Food Science and Preservation (한국식품저장유통학회지)

The Korean Society of Food Preservation (한국식품저장유통학회)
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Quality Characteristics of Semi-Dried Red Pepper (Capsicum Annuum L.) Using Hot-Air drying

반건조 고추(Capsicum Annuum L.)의 건조조건에 따른 품질 특성

  • Published : 2007.12.31
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Abstract

The quality characteristics of semi-dry red pepper (SDRP) (Capsicum annuum L.) were compared with raw and dry red pepper (DRP). Raw red pepper was divided into pieces and the semi-drying treatment involved air-drying at $65^{\circ}C$. The study focused on describing the characteristics of semi-dry red pepper in comparison with dry red pepper. Factors considered were reduced drying period, ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content. ASTA color, capsanthin, capsaicinoids, free sugars and vitamin C content of SDRP were higher in SDRP than in DRP for 15 g or less water per 100 g. Red pepper powders made using the semi-drying method showed the highest amount of glucose and vitamin C. Capsanthin content in SDRP (151.6155.9 mg/100 g) was significantly higher than for DRP (133.4 mg/100 g). The capsaicinoid content of SDRP was about 13-25% higher than in DRP. The ASTA values (148.7159.3) for SDRP were much higher than for DRP (139.5). The vitamin C and free sugar content of SDRP was 40-76% and 20-40% higher, respectively, than for DRP. and $20{\sim}40%$, respectively, by SDRP compared to DRP.

고추의 건조 중 발생하는 품질저하를 억제시키고 사용편의성을 증대시키기 위하여 열풍건조기를 이용한 반건조고추를 제조하였다. 반건조 고추는 통고추, 2단세절 고추, 4단세절 고추로 제조한 후 $65^{\circ}C$에서 연속건조를 실시하여 표면색도, ASTA 값, 비타민 C, capsanthin, capsaicinoids 및 유리당 함량을 조사하였다. 생홍고추의 수분함량은 85% 수준이었고, 대조구로서 건조고추의 수분함량은 15%내외로 제조하였다. 통고추에 비하여 2단세절 고추, 4단세절 고추 및 8단세절 고추의 경우 건조시간이 약 66.7%, 79.2%, 80.8% 감소되었다. 표면색도와 ASTA 값의 경우 건조시간이 증가할수록 ASTA 값이 낮아지는 경향을 나타내었으며, 표면색도 중 L 값은 높아지고, a 및 b 값은 낮아지는 경향을 나타내었다. 제조 방법별 반건조고추와 건조고추를 비교한 결과 비타민 C 함량, capsanthin 함량, capsaicinoids 함량, 유리당 함량에서 모두 반건조 고추가 높은 것으로 나타났다. capsaicin 함량의 경우 반건조고추가 건조고추에 비하여 약 8% 높은 것으로 나타났으며, dihydrocapsaicin 함량은 약 $13{\sim}17%$ 증가하였다. capsanthin 함량의 경우 2단세절 및 4단세절 반건조 고추가 건조고추에 비하여 약 $12{\sim}16%$ 증가하였으며, 유리당 함량은 건조시간이 증가할수록 그 함량은 낮아지는 경향이었으나, 4단세절 반건조고추의 glucose 함량의 경우에는 초기값과 유의적인 차이를 나타내지 않았다. 비타민 C 함량을 측정한 결과, 2단세절 및 4단세절 반건조 고추가 건조고추에 비하여 약 $40{\sim}76%$ 높게 유지되는 것으로 나타났다. 따라서 반건조고추는 건조 고추에 비하여 우수한 품질특성을 가지는 것으로 판단되며, 특히 반건조고추 제조 시 4단세절로 절단 후 수분함량 50% 내외 수준으로 제조하는 것이 적절할 것으로 판단된다.

Keywords

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