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KMID : 0380619910230030301
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Korean Journal of Food Science and Technology
1991 Volume.23 No. 3 p.301 ~ p.305
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Attempts to Estimate the Use of Red Pepper in Kimchi and Kochujang(Hot Soy Paste)
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Abstract
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Capsaicin content and redness were significantly different between home-made and factory-made kimchi whereas those were not significantly different in kochujang samples. Factory-made kimchi was 3 times higher in capsaicin content than home-made kimchi. In experimental kimchi and kochujang made with different levels of red pepper, content of capsaicins increased in proportion to the addition level of red pepper. It should be possible to estimate the amount of red pepper used in kimchi or kochujang if their capsaicin contents are determined.
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