GC-MS 분석에 의한 고추 품종별 및 시판고춧가루의 capsaicin 및 dihydrocapsaicin 함량조사

유종옥,최원석,이웅수 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.1

본 연구에서는 GC-MS를 이용하여 괴산군 지역에서 생산되고 있는 각종 고추에 대해 품종별로 capsaicin 및 dihydrocapsaicin의 함량을 조사하였고, 괴산청결고추조합에서 생산하여 시판되고 있는 고춧가루에 대해서도 매운맛 등급별 capsaicin과 dihydrocapsaicin의 함량을 조사하여, 고춧가루의 매운 정도를 capsaicin의 함량으로 표시하는 방법을 제시하고자 하였다. 고추의 품종별 capsaicin의 함량은 청양이 123.62 mg%, 한반도는 95.97 mg%, 건초왕은 84.00 mg%, 우리건은 70.62 mg%, 금빛은 55.36 mg%, 무한질주은 45.19 mg%, 독야청청은 43.98 mg%, PR대촌은 38.92 mg%, 대박나는 31.63 mg%, 신세계는 29.82 mg%, 장수왕은 28.23 mg%, 오광은 34.42 mg%, 대통은 25.18 mg%였으며, 시판 고춧가루제품의 경우 아주매운맛 등급이 101.98 mg%, 매운맛이 67.63 mg%, 보통맛이 37.74 mg%, 순한맛이 14.73 mg%이었다. 본 실험결과 및 아주매운맛, 매운맛, 보통맛, 순한맛의 4등급으로 분류되어 현재 시판되고 있는 매운맛 등급을 참고하여, capsaicin 함량에 따른 매운맛의 등급별 분류를 7등급으로 제시하였다. 즉 매운맛 1등급은 120 mg%이상, 2등급은 100~120 mg%, 3등급은 80-100 mg%, 4등급은 60-80 mg%, 5등급은 40-60 mg%, 6등급은 20-40 mg%, 7등급은 20 mg%이하로 분류하였다. 이를 바탕으로 고춧가루를 이용해서 만드는 김치, 고추장, 양념소스류 등의 가공식품제조 시 문제되는 매운맛의 비객관적, 불균일성을 개선하며 재현성을 유지할 수 있을 것으로 사료 된다. In this research, the contents of capsaicin and dihydrocapsaicin in various species of red pepper produced in the Goesan-gun County were determined by GC-MS. Further, the contents of capsaicin and dihydrocapsaicin in powdered red pepper products with very hot, hot, normal and mild taste were analyzed to present the degree of hot taste in their products based on contents of capsaicin. The contents of capsaicin in each species of red pepper were from 25.18 mg%(Daetong) to 123.62 mg%(Cheongyang). In the powdered red pepper sold in the market, the contents(mg%) of capsaicin in very hot, hot, normal and mild taste products were 101.98, 67.63, 37.74, and 14.73, respectively. Based on this result, the classification of hot taste by contents of capsaicin was presented in the 7 grades. Namely, the products currently sold in the market were classified into very hot, hot, normal and mild taste. In this research, the degree of hot taste was classified based on contents of capsaicin into 1st grade over 120 mg%, 2nd grade in 100-120 mg%, 3rd grade in 80-100 mg%, 4th grade in 60-80 mg%, 5th grade in 40-60 mg%, 6th grade in 20-40 mg% and 7th grade below 20 mg%. Thus, it is expected that the problem which arises when preparing the products such as kimchi, gochujang and seasoning sauces by using powdered red pepper, namely, the inconsistency of hot taste can be improved and maintained.

GC-MS 분석에 의한 고추 품종별 및 시판고춧가루의 capsaicin 및 dihydrocapsaicin 함량조사

유종옥 ( Jong Ok Yu ),최원석 ( Won Seok Choi ),이웅수 ( Ung Soo Lee ) 한국산업식품공학회 2009 산업 식품공학 Vol.13 No.1

In this research, the contents of capsaicin and dihydrocapsaicin in various species of red pepper produced in the Goesan-gun County were determined by GC-MS. Further, the contents of capsaicin and dihydrocapsaicin in powdered red pepper products with very hot, hot, normal and mild taste were analyzed to present the degree of hot taste in their products based on contents of capsaicin. The contents of capsaicin in each species of red pepper were from 25.18 mg%(Daetong) to 123.62 mg%(Cheongyang). In the powdered red pepper sold in the market, the contents (mg%) of capsaicin in very hot, hot, normal and mild taste products were 101.98, 67.63, 37.74, and 14.73, respectively. Based on this result, the classification of hot taste by contents of capsaicin was presented in the 7 grades. Namely, the products currently sold in the market were classified into very hot, hot, normal and mild taste. In this research, the degree of hot taste was classified based on contents of capsaicin into 1st grade over 120 mg%, 2nd grade in 100-120 mg%, 3rd grade in 80-100 mg%, 4th grade in 60-80 mg%, 5th grade in 40-60 mg%, 6th grade in 20-40 mg% and 7th grade below 20 mg%. Thus, it is expected that the problem which arises when preparing the products such as kimchi, gochujang and seasoning sauces by using powdered red pepper, namely, the inconsistency of hot taste can be improved and maintained.

고춧가루의 증자와 이를 이용한 김치의 품질

구연수,조재욱,김순동 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

김치담금재료 중 미생물이 많이 오염되어 있는 고춧가루를 증자법으로 살균하였을때의 문제점을 조사하여 보완함과 아울러 이 방법으로 처리하여 얻은 고춧가루를 이용하여 김치를 담구었을때의 품질변화를 조사하였다. 고춧가루를 증자법으로 살균한 결과, 120℃에서 10분이상 증자하면 총균수와 대장균은 검출되지 않았으나 고춧가루의 색상이 검게 변하므로 증자용수의 pH를 달리하여 증자한 결과 pH 10으로 조정된 증자수로 10분간 증자하였을때가 L^(*), C^(*)값이 높았으며 Hab˚는 10분까지는 거의 변화가 없어 무처리와의 색상차가 거의 없었다. pH 10으로 조정한 증자용액으로 10분간 증자한 고춧가루로 담근 김치의 pH는 발효전반에 걸쳐서 대조구보다 높은 pH를 보였다. 색상은 증자처리구가 대조구에 비해 L^(*), Hab˚값이 낮고 C^(*)가 높아서 숙성전기간동안 밝은 붉은색을 띠었다. 미생물수는 증자처리구가 전 발효기간을 통해 총균수와 젖산균수가 다소 적었다. 신맛은 대조구는 발효 10일째에 보통이상 신맛을 보였으나 증자처리구는 발효 15일째에도 보통이상의 신맛을 보였다. 매운맛은 대조구와 증자처리구의 뚜렷한 차이가 없었으며 숙성전기간동안 보통이하의 값을 나타내었다. 종합적인 맛과 육안적으로 본 품질은 숙성전기간 동안 대조구에 비해 증자처리구가 높게 나타났다. In order to enhance the shelf-life and quality of kimchi, kimchi was fermented with steamed red pepper powder. And the quality was evaluated by sensory test and measurement of microflora, color, pH and titratable acidity. Total cell count and E. coli of red pepper powder steamed at 120℃ for over 10minutes were not detected. But the color of red pepper powder was turned into darkness. So, steamed red pepper powder by various pH of steaming water showed effective pH and steaming time were 1 and 10minutes, respectively. Thus, pH of kimchi made by steamed red pepper powder for 10minutes, using steaming water adjusted pH 10, was gradually decreased after 10 days of fermentation. The L^(*) and Hab˚values of the kimchi with steamed red pepper powder were higher than control products during overall fermentation but C^(*) value was lower. The number of microbe of kimchi using steamed red pepper powder was decreased that of control products. Sensory test of the control kimchi revealed a strong sour taste after 10days of fermentation. In comparison, the kimchi with steamed red pepper powder revealed a sour taste only after 15days of fermentation. The overall taste of kimchi with steamed red pepper powder showed better than that of control kimchi throughout the fermentation periods. This experiments showed that the quality of kimchi made by steamed red pepper powder can the best at 15th day of fermentation.

시판 고춧가루의 품질 특성에 관한 연구

황성연,안영훈,신길만 한국식품영양학회 2001 韓國食品營養學會誌 Vol.14 No.5

시판되는 4개 사 고춧가루를 구입하여 고춧가루의 품질에 관한 이화학적 특성을 비교 분석하였다. 고춧가루 선호도를 결정하는 것은 색상인데 C사 제품의 L값이 46.667로 가장 높았으며 a, b값도 22.738과 19.941로 제일 높게 나왔다. 고추의 적색소인 capsanthin은 D사가 80.0mg/100g으로 가장 많았으며 A, C, B사가 각각 75.0, 58.9, 51.0mg/100g 순이었고 ASTA color 도 같은 경 향을 보였다. Capsanthin 양과는 달리 L, a, b값 모두 C사가 제일 높게 나왔는데 이는 고춧가루의 입도에 의한 영향 때문으로 여겨진다 각 고춧가루의 pH 차이는 크지 않았으며 유기산은 A, B, D사 제품에서 quinic acid가 가장 많이 검출되었으며 C사 제품은citric acid가 가장 높게 검출되었다. 신미성분 가운데 capsaicin은 D사가 59.93mg/100g으로 가장 많았으며 B사가 25.87mg/100g으로 제일 적었으며 capsaicinoids는 각각 62.93, 28.20mg/100g로 나타나 2배 이상의 차이를 보였다. 미생물의 발생 가능성을 추정할 수 있는 수분활성 도는 A, B, C, D사가 각각 0.584, 0.676, 0.526 및 0.568 로 나타나 A, C, D사 제품은 문제가 없을 것으로 예측되나 B사 제품의 수분활성도가 0.676으로 곰팡이 발생 우려가 있을 것으로 예측되었다. Physicochemical qualities of the different commercial red pepper powder purchased in the market were investigated. In proximate composition of red pepper powder, crude protein contents were not much different from 10.10% to 10.91% but sample Ds crude lipid was the lowest as 8.28% and Cs was the highest as 11.43%. The pH values of red pepper powder were not significantly different. The value of L, a and b of sample C were 46.667, 22.738 and 19.941 respectively but it showed lower ASTA color than sample A and had same tendency with capsanthin. The highest content of capsaicin was sample D as 59.93mg 1100g and sample B was the lowest as 25.87mg/100g. Water activity of the sample A, B, C and D were 0.584, 0.676, 0.526 and 0.568 respectively. Sample A, C and D showed safety against microorganisms but sample B was susceptible to the mold.

캡사이신 분말을 첨가한 쿠키의 품질 특성

정은자,오경은,이문수,김관필,방병호,Jeong, Eun-Ja,Oh, Kyong Eun,Rhee, Moon-Soo,Kim, Kwan-Pil,Bang, Byung-Ho 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.5

This study investigated the quality characteristics of cookies containing capsaicin, the main source of spicy taste in pepper, which is well known for its various functions such as anti-oxidant, anti-cancer, anti-inflammatory, and anti-obesity activities, as well as pain-relief effect. Cookie samples were made by adding the capsaicin powder at different levels, including 40 mg% (C1), 85 mg% (C2), and 150 mg% (C3). In this study, measurement of the moisture, pH, color, spread factor, hardness, anti-oxidant activity, and sensory evaluation of the cookies was carried out. The results showed that the anti-oxidant activity increased when more capsaicin powder was added to the cookies (p<0.001). The moisture also increased with increasing capsaicin powder content (p<0.05), while the pH did not show any significant changes. As for the colors, the L value and b value decreased as more capsaicin powder was added, while the a value increased. The spread factor also increased significantly with the increase of capsaicin powder (p<0.01). Although the hardness increased with capsaicin powder content, no statistically significant differences were observed among the various cookies. In the sensory evaluation, Cookies containing 40 mg of capsaicin obtained the highest score in color, while cookies containing 150 mg of capsaicin showed the highest score in taste, texture, and overall acceptability.

연구논문 : 매운맛 등급화 고춧가루로 제조한 배추김치의 이화학적 관능적 특성

이인선 ( In Seon Lee ),이연경 ( Yeon Kyeong Lee ),김혜영 ( Hae Young Kim ) 한국식품조리과학회(구 한국조리과학회) 2014 한국식품조리과학회지 Vol.30 No.1

This study investigated the spicy hot flavor related quality characteristics of baechu (Kimchi cabbage) Kimchi prepared using hot pepper powder in various capsaicin levels during 8 weeks of storage. The pHs in the Kimchi samples were in the optimum range of the pH 4.2-4.5 due to the relatively low storage temperature of 2℃ during the entire storage periods. The L, a and b values of cap-150 sample group were significantly higher compared to those in the other samples at 8 weeks of storage. Grading hotness of the Kimchi was significantly clearly separated when varied levels of hotness for the hot pepper powder were used at 2-4 weeks of storage (p<0.001). Sensory spicy hotness of the cap-40 showed significantly the lowest with values of 4.57-4.38 representing mild hot; that of cap-85 was medium hot with values of 5.81-6.00; and finally, that of cap-150 showed the values of 6.86-7.14, representing strong hot flavor at 2-4 weeks of storage (p<0.001). The grading of spicy hotness in the Kimchi increased by about one level at the optimal edible periods due to the leaching out of capsaicin from the hot pepper powder for those storage periods. Thus, the increased hotness of the Kimchi in the optimal edible periods should be considered when the desired hotness of the hot pepper is chosen for the Kimchi preparation. The hotness decreased as the organic acids were generated during ripening by the 8th week of storage.

매운맛을 달리한 고추장 소스의 품질 및 관능적 특성

최수근(Soo Keun Choi),김수희(Soo Hee Kim),최은희(Eun Hi Choi),신경은(Kyung Eun Shin),이지현(Ji Hyun Lee),이민수(Min Soo Lee) 한국조리학회 2010 한국조리학회지 Vol.16 No.3

저온질소순환 건조방법에 의해 제조된 고춧가루의 품질 특성

김정희(Chung-Hee Kim),류승희(Seung-Hee Ryu),이민자(Min-Ja Lee),백종원(Jong-Won Baek),황홍철(Hong-Cheol Hwang),문갑순(Gap-Soon Moon) 한국식품과학회 2004 한국식품과학회지 Vol.36 No.1