• Journal of Food Hygiene and Safety
• /
• v.33 no.2
• /
• pp.146-150
• /
• 2018

Red pepper is one of the most important spices popularly utilized in Korea. Because of the differences in tariff rates between red pepper powder and seasoned red-pepper sauce, seasoned red-pepper sauce is often therefore imported by consumers, then dried, ground, and added to red pepper powder for cost effective purposed to use the product the most effectively. In this study, we combined species-specific polymerase chain reaction (PCR) assays (for red pepper, garlic, onion, spring onion, and ginger) with whole-genome amplification (WGA). Thirty-nine red pepper powders were well in accordance with their labels. However, six red pepper powder and five seasoned red-pepper sauce products failed to meet their compliance requirements. As a consequence, our monitoring results revealed that the overall mislabeling rate detected in this study was identified at 22%. Thus, our findings showed that the species-specific PCR in conjunction with WGA was an ideal method to identify raw materials that are used in the manufacturing of red pepper powder and seasoned red-pepper sauce.

• Journal of Food Hygiene and Safety
• /
• v.27 no.2
• /
• pp.109-116
• /
• 2012

The study indicated that antimicrobial activity about gram positive and gram negative bacteria of ginger-oleoresin(GO) extract with the condition of ethanol and supercritical fluid extractions. As the concentration of extraction increases, the clear zone of GO ethanol extract also increased dependently. This led the antimicrobial activity of gram positive bacteria to take bigger place than gram negative bacteria especially in Listeria monocytogenes. There was a high antimicrobial activity in E-III treatment where the ratio of the ginger powder extract to ethanol extraction was 1:6. It was quite effective to treat the antimicrobial activity of GO ethanol extract under $80^{\circ}C$ and there was not big difference in the intervals which were the extraction time - 1 to 7 hours. The antimicrobial activity of supercritical fluid extract seemed to take the biggest place in Listeria monocytogenes. From the supercritical fluid extract, it was shown the strong ability of antimicrobial activity in the condition with 100 bar $35^{\circ}C$, 250 bar $35^{\circ}C$ and 250 bar $65^{\circ}C$. Furthermore, according to the case of solvent extract, there was not any significant difference in the antimicrobial activity with condition of extraction. However, there was significant antimicrobial activity in E-III treatment of 100 bar and 500 bar of extraction pressure, and $35^{\circ}C$ and $65^{\circ}C$ of extraction temperature.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.125-131
• /
• 2003

Physiological activities of hot water extracts of 10 commercial instant curry powders and 6 spices, were investigated. All spice extracts except ginger showed significant antioxidant activities on the autoxidation of linoleic curry acid (p＜0.01). Antioxidant activities of clove and fennel were significantly higher than ${\alpha}-tocopherol$, instant curry powders, and other spices, Red pepper $(52.8{\pm}2.13%)$, clove, and coriander showed significant inhibitory activities against angiotensin-I-converting enzyme (p＜0.001). Cytotoxic effects of instant curry powder and spices against human cancer cell lines were examined through MTT assay. Black pepper $(29.31{\pm}2.21%\;cytotoxic\;rate)$ and cardamon $(19.41{\pm}3.92%)$ were effective against MCF-7 (p＜0.01), Clove $(42.92{\pm}5.57%)$ against HeLa (p＜0.01). Ginger $(34.21{\pm}1.11%)$, cardamon, and black pepper against A172 (p＜0.001), garlic $(82.88{\pm}0.53%)$ against SN12C (p＜0.001), garlic $(71.63{\pm}0.38%)$, red pepper, ginger, fenugreek, SPC, cumin, and MPC against SNU-638 (p＜0.001), and cassia $(82.84{\pm}16.92%)$ against A549 (p＜0.001).

• Food Science and Preservation
• /
• v.15 no.4
• /
• pp.606-611
• /
• 2008

Myungran Jeotkal, Korean fermented seafood, and its ingredients(hot red pepper powder, ginger, garlic, and seasoning mix) were irradiated with 0, 0.5, 1.0, 2.0, and 5.0 kGy of gamma rays and stored at 4C for 4 weeks to determine changes in microbiological and sensory characteristics. Water activities of Myungran Jeotkal, hot red pepper powder, ginger, garlic, and seasoning mix were 0.89 0.56, 0.98, 0.99, and 0.07, respectively. Myungran Jeotkal was observed to be initially contaminated. Total aerobic bacteria, yeast and mold, and coliform levels were 6.7, 4.3, and 3.6 log CFU/g, respectively. Irradiation at 2 kGy afforded approximately a 4 log reduction in total aerobic bacteria, and a 3 log drop in both yeast and mold levels and coliform bacteria(P<0.05). No viable microbial cells were detected in Myungran Jeotkal after 5 kGy of irradiation(at a detection limit of 101 CFU/g). The total aerobic bacterial level in red pepper powder was 6.3 log CFU/g and this component, of the tested ingredients, contributed most to the microbial contamination of Myungran Jeotkal. The initial count of total aerobic bacteria, 6.3 log CFU/g, was significantly reduced to 4.5 log CFU/g after irradiation(P<0.05). Sensory evaluation showed that gamma irradiation of up to 5.0 kGy did not adversely affect overall acceptability of Myungran Jeotkal or its ingredients during cold storage. Therefore, gamma irradiationwas effective to extend the shelf-life of Myungran Jeotkal.

• Korean Journal of Food Science and Technology
• /
• v.30 no.2
• /
• pp.324-332
• /
• 1998

In order to standardize the chinese cabbage kimchi, the preparation method, kinds of ingredients and levels of the ingredients were determined by the statistical survey of literatures obtained from cooking books, scientific papers and kimchi manufacturing factory. The standardized ingredient kinds and ratio of chinese cabbage kimchi were $13.0{\pm}7.0$ of radish, $2.0{\pm}0.5$ of green onion, $3.5{\pm}0.8\;or\;2.5{\m}0.3$ of red pepper powder, $1.4{\pm}0.4$ of garlic, $0.6{\pm}0.3$ of ginger, $2.2{\pm}1.6$ of anchovy juice, and $1.0{\pm}0.3$ of sugar in the proportion of 100 salted chinese cabbage, and the final salt concentration was adjusted to 2.7% using salt. Red pepper powder level was quite different from the literature sources, so sensory evaluation, chemical properties and antimutagenic effect and growth inhibitory effect on human cancer cells of the kimchi samples were studied to decide the proper ratio of the red pepper powder as an ingredient. Red pepper powder 3.5% (average level for kimchi manufacturing factory) added kimchi was better in quality than red pepper powder 2.5% (average level for cooking books and scientific papers) added kimchi in sensory evaluation and chemical properties. The juice of red pepper powder 3.5% added kimchi showed not only the stronger antimutagenicity against aflatoxin $B_1$ in Salmonella typhimurium TA100 but also the higher inhibitory effect on the growth of AGS human gastric adenocarcinoma cells in SRB assay than that of red pepper powder 2.5% added kimchi. In conclusion, the standardized ratio of the ingredients was 13.0 radish, 2.0 green onion, 3.5 red pepper powder, 1.4 garlic, 0.6 ginger, 2.2 anchovy juice, 1.0 sugar, and 2.7 final salt concentration in the proportion of 100 salted chinese cabbage.

• Korean journal of food and cookery science
• /
• v.11 no.1
• /
• pp.13-19
• /
• 1995

The purpose of this study was to investigate the method of making whole Chinese cabbage Kimchi, the family's taste in Kimchi and the reason for disliking the taste of Kimchi in the Taegu area. The results were as follows; 1) Most housewives learned the method of making the Kimchi from their mothers. Method was as follows; First, scatter salt on the whole Chinese cabbage and soak that for 3∼6 hours. After, wash the whole Chinese cabbage 3 times. Then, add red pepper powder, garlic, ginger and salted fermented anchovy as basic seasoning. Be sure to, mix the red pepper powder and salted fermented anchovy until they taste hot and salty. Store the whole Chinese cabbage until they ferment. Afterwards store the whole Chinese cabbage in the refrigerator. 2) It was the whole Chinese cabbage Kimchi that most family members preferred. 3) Among the family members, the old age group preferred newly made Kimchi because of the cool and fresh taste. The adult group preferred fresh taste, also smell and peculiar taste of the seasoning were important. The adolescent group preferred fresh taste and sour taste. 4) It shows that most of the family likes Kimchi, and among the family members, about 25% of the sons and daughters dislike Kimchi. And it shows that all family members dislike salty taste. 5) The older housewives’ Kimchi was preferred over the younger housewives’ Kimchi.

• Korean Journal of Food Science and Technology
• /
• v.29 no.5
• /
• pp.999-1005
• /
• 1997

The consistant appearance of coliforms in fermenting kimchi was examined and measures of removing coliforms early in the fermentation were investigated. Allyl isothiocyanate $({\geq}50\;ppm)$, horseradish powder $({\geq}0.4%)$, and garlic juice $({\geq}2.0%)$ were effective in removal of coliforms early in kimchi fermentation. However, mustard powder and methyl methanethiosulfonate were not effective. Nisin, known as a promising agent for the prevention of kimchi over-acidification, allowed coliforms to survive in kimchi longer with only marginal extention of edible period. Individual kimchi ingredients such as Chinese cabbage, garlic, red pepper powder, ginger and green onion were all found to contain coliforms. Coliforms were not detected from garlics sold unpeeled and commercially prepared red pepper powder.

• The Korean Journal of Food And Nutrition
• /
• v.25 no.3
• /
• pp.521-528
• /
• 2012

This study was performed to develop a therapeutic diet against aging and obesity, using Yangha(Zingiber mioga R.). Before development of a therapeutic diet, we performed cell viability assay, analysis of general composition, macrominerals and antioxidantive activities of Yangha. Based on the findings from analyzing the results, mook using Yangha powder(0~20%) was processed, and tested for quality characteristics such as color values, sensory evaluation and mechanical properties. The result of cell viability assay of myoga, using liver cells, revealed that within the concentration range from 500 ${\mu}g/m{\ell}$ to 10,000 ${\mu}g/m{\ell}$, cell survivability increased in line with the concentration rate. Therefore, it will not be harmful to consume it as food. Regarding the normal substance of myoga, the water substance of myoga was 94%, which exceeds that of ginger and tumeric with 89% and 83%, respectively. As for crude protein, fat, carbon hydrates and ash, myoga contained less than the other two, which I think is due to the high water substance. Regarding the minerals, potassium had the highest contents among macrominerals of 234.74 mg%. As for the antioxidant test, hydroxy radical scavenging activity and superoxide radical scavenging activity were shown. As for the production of Yangha mook(Yangha powder levels were 0~20%) for quality characteristics, the more of the powder, the less the L, but the greater the a and b values. Also, for the material property, an increased amount of the powder, resulted in chewiness and springiness, but less gumminess in a correlated manner. However, there were no significant differences in the springiness and cohesiveness in relation to the powder. For the sensory test, jelly type ZM5 with 5% powder showed highest overall preference. According to the sensory test, based on the powder substance, the jelly with 5% powder showed the highest overall score, including preference.

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

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.20 no.1
• /
• pp.5-12
• /
• 1991

the Chinese cabbage kimchi was fermented with the various submaterials such as hot pep-per garlic ginger leek green onion fermented anchovy juice and sugar according to the average contents of each submaterial described in the 39 kinds of references. And then the effects of each submaterial and lactic acid bacteria such as L. brevis. Leu. mesenteroides. P cerevisiae and L. plantarum on the content of carotenes were investigated, The major carotene in kimchi was $\beta$-carotene. And also $\delta$-carotene and $\alpha$-carotene were detected. Contents of $\beta$-carotene and total carotene were high in the kimchi containing leek red pepper powder green onion and fermented anchovy juice as a submaterial. But the kimchi containing or omitting the other submaterials were litter affected to the contents of carotene. Contents of $\beta$-carotene and total carotene were high in kimchi fermented with Leu. msenteroides L. brevis and P. cerevi-siae as a starter but was low with L plasntarum.