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KMID : 0380619900220040415
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Korean Journal of Food Science and Technology
1990 Volume.22 No. 4 p.415 ~ p.420
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Establishment of Long - term Storage Condition of Fresh Red Pepper Paste
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박무현/Park, Mu Hyun
김현구/권동진/조진호/Kim, Hyun Ku/Kwon, Dong Jin/Jo, Jin Ho
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Abstract
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To prevent red pepper from post harvest decay and to reduce the labor and drying expenses, the red pepper paste was directly prepared from fresh red pepper. The characteristics of red pepper paste and processing properties were investigated, and the effect of salt and heat on product quality during processing and storage were studied. After the processed red pepper paste was stored at room temperature, 5℃ and -3℃ without light for 6 months, kimchi was prepared with the stored red pepper paste to evaluate any quality change. The weight and pH of pericarp were 73.2% of total and 5.0, respectively. Addition of 10% salt to the paste decreased the pH of paste, reducing the sterilization time down to 10 min against growth of Clostridium botulinum. Thermal diffusivity of paste after pasteurization was 1.190X 10 cm^(-7)/sec, which was lower than control, probably due to air in pouch. The red pepper paste with 10% salt added, followed by sterilization for 10 min, could be preserved for over 6 months at 5℃.
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