• 한국지역사회생활과학회지
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• 제22권3호
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• pp.351-364
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• 2011

Hot and spicy flavor grading in hot pepper powder for gochujang in various cultivars was studied using sensory and physicochemical characteristics. Chungyang, which had the highest capsaicin content had very low redness a value of 17.49 representing stronger red color does not relate to the stronger hot and spicy flavor. Sensory results showed that chungyang had significantly the highest value of hot and spicy aroma and flavor of 5.73 and 7.87, respectively(p<0.05). Although wurigun had the second highest capsaicin contents, it had relatively low hot and spicy aroma value as 3.87, some sweet flavor, and relatively low stingingness in the mouth value of 4.67, thus, comparatively weak hot and spicy flavor of 4.87 suggesting the difficulties in grading the hot and spicy flavor only by the capsaicin contents. Capsaicin content was highly positively correlated with the hot and spicy flavor, aftertaste and stinging flavor, and negatively correlated with the sweet flavor. In the principal component analysis, samples of chunyang, balita, and gumbit groups with greater hot and spicy aroma and flavor, were loaded in the first principal component. Classifying hot and spicy flavor of hot pepper powder for gochujang in various cultivars are suggested as 'very weak', 'weak', 'intermediate', 'strong', and 'very strong' with capsaicin contents under 40.00 mg/dL, 40~100 mg/dL, 100~150 mg/dL, 150~500 mg/dL, and those higher than 500 mg/dL, respectively. Since too many sample groups were located in the specific stages in the five stage grading, the nine staged classification is also suggested.

• 한국산학기술학회논문지
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• 제15권5호
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• pp.2671-2677
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• 2014

현대인들은 매운 음식을 선호하며 매운 음식을 섭취함으로써 스트레스 해소를 위해 매운맛을 찾는 사람들이 증가하고 있다. 그러나, 매운 음식을 먹었을 경우, 사람마다 차이는 있지만 얼굴색이 빨갛게 변하는 것을 시각적으로 확인할 수 있다. 따라서 본 논문에서는 매운 음식을 섭취했을 경우, 사상체질에 따라 얼굴 영역별 색상 변화를 측정하고 이를 비교, 분석하는 실험을 수행하였다. 이를 위해 체질감별 설문 검사지를 통해 사상체질별로 피실험자 집단을 구성하고 대표적인 매운 음식인 청양고추 1개씩 섭취하기 전과 후의 얼굴 영상을 기반으로 Lab색 체계를 적용한 영상신호분석 실험을 통해 사상체질별 매운 음식과 얼굴 색상과의 상관성 분석 연구를 수행하였다.

• 대한본초학회지
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• 제38권5호
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• pp.97-103
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• 2023

Objectives : These days many people tend to prefer spicy taste. The purpose of this study was to find out the relationship between prefer spicy and physical symptoms. Methods : We examined the subjective physical condition of patients who visited L/C clinic during the period between January and June 2023 by conducting a survey. The survey was completed voluntarily, and the anonymity and confidentiality of the research data were strictly protected, and it was stated that patients could withdraw at any time if they did not want to participate. Patients who refused to complete the survey and patients with limited capacity to give consent were excluded. The survey took about 10 minutes to complete. We analyzed 248 cases who answered the survey and found that 66 patients had a high spicy preference. Results : As a result, participants with high spicy taste preference tended to have general body symptoms such as fever, sweat, and thirst; digestive symptoms such as belching, constipation, bloody stools, and abdominal distension; genitourinary symptoms such as yellowish urine, urinary retention, white fluor albus, and premenstrual tension; and neuromuscular symptoms such as edema, blepharospasm, and cold hands. Conclusion : People who have general body symptoms, digestive symptoms, genitourinary symptoms and neuromuscular symptoms described above should try to eat as little spicy food as possible and make sure they get a good balance of the five flavors.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.23-27
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• 1999

To evaluate the quality of fish extracts with spicy vegetables (garlic, onion and ginger) in suppressing fishy oder, fish extracts of crucian carp, loach, bastard halibut and jacopever were processed at 100 $^{\circ}C$ for 6 hours, and their in vitro and in vivo protein qualities were determined . Protein and total lipid contents were closely related to the degree of discarding floated lipid on fish extracts and the kinds of added apicy vegetables . Boiling (10$0^{\circ}C$) , appeared to improve in vitro protein qualities slightly more than hydrocooking (11$0^{\circ}C$), but those with mild processing tended to result in better protein qualities than high temperature cooking (136-14$0^{\circ}C$). Spicy vegetables did not have remarkable effects on improving in vitro protein quality parameters. Fish extracts with 10% ginger were generally higher in in vitro protein quality than with the other vegetables . In spite of higher in vivo protein digestibility of fish extracts containing spicy vegetables processed under mild conditions(10$0^{\circ}C$), PERs of those extracts were not higher htan those of extranct processed at high temperature.

• 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.

• 한국축산식품학회지
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• 제30권1호
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• pp.141-147
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• 2010

극한 환경에서 취식이 가능하도록 안전성 및 기호성이 확보된 덮밥 소스류 개발을 위한 기초연구로 많이 소비되고 있는 화닭 덮밥소스의 위생화를 위해 감마선 조사 기술을 적용하고 레토르트 살균과의 비교연구를 진행하였다. 화닭 덮밥 소스의 미생물 오염도 평가 결과 레토르트 비처리군은 총세균수가 4.5 log CFU/g 검출되었고 레토르트 처리군은 2.1 log CFU/g의 총 세균이 검출되었다. 반면 3 kGy의 감마선 처리군 에서는 검출한계 이하의 세균이 검출되었다. 검출된 미생물을 동정한 결과 Bacillus spp.로 확인되었으며, B. cereus 및 B. subtilis에 대한 방사선 감수성 측정 결과 각각 0.39 및 0.28 kGy로 확인되었다. SOS chromotest를 이용한 유전독성학적 안전성 평가 결과 감마선 조사에 의한 돌연변이원성은 관찰되지 않았다. 이상의 결과를 종합하여 볼 때, 화닭 덮밥 소스의 효과적인 위생화를 위하여 3 kGy의 감마선 조사처리가 레토르트 처리보다 효과적으로 미생물을 사멸하는 것으로 확인되었다.

• 한국식품영양과학회지
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• 제33권1호
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• pp.207-211
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• 2004

본 연구에서는 키토산 분자량 약 120 kDa을 농도별로 제조한 후 양념 우육에 첨가하여, 양념 우육의 보존성 및 품질향상 효과를 알아보기 위하여 생균수, 지질 산화도, pH, 색도와 보수력을 측정하였다. 저장기간이 경과함에 따라 생균수는 증가하였으며, 키토산을 첨가한 것은 첨가하지 않은 것에 비해 생균수가 적은 것으로 나타났다. 또한 저장 10일째 키토산을 전혀 첨가하지 않은 양념 우육은 생균수가 $10^{7}$ cfu/g까지 증가한 것에 비해, 키토산을 0.1%이상 첨가한 양념 우육은 $10^{5}$ cfu/g정도로 나타났다. 따라서 키토산의 첨가농도가 증가할수록 저장성은 향상되었으며, 키토산을 0.1%이상 첨가하였을 경우에는 첨가하지 않은 것에 비해 저장성이 상당히 유지되는 것으로 나타났다. TBARS의 경우 저장기간이 경과함에 따라 함량은 증가하는 경향을 나타냈으며, 키토산을 첨가한 경우 첨가하지 않은 것에 비해 TBARS의 함량이 낮게 나타났다. 또한 키토산의 첨가 농도가 증가할수록 TBARS의 함량은 낮게 측정되었으며, 키토산을 0.5% 첨가하였을 때 산화억제효과가 있었으나,1.0% 첨가 시 첨가하지 않은 것에 비해 산화억제 효과가 매우 큰 것으로 나타났다. 양념 우육의 색도 변화를 살펴보면, 키토산을 첨가한 양념 우육은 첨가하지 않은 것에 비해 적색도가 높게 유지되었다. 양념 우육의 보수력은 키토산을 첨가한 양념 우육은 저장 초기 낮게 나타났으나 저장 중 안정되게 유지되었다. 이상의 결과에서 볼 때 분자량 약 120 kDa의 키토산을 0.1%이상 양념 우육에 첨가하면 저장성 및 품질유지 효과가 있는 것으로 사료된다.

• 한국수산과학회지
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• 제49권6호
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• pp.758-765
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• 2016

This study investigated the quality, sensory characteristics, and commercialization potential of a rice snack made from dried anchovy Engraulis japonicus. Mild and spicy snacks were produced using a single extruder, with an oil coating or seasoning, respectively. The approximate respective compositions of the mild and spicy snacks were as follows: moisture 5.20% and 4.71%; crude protein 8.71% and 8.59%: crude lipids 21.14% and 28.5%; ash 1.57% and 1.82%; salt 1.5% and 1.5%; water activity 0.18 and 0.19; and pH 6.31 and 6.28. The peroxide values increased for 30 days after preparation and then decreased from 30 to 90 days. The thiobarbituric acid values increased slightly during storage at $27{\pm}2^{\circ}C$. During storage at $27{\pm}2^{\circ}C$, the lightness and yellowness values were lower for the spicy snack than for the mild snack, while the redness value was higher for the spicy snack. The hardness values of both samples decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. The spicy snack had a higher score than the mild snack in the sensory test, which suggested that the spicy snack made from dried anchovy has more commercial potential.

• 한국식생활문화학회지
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• 제32권1호
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• pp.1-9
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• 2017

The objective of this study was to explore the role of familiarity in cross-cultural product perception and perception changes according to food systems (hot sauce and spicy-chicken) in Korean and US consumers. Free choice profiling was conducted by Korean and US consumers on four spicy-chicken samples made using four hot sauce samples. Half of the hot sauce samples were selected to be more familiar to US consumers and vice versa to Korean consumers. A previous study that investigated cross-cultural perceptions of the same four hot sauce samples in US and Korean consumers was incorporated in this study. For distinct sample differences, US and Korean consumers perceived products similarly. However, for less obvious differences, flavor familiarity seemed to affect consumers' product perceptions. In addition, product perceptions changed more dramatically according to food systems for familiar samples in each country. The findings of this study show that consumers' product perception can be affected by flavor familiarities.

• 한국수산과학회지
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• 제49권6호
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• pp.750-757
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• 2016

This study investigated the quality, sensory characteristics and commercial potential of a rice snack prepared with dried oyster. Mild and spicy versions of the snack were produced using an oil coating and a mixed seasoning powder coating, respectively. The approximate compositions of the mild snack and spicy snack were 5.13% and 4.78% moisture, 8.92% and 8.94% crude proteins, 17.58% and 20.35% crude lipids, 1.88% and 1.87% ash, and 2% and 1.8% salt, with water activity values of 0.20 and 0.18 and a pH of 6.11 and 6.10, respectively. The color of the mild snack was lighter with more yellow and less red compared with the spicy snack. Thiobarbituric acid levels increased slightly, and hardness decreased slightly during storage at $27{\pm}2^{\circ}C$. The sensory score of the spicy snack was slightly higher than that of the mild snack. These results suggest that the spicy snack might have more commercial potential than that of the mild snack according to its higher sensory test score.