Korean Journal of Food Science and Technology (한국식품과학회지)

Korean Society of Food Science and Technology (한국식품과학회)
권호 표지

Characteristics of Red Pepper (Capsicum Annuum L.) Powder Using $N_2-Circulated$ Low Temperature Drying Method

저온질소순환 건조방법에 의해 제조된 고춧가루의 품질 특성

  • Kim, Chung-Hee (Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Ryu, Seung-Hee (Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Lee, Min-Ja (Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Baek, Jong-Won (Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University) ;
  • Hwang, Hong-Cheol (Hwang Hong Cheol BIO FOOD) ;
  • Moon, Gap-Soon (Biohealth Products Research Center, Food Science Institute, and School of Food and Life Science, Inje University)
  • 김정희 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 류승희 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 이민자 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 백종원 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부) ;
  • 황홍철 ((주)황홍철 바이오식품) ;
  • 문갑순 (인제대학교 바이오헬스 소재 연구센터, 식품과학연구소 및 식품생명과학부)
  • Published : 2004.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

Characteristics of good-quality red pepper powder produced using $N_{2}$-circulated low-temperature drying method were compared with those made through conventional sun and hot-air drying methods. Kimchi and kochujang were prepared with different types of red pepper powder, and their physicochemical and sensory properties were compared. Results revealed Hunter L (lightness), a (redness), and b (yellowness) values of $N_{2}$-circulated low temperature-dried red pepper were highest. Absorbance of crude capsanthin in hot air-dried red pepper powder ($0.584{\pm}0.001$) was significantly lower than sun-dried ($0.848{\pm}0.001$) and $N_{2}$-circulated low temperature-dried products ($0.832{\pm}0.002$. Use of $N_{2}$-circulated low-temperature drying method resulted in the highest amounts at reducing sugar and total vitamin C. Capsaicin content of $N_{2}$-circulated low temperature-dried products were higher than hot air-dried ones. The aL values of kochujaug made with sun-and low temperature-dried red peppers were higher than that of kochujang made with hot-dried red peppers. Physicochemical and sensory evaluation results showed red pepper powders made using $N_{2}$-circulated low-temperature drying method have the best quality among all samples tested.

Keywords

References

  1. Ministry of agricultural and forestry of republic Korea. Statistical yearbook of agriculture, forestry and fisheries, Sam Jong Co. Ltd., Seoul, Korea. p. 237, (1996)
  2. Kim MH. Color development of whole red peppers during drying. Food Engineering Progress. 1: 174-178 (1997)
  3. Jang Y.J. Young-yang red pepper. Available from: http://www.kochutown.co.kr. Accessed May 28, 2003
  4. Chung SK, Keum DH, Lee DS. Process optimization of red pepper drying for the improvement of drying efficiency. Korean J. Food Sci. Technol. 24: 428-439 (1992)
  5. Lee HD, Kim MH, Lee CH. Relationships between the taste components and sensory preference of Korean red peppers. Korean J. Food Sci. Technol. 24: 266-271 (1992)
  6. Shin HH, Lee SR. Quality attributes of Korean red pepper according to cultivars and growing areas. Korean J. Food Sci. Technol. 23: 296-300 (1991)
  7. Park NH. General outline and status of application for freeze-drying. J. of Air-Conditioning and Refrigerating Engineers of Korea 24: 338-345 (1995)
  8. Hwang HC. Instrument of N_2-circu1ated low temperature freezing dryer. Korean Patent 2002-0070701 (2002)
  9. Shin HJ, Shin DH, Kwak YS, Choo JJ, Kim SY. Changes in physiochemical properties of kochujang by red ginseng addition. J. Korean Soc. Food Sci. Nutr. 28: 760-765 (1999)
  10. Francis FJ, Clydesdale FM. Food colorimetry: Theory and applications. The AVI Pub. Co. Inc., Westport, CN, USA. pp. 25-35 (1975)
  11. Chun JK, Park SK. Color measurement of red pepper powder and its relationship with the quality. J. Korean Agri. Chem. Soc. 22: 18-23 (1979)
  12. Somogy M, Nelson N. Notes on sugar determination. J. Biol. Chem. 195: 19-23 (1952)
  13. The Korean Society of Food Science and Nutrition. Handbook of experiments in food science and nutrition. Hyoil Press, Seoul, Korea. pp. 258-259 (2000)
  14. Chai JY, Kim MS, Han IK, Lee SY, Yeo IH. Relationships between the content and sensory evaluation of pungent principles in red pepper. J. Korean Soc. Anal. Sci. 7: 541-545 (1994)
  15. Kim KS, Roh SM, Park JR. Effect of light quality(red, blue) on the major components of hot pepper fruit. Korean J. Food Sci. Technol. 11: 162-165 (1979)
  16. Son SM, Lee JM, Oh MS. A comparative study of nutrients and taste components in Korean and imported red peppers. Korean J. Nutr. 28: 53-60 (1995)
  17. Kim DY, Rhee CO. Color and carotenoid changes during storage of dried red pepper. Korean J. Food Sci. Technol. 12: 53-58 (1980)
  18. Kim JY, Keum DH, Park JH, Kang WW, Han CS, Lee YK. Evaluation of quality of red pepper with variations in drying methods. Korean J. Post-harvest Sci. Technol. Agri. Products 3: 137-143 (1996)
  19. Park CR, Lee KJ. A study on the influence of drying methods upon the chemical changes in red pepper. 2. Changes of free amino acid, free sugar. Korean J. Nutr. 8: 173-177 (1975)
  20. Chung KM, Hwang JM. Quality of single-harvested red peppersby drying methods. Korean J. Food Sci. Technol. 35: 329-333 (2003)
  21. Kim DY, Rhee CO, Shin SC. Color changes of red pepper by drying and milling methods. J. Korean Agri. Chem. Soc. 25: 1-7 (1982) https://doi.org/10.1007/BF02573584
  22. Choi SM, Jeon YS, Park KY. Comparison of quality of red pepper powders produced in Korea. Korean J. Food Sci. Technol. 32: 1251-1257 (2000)
  23. Park CR. A study on the influence of drying methods upon the chemical changes in red pepper. 1. Changes of carotenoids, capsaicin and vitamin C. Korean J. Nutr. 8: 167-172 (1975)
  24. Choe SY. A study on the thermal characteristics of agriculture products in the process of low temperature vacuum drying (With cayenne as the object product for drying). J. Korean Soc. Power System Eng. 5: 44-49 (2001)
  25. Yun HK, Kim KY, Kim YC, Lee JW, Kim IS, Yoo KC, Higashio H. Change of some constituents along with the fruit maturity in Capsicum species. J. Korean Soc. Hort. Sci. 43: 39-42 (2002)
  26. Park JS, Kim MH, Yu RN. Approximate amounts of capsaicin intakes determined from capsaicin contents in powdered soups of Korean instant noodles and hot peppers. J. Korean Soc. Food Sci. Nutr. 28: 501-504 (1999)
  27. Buck SH, Burks TF. The neuropharmacology of capsaicin: review of some recent observations. Pharmacol. Rev. 38: 773-775 (1979)
  28. Watanabe T, Kawada T, Iwai K. Enhancement by capsaicin of energy metabolism in rat through secretion of catecholamine from adrenal medulla. Agric. Biol. Chem. 51: 75-79 (1987) https://doi.org/10.1271/bbb1961.51.75
  29. Kim KM, Teuro K, Kengo I, Kazuo I, Tohu F. Swimming capacity of mice is increased by oral administration of a nonpungent cap analo, stearoyl vanillyamide. J. Nutr. 128: 1978-1983 (1998) https://doi.org/10.1093/jn/128.11.1978
  30. Yu RN, Kim JM, Han IS, Kim BS, Lee SH, Kim MH, Cho SH. Effect of hot taste preference on food intake pattern, serum lipid and antioxidative vitamin levels in Korean college students. J. Korean Soc. Food Nutr. 25: 338-345 (1996)
  31. Lim SB, Jwa MK, Mok CK, Park YS. Quality changes in kochujang treated with high hydrostatic pressure. Korean J. Food Sci. Technol. 33: 444-450 (2001)