다. 온수에서 침지한 풋고추를 1$0^{\circ}C$의 저장고에서 4주 동안 저장하면서 관능적 품질, 화학적 품질과 미생물학적 품질을 측정하였다. 표면 색도 중 L 값은 저장 중 조금씩 감소하는 경향을 보였으며, a 값과 b 값은 저장 3주까지는 거의 변화가 없다가 저장 4주에서는 대조구의 경우 열처리구에 비해서 a값은 높아지고 b값은 낮아진 결과를 볼 때 저장 4주가 되면 대조구의 경우 열처리구에 비해서 표면색도가 초록색이 옅어짐을 알 수 있었다. 중량감소는 대조구와 열처리구 사이에 유의한 차이를 나타내지 못하였으나, 대조구의 경도와 생균수는 저장 3주까지는 차이가 없다가 4주에서 경도는 낮아지고 생균수는 높게 나타났다. 매운맛 성분인 capsaicin과 dihydrocapsaicin은 열처리 유무에 관계없이 저장 중 감소하는 경향을 나타내었으며, 대조구의 경우가 약간 높게 나타났다. 풋고추의 관능적 품질은 55$^{\circ}C$ 온수에서 10초 동안 열처리한 경우가 가장 우수하게 나타나 이 조건이 풋고추의 저장성 향상을 위한 저장전 열처리 조건으로 구명되었다. 풋고추를 3, 10, 17$^{\circ}C$에서 저장한 결과 대조구의 경우는 3$^{\circ}C$에서 저온장해를 받았으나 열처리구의 경우는 3$^{\circ}C$에서도 우수한 품질을 나타내어 열처리가 풋고추의 저온장해를 억제하는 효과가 있는 것으로 추정할 수 있었다.

• Journal of Microbiology and Biotechnology
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• 제29권10호
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• pp.1580-1590
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• 2019

Capsaicinoids in red pepper powder are known to show anti-bacterial effects; however, their effects during kimchi fermentation are not known. This study aimed to investigate the effects of various concentrations of capsaicinoids on kimchi fermentation. Five sets of kimchi samples were prepared using 0 mg/kg (control), $98.34{\pm}5.34mg/kg$ (mild), $243.47{\pm}3.71mg/kg$ (medium), $428.63{\pm}30.78mg/kg$ (hot), and $1,320.49{\pm}28.27mg/kg$ (extreme) capsaicinoid. The characteristics of each kimchi sample, including pH, acidity, organic acid, sugars, sugar alcohol, capsaicinoid content, and microbial community were periodically investigated during fermentation. Kimchi with red pepper powder shows significantly higher acidity than control kimchi, whereas pH values were the same. Organic acid in kimchi with red pepper powder was higher than in control kimchi, probably caused by higher lactic acid bacteria (LAB) counts in kimchi samples with red pepper powder. Our results show that addition of red pepper powder decreased Leuconostoc spp. counts in the bacterial community. In particular, Lactobacillus sakei and Leuconostoc gelidum counts increased and decreased, respectively, with increasing capsaicinoid content of red pepper powder added to kimchi. Overall, the results of this study indicate that physicochemical properties and LAB such as L. sakei and L. gelidum are influenced by capsaicinoid content. However, further studies are necessary to investigate the effects of the percentage of red pepper powder in kimchi on fermentation to provide practical guidelines for producing standardized kimchi.

• 한국식품영양과학회지
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• 제20권2호
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• pp.156-161
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• 1991

고추가루의 돌연변이유발, 보돌연변이 및 항돌연변이 효과를 검토하기 위해 매운맛의 재래종과 덜 매운맛의 교배종을 극성이 다른 용매로 3분획한 것과 고추의 주요한 매운 성분으로 알려진 capsaicin을 Ames mutagenicity test를 이용하여 연구하였다. 고추가루 추출획분들을 모두 direct한 돌연변이유발성이 없는 것으로 나타났고 MNNG가 존재할 때의 보돌연변이 효과도 나타나지 않았다. 또한 이들은 rat S9이 존재할 때의 indirect한 mutagenicity도 일으키지 않는 결과를 보였다. 고추가루의 주요 매운 성분인 capsaicin도 Aroclor 1254, phenobarbital로 induce시킨 rat S9과 Aroclor 1254로 induce시킨 hamster S9 등의 activation system을 이용하여도 돌연변이유발의 효과는 나타나지 않았다. 그러나 고추가루 추출획분들은 TA100 strain에서 모두 aflatoxin $B_1$의 mutagencity를 오히려 억제시키는 결과를 나타내었는데 이 효과는 고추가루의 첫번째 획분(1st fraction)이 가장 컸었다.

• 한국식생활문화학회지
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• 제10권5호
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• pp.427-434
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• 1995

The preparation method for traditional kochujang (fermented hot pepper-soybean paste) at home were surveyed by 1,436 housewives through the country by premade questionnaires. The kochujang meju (Korean style soybean Koji for kochujang) were made by solely soybean (45.3% of respondents) or soybean with rice (26.3%) from September to November (52.2%) or December to February (32.7%). The shape of meju was either doughnut (28.4%) or brick (25.6%) type. Kochujang making seasons were either from March to May (56.6%) or December to February (25.0%) and it was prepared in proportion of mostly $6{\sim}10%$ meju powder (32%) with over 20% of red pepper powder (57.2%) prepared by seed removed dry red pepper. Subsidiary ingredients for kochujang making were boiled waxy rice (73.5%), malt (33.3%), corn syrup (18.9%) or corn syrup with malt (21.9%). After mixing all ingredients, kochujang in clay pot were occasionally exposed to the sun for fermentation for $3{\sim}4$ months (35.0%) or $1{\sim}2$ months (34.7%).

• 한국식품영양과학회지
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• 제29권5호
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• pp.807-813
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• 2000

One hundred fifty grams of Korean fermented soybean paste and hot pepper-soybean paste were packaged in glass jar of 232 mL and Sotred at 5, 13, 22 and 30℃. During the storage, the changes in their microbial flora and quality attributes were monitored. Carbon dioxide production rate from the stored pastes were also determined from initial change of CO₂concentration in headspace of the pack. Hot pepper-soybean pate showed much higher CO₂ production rate higher dependence of CO₂ production on temperature compared to soybean paste. Total aerobic bacteria count and lactic acid bacteria count did not change significantly through the storage. Yeast count in soybean paste decreased slowly after initial uprise while that of hot pepper-soybean paste steadily decreased. Surface color of hot pepper paste changed to dark red with slight decrease in 'L' value and slight increase in 'a' and 'b' values, whereas any significant color change was not observed in soy paste. Titratable acidity increased with time with higher increase in soybean paste, but pH stayed at constant level for both pastes. All the rates of quality change were higher with higher temperature. Pressure buildup due to CO₂ production needs to be considered first in designing the packages of the fermented pastes before their color changes and other chemical quality changes.

• 한국유기농업학회지
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• 제19권4호
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• pp.501-511
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• 2011

This study was carried out to evaluate the effect of applying levels of Bestamin, animal amino acid, on growth and quality of hot pepper and physicochemical properties of soil. Treatment was given with 200, 400, 800, 1600kg per 10a to control of Bestamin, difference of physicochemical properties was lower than Bestamin, and $P_2O_5$ seems to be reduced, also $K^+$, $Ca^{++}$ were obviously low compared to the control. The content of $NO_{3-}N$ was low compared to control at the Bestamin treated plot. Plant height was longest at 800 treatment and main stem length, main stem weigh and the number of leaves were significantly different with 400 and 800 treatment. No difference was found among the fruit weight, length, diameter in first harvest, but there was significantly different at control of 2nd, 3rd harvest and more increased than 400 and 800 treatment. Fruit weight per plant was the heaviest at 400 and 800 treatment, and the number of fruit was no difference at red pepper but increased with 400 and 800 at green pepper, and yield per 10a was significantly increased to 4503.6kg and 4582.5kg, respectively. Nitrogen in mesophyll accumulation content was obviously reduced at Bestamin treatment compared to control, and amino acid was reduced with control.

• 분석과학
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• 제26권4호
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• pp.256-261
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• 2013

고춧가루의 매운맛을 나타내는 capsaicinoids인 capsaicin과 dihydrocapsaicin을 초고속액체 크로마토그래피로 간편하게 측정하기 위하여 고춧가루의 입도, 추출시간에 따른 추출율 비교하고 환류추출법과 가열블록법을 비교하였다. 환류추출법의 경우 3 시간 추출하는 것이 효율적이었으며 capsaicinoids 추출율은 덜 매운 고춧가루의 경우 입도가 고울수록 높았으나 매운 청량고추의 경우는 추출율이 입도에 영향을 덜 받았다. 시료량을 달리한 경우 용매의 사용을 동일하게하면 시료를 적게 사용하는 것이 추출율이 높았다. 환류추출법으로 3시간 추출한 것은 가열블록법으로 1 시간 추출한 것에 비하여 추출효율이 3-9% 높았으나 품질관리의 목적인 경우 신속간편 방법인 가열블록법으로 고춧가루의 capsaicinoids를 측정하는 것이 가능하였다.

• 한국식생활문화학회지
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• 제23권4호
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• pp.438-447
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• 2008

"Gyuhapchongseo" was published in 1809, and introduced the cooking method of the noble class in the late Joseon dynasty. The characteristics of the side dishes in "Gyuhapchongseo" are as follows. Firstly, red pepper was used as whole red pepper, shredded red pepper, powdered red pepper, or Korean hot pepper paste. Secondly, salt-fermented fish was used in some forms of Kimchi, including Sukbakgi, Dong A Sukbakgi, and Gyochimhae. Thirdly, to retain the juiciness of meat during roasting, meat was spread cold water on the surface, dipped into the washing water of rice or wrapped with wet paper. Fourth, to improve the visual effect of a dish, cooked foods were displayed with various color schemes, panfried foods with two tones (egg white and yellow) of color on each side and the use of radish pigmented with deep red color. On examination of the characteristics of food in "Gyuhapchongseo", I would suggest applicable practices for the present cuisine. The use of gravy produced from the boiling down of fish flesh could raise the nutritive value of Kimchi. In "Gyuhapchongseo", Yak po (semi-dried minced beef) is noted as being good for elderly people with bad teeth. A steamed dish with dog meat in Dong A in "Gyuhapchongseo" is made by hollowing out Dong A and putting a dog in it to cook the dog meat to well done in a fire made with the hulls of rice. This technique could be used to present cuisine for steamed and roasted dishes using food ingredients such as pumpkin, sweet pumpkin, and overripe cucumber.

• 생물환경조절학회지
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• 제18권4호
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• pp.393-400
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• 2009

적심 및 rootone 처리가 고추 10품종의 발근력에 미치는 영향을 조사한 결과, 모두 정상적으로 발근되었으나 품종간에 큰 차이를 보였다. 즉 'Gukbo'와 'Chungyang' 등은 발근력이 낮은 반면, 대목 이용 가능성이 높은 'Geumsang' 등은 매우 높았다. 발근촉진제 rootone 처리는 모든 품종의 발근을 현저히 증가시켜 높은 실용성을 보여주었다. 또한 적심에 따른 발근 지연 현상은 rootone 처리로 거의 완벽하게 보완될 수 있었다. 선발된 대목 10품종과 접수 3품종을 적심과 IBA 단용 또는 병행처리 후 발근력을 검토한 결과, 대목 중에서는 'Tantan'이 가장 높았고, 'Konesian Hot'과 'Wonkwang 1호'도 높았다. 또한 공시된 10개 대목은 대면적에 일반재배 되는 품종인 'Manita', 'Chungyang', 'Nokkwang'보다 발근력이 높았다. IBA 처리는 발근력을 다소 향상시켰으나 rootone 처리에 비해 효과가 뚜렷하지 않았다.