• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.870-875
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• 2003

Physicochemical characteristics of Kochujang based on hot-air dried the red pepper powders with different treatments, were investigated during 90 days fermentation to obtain information for the industrial production of Kochujang. The pH was decreased gradually during fermentation, and pH of the control Kochujang was consistently higher than those of others. The total acidity was increased linearly during fermentation, and Kochujang with 0.1% vitamin C was consistently higher than others. Reducing sugar contents of Kochujang was increased until 75 days but was decreased slightly thereafter, showing highest value for the control sample. Amino nitrogen contents was increased gradually until 75 days, showing highest value for Kochujang with mash-dried red pepper powder, but it was decreased remarkably thereafter The L and a values of Kochujang were increased, whereas b value was decreased during fermentation. L, and b values of Kochujang with mash-dried red pepper powder were higher than those of others, showing the more light and deep color than others. Appearance, taste and overall acceptability of Kochujang based on mash-dried red pepper powder were higher than others.

• Korean Journal of Food Science and Technology
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• v.12 no.2
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• pp.82-87
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• 1980

The red color bleaching phenomena of red pepper powder by the exposure to sun light were studied on the various factors such as drying methods of pepper and the storage conditions of pepper powder, relative humidities, particle sizes, and the amounts and qualities of light. The surface color of red pepper was rapidly bleached by the successive daily exposures until the color retention value (capsanthin remained/original capsanthin content) reached to 0.5, while that of dark storge showed a negligible change. The color changes were related with the cumulative solar energy at various water activities $(a_w)$. As decreasing $a_w$ below 0.5, the bleaching reaction was highly accelerated, and thereafter was slowly progressed. Sun lights transmitted by red-, yellow- and blue-gelatin filters, respectivly, bleached in different degrees and at the shorter wavelength light, the more color bleaching occurred. From this fact a red colored package film could be effectivly used for the color preservation purpose in the red pepper storage.

• Culinary science and hospitality research
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• v.17 no.4
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• pp.307-315
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• 2011

The purpose of this study was to investigate the physicochemical properties of modified green gochujang, produced by Chengyang pepper powder and roasted soy powder. The moisture content of control gochujang (CON) made by red pepper powder was 32.64% whereas the content of sample 1 gochujang (S1) made by Chengyang pepper powder was 26.50%. Crude fat content of CON was 1.81% while the content of S1~S4 was a range of 2.64~2.80%. Furthermore, crude protein content of CON was 5.58% while the content of S4 was the highest value of 9.01 % In crude ash cases, S1~S4 groups were also increased to a range of 10.32~10.37% when compared to 9.91% of CON. Color properties of modified gochujang made by Chengyang pepper powder were significantly decreased in values of redness and yellowness, compared to that of CON. In pH test, it showed that pH 6.15 of S4 was significantly increased, compared to ph 5.26 of CON (p < 0.001). Total acidity of all sample groups has significantly decreased according to increased roasted soy powder than that of CON (p < 0.001). In textural properties, hardness of gochujang was a range of 622.33~3670.70 and S2 showed the highest value among others. Meanwhile, S4 showed the highest value in the adhesiveness, and S2 showed the highest gumminess. According to these results, modified gochujang was increased in nutritive values such as protein, fat, and various minerals, even though it was decreased in color and water contents. Therefore, modified gochujang would have beneficial effects on health, but it could be needed to find out the optimizing condition through a sensory evaluation for developing a new sauce using Chengyang.

• Journal of Food Hygiene and Safety
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• v.28 no.3
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• pp.267-271
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• 2013

A survey of aflatoxin $B_1$ and ochratoxin A was conducted on dried red pepper and red pepper powder. Total number of 193 samples were collected from local markets in Incheon. The presence of aflatoxin $B_1$ and ochratoxin A was determined by high performance liquid chromatography (HPLC) with fluorescence detector using immunoaffinity column clean-up. The recovery rate of aflatoxin $B_1$ and ochratoxin A were more than 80% and the limits of quantification were 0.13 ${\mu}g/kg$ for aflatoxin $B_1$ and 0.30 ${\mu}g/kg$ for ochratoxin A. Aflatoxin $B_1$ was detected in 33 samples (17.1%) with a range of 0.14~9.67 ${\mu}g/kg$ and ochratoxin A was detected in 40 samples (20.7%) with a range of 0.31~3.31 ${\mu}g/kg$. These results show that the occurrence of aflatoxin $B_1$ and ochratoxin A in dried red pepper and red pepper powder tested in this study is low compared with the standard in Korea Food Code (10 ${\mu}g/kg$ as aflatoxin $B_1$ and 7 ${\mu}g/kg$ as ochratoxin A).

• Research in Plant Disease
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• v.27 no.4
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• pp.155-163
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• 2021

Dried red peppers are frequently contaminated with mycotoxins during storage. To determine the effect of storage environments on fungal occurrence and subsequent mycotoxin accumulation in dried red peppers, we monitored red pepper powder and whole fruit samples for fungal occurrence under various temperatures and relative humidity (RH) conditions during 340 days. Fungal occurrences fluctuated in both pepper forms throughout the storage but they were higher in pepper powder than whole one, higher under low temperatures (-20℃, 0℃, or 4℃) than others (10℃, 25℃, or 30℃), and higher under RH 93% than RH 51% and 69% in both peppers. The samples exhibiting high fungal occurrences were associated mainly with dominant species such as Aspergillussydowii, Penicillium solitum, P. roqueforti, P. polonicum, or P. chrysogenum. Mycotoxigenic species, including A. flavus, A. ochraceus, A. westerdijkiae, A. tubingensis, and P. citrinum, were also detected throughout the samples. Although mycotoxins were not detected in the samples, mycotoxigenic potential of A. flavus, A. ochraceus, and A. westerdijkiae isolates were confirmed. These results show that low temperatures (-20℃, 0℃, or 4℃) and/or high surrounding RH (>93%) are not safe environments for storage of dried red peppers as fungal growth can occur under these conditions.

• Food Science and Preservation
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• v.30 no.2
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• pp.224-234
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• 2023

We analyzed the major quality characteristics of red pepper powders from various regions and predicted these characteristics nondestructively using shortwave infrared hyperspectral imaging (HSI) technology. We conducted partial least squares regression analysis on 70% (n=71) of the acquired hyperspectral data of the red pepper powders to examine the major quality characteristics. R_c² values of ≥0.8 were obtained for the ASTA color value (0.9263) and capsaicinoid content (0.8310). The developed quality prediction model was validated using the remaining 30% (n=35) of the hyperspectral data; the highest accuracy was achieved for the ASTA color value (R_p²=0.8488), and similar validity levels were achieved for the capsaicinoid and moisture contents. To increase the accuracy of the quality prediction model, we conducted spectrum preprocessing using SNV, MSC, SG-1, and SG-2, and the model's accuracy was verified. The results indicated that the accuracy of the model was most significantly improved by the MSC method, and the prediction accuracy for the ASTA color value was the highest for all the spectrum preprocessing methods. Our findings suggest that the quality characteristics of red pepper powders, even powders that do not conform to specific variables such as particle size and moisture content, can be predicted via HSI.

• Journal of the Korean Society of Food Culture
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• v.26 no.4
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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.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.482-489
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• 1996

Dried-red pepper, whole and powdered types, was subjected to a storage-study by investigation the effects of packaging methods (polycloth & polyethylene/polycloth, whole dried-red pepper; nylon/polyethylene-lam-inated film, red pepper powder), temperature (ambient, $5{\sim}10^{\circ}C$) and gamma irradiation doses (0-10 kGy). After 6 months storage in polyclith sack at ambient temperature, all whole dried-red pepper showed quality deterioration, such as weight change, insect infestation, discoloration and chemical changes, After 2 years storage in combined packaging with polyethylene/polycloth sack of 5-7.5 kGy irradiated whole dried-red pepper at ambient temperature, however, quality deterioration was not observed. Gamma-irradiated red pepper powder (7.5-10kGy) showed a good quality in hygienic, physicochemical and organoleptic evaluation after 2 years of storage at ambient temperature.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.990-997
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• 1995

Effect of preparation method on Yulmoo kimchi(watery kimchi prepared with Yulmoo, leaf radish) fermentation was investigated by measuring physicochemical, microbiological and sensory properties for 20 days. Yulmoo kimchi was fermented at 4$^{\circ}C$ after keeping at room temperature(27$\pm$0.5$^{\circ}C$) for 8 hours. Four types(A, B, C, D) of Yulmoo kimchi were prepared. Sample A was made without wheat flour paste and red pepper powder and sample B was made with wheat flour paste. Sample C was made with red pepper powder, and sample D was made with wheat flour paste and red pepper powder. pH was slowly lowered and stabled after 10 days in all samples. Total acid content increased in all samples. Reducing sugar content initially increased and decreased thereafter. Especially, reducing sugar content of sample B increased in the early stage of fermentation and maintained initial reducing sugar content after 20 days. Total vitamin C content reduced during fermentation in all samples. Especially initial total vitamin C content of sample D increased more than those of other samples relatiely. Lightness and yellowness showed no difference, but on the other hand redness increased gradually in all samples. The number of lactic acid bactgeria reached maximum value in 10~13 days with the total cell numbers and gradually decreased thereafter in all samples. The number of lactic acid bacteria and total cell number of sample D was much more than those of any other samples. As a result of the sensory evaluation, Yulmoo kimchi showed significant difference in all characteristics. Sample D showed the highest scores in all characteristics before 10 days of fermentation. However, after 10 days sample B showed the highest scores.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.759-766
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• 1998

It was determined whether thermoluminescence (TL) technique is a potential method to detect post-irradiation of dry soup base mix for instant noodle and its ingredients. The ingredients or the mixtures were irradiated, from which minerals were isolated using sodium polytungstate solution. Their TL signals (1st glow TL intensity/2nd glow TL intensity reirradiated at 48.6 Gy) were measured. The TL signals in temperature ranges of $229{\sim}295^{\circ}C$ and $229{\sim}361^{\circ}C$ showed larger differences between unirradiated and irradiated samples compared to other ranges. The average TL signals for unirradiated garlic powder, ginger powder, black pepper powder, onion powder, red pepper powder, and sesame seeds were below 0.2, while those for onion powder, red pepper powder, and sesame seeds irradiated at 10 kGy were over 20 in the two temperature ranges. The average TL signals for unirradiated soup mixture were 0.08 and 0.1, respectively, in the two temperature ranges, while those for the mixtures containing 10 kGy-irradiated onion powder, red pepper powder, and sesame seeds individually or in combination were over 7. The average TL signals for the mixtures irradiated 1, 5, and 10 kGy were over 10.