• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1132-1136
• /
• 1998

The optimum mixing conditions of kochujang(persimmon kochujang) added persimmon puree was optimized by four dimensional response surface methodology. The organoleptic color of persimmon kochujang showed the maximum score in 86.74g red pepper powder, 133.51g persimmon puree and 26.31g salt. The organoleptic aroma persimmon kochujang showed the maximum score in 83.48g red pepper powder, 135.38g persimmon puree and 24.50g salt. The organoleptic taste of persimmon ko chujang showed the maximum score in 85.09g red pepper powder, 133.61g persimmon puree and 25.57g salt. The overall palatability of persimmon kochujang showed the maximum score in 82.99g red pepper powder, 133.10g persimmon puree and 25.47g salt. The optimum mixing conditions for overall orga noleptic properties of persimmon kochujang were 83.00g red pepper powder, 133.00g persimmon puree and 25.00g salt.

• Journal of Biosystems Engineering
• /
• v.18 no.1
• /
• pp.48-59
• /
• 1993

Pepper is considered as one of main crops not only in the agricultural production but also in farmer's income. Red-pepper is much consumed by Koreans everyday in the form of powder, but its processing processes such as drying and grinding cause many problems. Consequently, it is required to improve the quality of red-pepper powder for high dietary life. This study was conducted to investigate the heat and mass transfer characteristics of red-pepper powder by convection and radiation conditioning. Physical and thermal properties such as specific heat, thermal conductivity and thermal diffusivity were also determined in terms of moisture content of the powder.

• Journal of Nutrition and Health
• /
• v.28 no.1
• /
• pp.53-60
• /
• 1995

This study was performed to compare the contents of nutrients and taste components in Korean(King and Dabok) and imported(from Myanma) red pepper powders. Red pepper imported from Myanma was narrower and lighter and showed significantly higher contents of moisture and lipid. Lower amount of fructose and glucose shown in imported red pepper powder seemed related to lower sensory score in sweet taste. Capsaicin was contained much higher in imported red pepper powder and looked related to higher score in pungent tastes. Organic acids like oxalic acid, malonic acid, succinic acid, pyroglutamic acid were significantly lower in imported red pepper powder. Imported red pepper powder showed lower amount of $\beta$-carotene, capsanthin and color value(L, a, b) than Dabok and obtained lower sensory score in color.

• Culinary science and hospitality research
• /
• v.24 no.3
• /
• pp.15-24
• /
• 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
• /
• v.21 no.6
• /
• pp.844-852
• /
• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• The Korean Journal of Pesticide Science
• /
• v.10 no.1
• /
• pp.15-21
• /
• 2006

In order to monitor the pesticide residues in/on peppers and pepper powder and to assess their risk, pesticides in/on green pepper from 10 farmgates and fresh red pepper from 9 farmgates in Chungbuk area and pepper powder from 6 wholesale markets in Cheongju city were analyzed with a GLC and an HPLC. Also, pepper powder made by pulverization of the dried red pepper was analyzed to elucidate the change of pesticide residues in fresh red pepper by oven-drying. The number of pesticides detected from peen pepper, fresh red pepper, dried red pepper and pepper powder were 9, 12, 12, and 17, respectively, including 10 pesticides (one fungicide and nine insecticides) which were exceeded the maximum residue limits (MRLs). The exceeding rate of the MRL were higher in dried red pepper and pepper powder than in green pepper and fresh red pepper. Although some pesticides in peppers and pepper powder exceeded the MRLs, their estimated daily intake(EDI) were less than 1.6% of their acceptable daily intakes(ADIs), suggesting that it would be estimated to safe. By oven-drying of fresh red pepper at $65^{\circ}C$ for 72 hours, the weight of dried red pepper was from 1/5.9 from 1/7.8 of fresh red pepper, while the concentration of pesticide residue in dried red pepper increased from 1.7 to 8.2 times, suggesting that further reconsideration was required for the MRL of pepper powder.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.837-842
• /
• 1995

Hot red pepper(Capsicum annum L.) has been extensively used as a spicy food additive and preservative in Korea. In this study, we investigated the effect of dietary hot red pepper powder on humoral immune response in rats. Sprague-Dawley rats were divided into 4 groups and fed experimental diets containing 0, 2, 5, 10% hot red pepper powder for 27 days. All groups were immunized with sheep red blood cells. In order to measure the immune response, plaque-forming cell number, agglutination titer, and serum antibody level were measured. Tissue ascorbic acid contents were also determined by high-performance liquid chromatogrphy. There was an increased plaque-forming cell number, agglutination titer, and serum IgG level in the groups supplemented with hot red pepper powder as compared to control. Tissure ascorbic acid contents in the hot pepper powder supplemented group were higher than those of control. The results suggest that the dietary hot red pepper powder enhances humoral immune response in rats, indicating that the hot pepper contains biological response modifier.

• Journal of the East Asian Society of Dietary Life
• /
• v.12 no.2
• /
• pp.173-186
• /
• 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.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.2
• /
• pp.255-260
• /
• 2016

This study aimed to investigate the effect of red pepper seed powder addition on the chemical compositions, cooking characteristics, and sensory properties of tteokgalbi. Tteokgalbi was prepared by addition of 0% (control), 1%, 2%, 3%, and 4% red pepper seed powder. The moisture and ash contents of samples increased with increased content of red pepper seed powder. In addition, the pH value, CIE $a^*$ value, and CIE $b^*$ value of uncooked and cooked samples increased with higher content of red pepper seed powder. However, cooking loss, diameter reduction, and thickness reduction of samples decreased with increasing content of red pepper seed powder. The hardness, gumminess, and chewiness of samples increased with higher content of red pepper seed powder, and the sensory evaluation of tteokgalbi containing 3% red pepper seed powder was the highest. Therefore, usages of red pepper seed powder can improve quality characteristics of tteokgalbi.

• Korean Journal of Food Science and Technology
• /
• v.48 no.4
• /
• pp.372-377
• /
• 2016

The quality characteristics of chicken thigh frankfurters prepared with various concentrations of red pepper seed powder (0, 0.5, 1.0, and 1.5%) were examined. With increasing levels of red pepper seed powder, moisture and ash contents of samples increased but protein contents significantly decreased (p<0.05). Moreover, the lightness of uncooked and cooked samples decreased with increasing concentrations of red pepper seed powder. Redness and yellowness values of uncooked and cooked samples containing 1.0% and 1.5% red pepper seed powder were significantly higher than those of control samples and samples containing 0.5% red pepper seed powder (p<0.05). The cooking yield and viscosity of the samples increased with increasing red pepper seed powder content. In conclusion, chicken thigh frankfurters containing 1.5% red pepper seed powder had better physicochemical properties than the other samples tested. Therefore, 1.5% red pepper seed powder is suitable additive for chicken thigh products.