• Title, Summary, Keyword: 고춧가루

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Quality Characteristics of Tomato Sauce prepared with Different Quantities of Chili Pepper (고춧가루 첨가량을 달리한 토마토소스의 품질특성)

  • Jun, Kwan-soo;Choi, Soo-Keun
    • Culinary science and hospitality research
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    • v.21 no.4
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    • pp.131-144
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    • 2015
  • The purpose of this study was to determine the best ratio of tomato sauce with chili pepper powder. The investigation of food quality after preparing tomato sauce with chili pepper powder shall be as follows. Moisture was reduced when red chili pepper powder were added gradually, although protein, fat, ash, and carbohydrates were increased. pH values decreased as red chili pepper increased as organic acid was reduced. In case of colour, L-value and a-value were reduced, although b-value increased. Lycopene and ${\beta}$-carotene increased by adding red chili pepper by virtue of the existence of carotenoid. Polyphenol, flavonoid, and DPPH radical also increased with the addition of red chili pepper as a result of red chili pepper's antioxidant property. In an attribute difference test, smoothness showed a low score when red pepper powder was added, but graininess returned a high score as red pepper powder absorbed moisture. The result of the sensory test for sauce, TC2 showed the best score in overall acceptance, while TC3 showed the best score for sauce with pasta in overall acceptance. Tomato sauce with 3% of red pepper powder was shown to have the most acceptable quality and should have powerful manufacture competitiveness.

방사선 조사에 의한 고춧가루의 매운 맛 성분과 색의 변화

  • 이정희;성태화;김미리
    • Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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    • pp.140.1-140
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    • 2003
  • 방사선 조사에 의한 고춧가루의 매운맛 성분과 색의 변화를 분석하기 위해 고춧가루 (Capsicum annuum) 를 진공상태에서 포장한 후, 3, 5 및 7 kGy 의 감마선을 조사하였다. Capsacinoids 함량을 HPLC에 의해 분석하였을 때, total capsanoids 함량은 유의적인 차이를 보이지 않았으나, capsaicin은 조사선량이 클수록 증가하였고, dihydrocapsaicin은 변화가 없었다. Scoville test에 의한 매운맛 평가 결과, 0, 3 및 5 kGy 로 조사된 고춧가루의 매운맛 강도는 유사하였으나, 7 kGy 조사된 고춧가루는 매운 맛 강도가 높게 평가되었다. 고춧가루의 붉은 색을 나타내는 대표적인 색소인 capsanthin을 HPLC로 분석하였을 때, 변화가 없어 방사선 조사에 의한 영향은 없었다. 그러나 고춧가루의 붉은 색 정도를 색차 계로 측정하였을 때 Hunter a value (redness) 는 조사선량이 커질수록 증가되는 것으로 나타났다.

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An Analysis for Particulate Characteristic in Red Pepper Milling Using Ceramic and Metal Corrugation Rollers (치형 세라믹 롤러와 금속 롤러의 고추 분쇄생성물 특성분석)

  • 강위수;양승기;목효균;이해익
    • Proceedings of the Korean Society for Agricultural Machinery Conference
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    • pp.234-239
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    • 1999
  • 고추는 대부분 건고추를 굵은 고춧가루, 보통 고춧가루, 고운 고춧가루로 분쇄하여 김치류, 고추장 등의 발효식품과 양념류에 주로 사용되고 있으며, 국민 일인당 연간 소비량은 고춧가루를 기준으로 2.5kg, 건고추를 기준으로 3.5kg에 이르고 있다. 건고추를 가루로 분쇄하는 방법은 종래 절구로 찧어 빻는 방법에서 생산성을 높이기 위하여 1960년대 중반부터 국내 특유의 압축식 롤 밀(Roll Mill)형태의 분쇄방법으로 전환되었으며, 구미의 햄머 밀이나 디스크 밀에 의한 분쇄방법과는 차이가 있다. 이것은 소비형태에 의한 차이로서 우리는 발효식품의 숙성을 위하여 고춧가루의 수축복원력을 향상시키는 방법으로 고추과피의 섬유질을 압축력과 전단력을 이용하여 분쇄하는 형태인 반면에, 구미에서는 고춧가루를 단순히 조미향신료의 첨가제로 사용하는 차이점 때문이다. (중략)

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Comparison of Pungency Perception between Korean and Australian (한국인과 호주인의 매운맛 감지도에 대한 연구)

  • 김건희;방혜열
    • Korean journal of food and cookery science
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    • v.16 no.6
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    • pp.677-680
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    • 2000
  • This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.

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Monitoring on Organolepties and Rheology with Recipe of Apple Kochujang (사과고추장의 배합비에 따른 관능적 특성과 물성 모니터링)

  • 이기동;이진만;정은재;정용진
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.29 no.6
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    • pp.1068-1074
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    • 2000
  • 젊은 세대들이 좋아하는 우수한 품질의 사과고추장을 개발하고자 부원료로서 사과를 사용하여 사과고추장의 배합비에 따른 관능적 특성을 반응표면분석법으로 최적화하고 물리적 특성을 모니터링하였다. 실험조건은 고춧가루는 130~210 g, 메주가루는 50~80 g, 사과퓨레는125~205 g의 범위로 설정되었으며, 실험계획에 따라 제조된 사과고추장은 물리적 및 관능적 특성을 조사하기 위해 사용되었다. 사과 고추장의 색상에 대한 관능평점은 고춧가루 140.61 g, 메줏가루 83.42 g 및 사과퓨레 169.05 g에서 가장 높았으며, 향에 대한 관능평점은 고춧가루 192.32 g, 메줏가루 56.14 g 및 사과퓨레 146.72 g에서 가장 높은 7.95를 나타내었다. 맛에 대한 관능평점은 고춧가루 함량 182 g, 메줏가루 함량 78 g 및 사과과즙 함량 199 g에서 가장 높은 7.46을 나타내었으며, 전반적인 기호도에서는 고춧가루 함량 200 g, 메줏가루 함량 57 g 및 사과과즙 함량 159 g에서 가장 높은 관능평점을 나타내었다. 사과고추장의 물리적 특성으로서 견고성은 고춧가루와 메줏가루의 함량이 높을수록 증가하였다. 고추장의 부착성과 거침성은 고춧가루 함량이 증가하고 사과과즙의 함량이 낮을수록 증가하였다.

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Studies on the Effects of Red Pepper Powder on the Enzyme Production and Growth of Aspergillus Oryzae (국균(麴菌)의 효소생산(酵素生産) 및 생육(生育)에 미치는 고춧가루의 영향에 관한 연구)

  • Lee, Taik-Soo;Park, Yoon-Joong
    • Applied Biological Chemistry
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    • v.19 no.4
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    • pp.227-232
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    • 1976
  • This experiment was carried out to investigate the effects of red pepper powder on its enzyme production and growth of Aspergillus oryzae. In this report, Aspergillus oryzae A and G strains were cultured to the wheat bran and Czap다 Dox liquid media containing red pepper powder. And their enzyme activity. dry mycelial weight, pH and acidity were determined respectively. The results obtained were as follows. 1. In the case of protease reaction on the substrate without salt, the addition of red pepper powder ranging from 0.05 to 30 per cent to the wheat bran medium showed the increased neutral and alkali protease production in comparison with the control. However, the acid protease production were decreased by the addition of red pepper powder in the case of Aspergillus oryzae G strain. 2. In the case of protease reaction on the substrate with 10 per cent of salt, wheat bran medium containing 0.05 to 10per cent of red pepper powder showed the high protease production in comparison with the control. 5. As the amount of red pepper added to the Czapek-Dox lipuid culture was increased, the dry mycelial weight produced by Aspergillus oryzae A and G strains were also increased. And the dry mycelial weight produced by Aspergillus oryzae A strain was much more than that of Aspergillus oryzae G strain. 6. The addition of red pepper powder brought the fall of pH in Czapek-Dox liquid medium. 7. By the increase of red pepper powder concentration, the acidity in Czapek-Dox liquid culture were increased. And the increase ratio in the case of Aspergillus oryzae G strain was more remarkable than that of Aspergillus oryzae A strain.

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Color Measurement of Red Pepper Powder and its Relationship with the Quality (고춧가루의 색도측정(色度測定)과 품질(品質)과의 관계(關係))

  • Chun, Jae-Kun;Park, Sang-Ki
    • Applied Biological Chemistry
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    • v.22 no.1
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    • pp.18-23
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    • 1979
  • To prepare the objective quality control index of red pepper powder, the relationships among the color appearance, capsanthin red pigment and the contamination of coliform bacteria were studied and summarized as followings; 1. Visual method by human eyes was inadequate to grade the quality of red pepper powder, because of the different personal color evaluation. 2. Grading upon capsanthin contents are well agreed with the color appearance of the red pepper powder. Therefore, color appearance can be correlated with the capsanthin content. 3. Color appearance of the red pepper can be numerically expressed with Hunter-value a/b; Capsanthin $content(mg/g-red pepper)=0.257{\times}10^{0.703}(a/b)$ and it can be used as an index of the quality control of red pepper powder. 4. There was no distinct correlation between the comtamination of coliform bacteria and the color value.

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Discrimination of Grading Pungency for Red Peppers Spice Using Electronic Nose Based on Mass Spectrometer (고춧가루의 매운 맛 등급화를 위한 Mass Spectrometer를 바탕으로 한 전자코 분석)

  • Kang, Jin Hee;Son, Hee-Jin;Hong, Eun-Jeung;Noh, Bong-Soo
    • Food Engineering Progress
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    • v.14 no.1
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    • pp.35-40
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    • 2010
  • Electronic nose (E-nose) was assessed for grading pungency of powdered red pepper. Complex pretreatments are not required for flavor analysis unlike HPLC or Scoville tests. Mild and pungent taste of powdered red pepper were mixed at various concentrations of 0, 25, 50, 75, and 100%. Those were analyzed using mass spectrometer-based E-nose. Discriminant function analysis (DFA) was conducted on E-nose data. The $R^{2}$ and F-value of dicriminant function first score (DF1) were 0.9946 and 355.65, respectively, when the samples were separated by a relative degree of pungent taste. DF1 value decreased with increasing the amount of powdered red pepper with a pungent taste. It is similar to the increase in the concentration of capsaicin. Increasing the amount of red pepper powder, dicriminant function second score (DF2) values were moved from the negative position into the positive position. The $R^{2}$ and F-value of DF1 were 0.9890, 165.17 and DF2 were 0.9219, 21.64. Also, the results by MS based E-nose agreed to that by HPLC. There is the potential to grade pungent taste of powdered red pepper using the E-nose.

Effect of Semi-dry Red Pepper Powder on Quality of Kimchi (김치의 품질에 미치는 반건조 고춧가루의 영향)

  • Bang Byung-Ho;Seo Jeong-Sook;Jeong Eun-Ja
    • The Korean Journal of Food And Nutrition
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    • v.18 no.2
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    • pp.146-154
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    • 2005
  • We compared two kinds of red peppers, semi-dry red popper and hot air dry red pepper, and made two kinds of Kimchies with them for this study. The semi-dry red pepper is better to maintain natural color of raw red pepper, to keep hygenity and to protect its loss of the nutrition, than the hot air dry red pepper. The results are as follows: The content of vitamin C and ASTA color value in semi-dry red pepper powder were much higher than those in hot air dry red pepper The cell numbers of total bacteria in semi-dry red pepper powder were much lower than those in hot air dry red pepper. The changes in quality of the two Kimchies were evaluated by pH, acidity, total microbes, lactic acid bacteria cells count and sensory. The patterns of changes in pH, acidity, total microbes and lactic acid bacteria cells count of two kinds of samples were the same. But in case of sensory evaluation, Kimchi made with semi-dry red powder showed best sensory scores than of all in overall acceptability.

Preparation of Squid-Jeotkal with Pasteurized Red Pepper II. Shelf-Life Extension of Squid-Jeotkal (살균고춧가루를 이용한 오징어젓갈 제조 II. 양념오징어젓갈의 보존성 연장)

  • 이현숙;이원동;고병호;이명숙
    • Journal of Food Hygiene and Safety
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    • v.15 no.1
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    • pp.18-24
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    • 2000
  • In this study, ohmic heating was applied for pasteurization of red pepper pow-der, and investigated its pasteurization effect. After pasteurization, seasoned squid-jeotkal was manufactured by using red pepper powder, and its quality changes were investigated. On com-paring sensory evaluation in squid-jeotkal by pasteurized and conventional red pepper powder during storage at 5, 16 and $25^{\circ}C$, quality changes in squid-jeotkal by the pasteurized red pepper powder. But quality change difference between two products were decrease with increasing stor-age temperature. Viable cell counts in two products stored at 5$^{\circ}C$ were increased slowly until 60 days. Viable cell counts in squid-jeotkal by conventional red pepper powder were increased up to ca. 10$^{8}$ CFU/g at 15, 25 $^{\circ}C$ after 30, 15 days, respectively, but that by pasteurized were ca. 10$^{8}$ CFU/g at $25^{\circ}C$ after 30 days. Changes in pH, VBN and NH$_2$-N in two products were shown difference significantly, but were decreased by increasing storage temperature. In squid-jeotkal by conventional red pepper powder, the main free amino acids were glutamic acid, leucine, glycine, aspartic acid and alanine, and these amino acids held 47.95% of the total free amino acid. But in squid-jeotkal by pasteurized red pepper powder, glutamic acid, glycine, aspartic acid, leucine and Iysine, and these amino acids held 57.58% of the total free amino acids.

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