KR101017694B1 - Peanut sauce for a grain paper and manufacturing method of it - Google Patents

Abstract

The present invention relates to a peanut sauce and a method for preparing the same, more specifically, sugar, water, peanut, chili, garlic, salt, soybean paste, modified tapioca starch, vinegar, caramel, monosodium glutamate, xanthan gum, soybean oil mixed As a peanut sauce composition is prepared by washing the garlic and sorting and then chopping (S1), and sorting and washing the chili after washing (S2), selecting and grinding peanuts (S3) and xanthan gum Pre-mixing the water with water (S4), the crushed garlic of the step S1, the finely divided chili of the S2 step, the ground peanut of the S3, the mixture of xanthan gum and water of the S4 step, sugar, salt, soybean paste, denatured Mixing tapioca starch, vinegar, caramel, monosodium glutamate, and soybean oil at a constant ratio (S5) and cooling the mixture (S6) by filling the vessel with the mixture prepared in step S5 and then sealing it in a container (S6) roughness It relates to a production method comprising peanut source.

Peanut, Sauce, Grain Paper, Xanthan Gum, Soybean, Chili, Peanut, Garlic, Monosodium Glutamate

Description

Peanut sauce for grain paper and manufacturing method thereof {PEANUT SAUCE FOR A GRAIN PAPER AND MANUFACTURING METHOD OF IT}

The present invention relates to a peanut paper source for grain paper that can be used for grain paper produced using grains and a method for producing the peanut paper source for grain paper.

Grain paper is made of thin paper using grain, so you can simply put the food you want on the surface of the grain paper and roll it up. If you eat it with the sauce, the taste becomes much higher.

In relation to the peanut sauce for grain paper of the present invention, Republic of Korea Patent No. 10-0514441 (Registration Date 2005.09.06) 'Sweet peanut sauce manufacturing method' discloses a technology for a source using a peanut.

However, the sauce should be in harmony with the food in order to further enhance the taste of the food, but the source of the patent is not suggested for grain paper is not suitable for use as a grain paper source.

Therefore, the present inventors have led to the development of a peanut paper source for grain paper that can be in harmony with grain paper while being suitable for grain paper, while containing peanut as a main ingredient.

The present invention provides a peanut paper source for the grain paper and a method for producing the same, which can further enhance the taste of the food using the grain paper in harmony with the grain paper while containing peanut flavor and nutrients as a main ingredient. It is an object of the invention.

In order to achieve the above object, the present invention is sugar (Sugar) 28 to 40wt%, Water (Water) 30 to 36wt%, Peanut (Peanut) 16 to 25wt%, Chili (Chilli) 2 to 5wt%, Garlic 1-4 wt%, Salt 1-3 wt%, Soya Bean Paste 1-3 wt%, Modified Tapioca Starch 0.2-1.5 wt%, Vinegar 0.1 ~ 0.6wt%, Caramel 0.01 ~ 0.1wt%, Monosodium Glutamate 0.01 ~ 0.1wt%, Xanthan Gum 0.01 ~ 0.1wt%, Soya Bean Oil 0.01 Peanut sauce is formed by a mixture of ~ 0.09wt%,

As the process of manufacturing the peanut sauce,

After sorting and washing garlic using a grinder of 8,500 ~ 9,500rpm chopped to a size of 0.10 ~ 0.20mm (S1) and

After selecting and washing the chili to grind to the size of 0.10 ~ 0.20mm (S2) and

Selecting and crushing peanuts to a size of 0.10 to 0.20 mm (S3),

Pre-mixing xanthan gum and water (S4),

1 ~ 4wt% of the minced garlic in the step S1, 2 to 5wt% of the finely ground chili in the step S2, 16 to 25wt% of the finely ground peanut in the step S3, 20.05wt% of the mixture of xanthan gum and water in the step S4, and sugar 28 to 40 wt%, 1 to 3 wt% salt, 1 to 3 wt% soya paste, 0.2 to 1.5 wt% modified Tapioca Starch, 0.1 to 0.6 wt% vinegar, caramel 0.01 ~ 0.1wt%, 0.01 ~ 0.1wt% monosodium glutamate, 13.98wt% water, soybean oil (Soya Bean Oil) 0.01 ~ 0.09wt% mixing in the range of 85 ~ 95 ℃ (S5),

After filling the mixture prepared in step S5 into the container and vacuum sealing after cooling the container (S6) is a manufacturing method for the peanut paper source for grain paper as the main technical configuration.

Hereinafter, the technical configuration will be described in detail.

As a constituent of the peanut sauce, sugar is used to sweeten the peanut sauce, and when the amount is less than 28wt%, the sweet taste of the peanut sauce may drop, and when it exceeds 40wt%, the sweetness Since it is too strong to be unsuitable for use as a peanut nut source for grain paper, it is preferable to use the sugar at 28 to 40 wt% based on the total content of the peanut source.

The water is used to impart fluidity to the sauce while making uniform mixing between the components of the peanut sauce. When the water content is less than 30wt%, the viscosity of the peanut sauce is too high. There is a problem that the formulation of the ingredients of the peanut sauce is not uniformly mixed, and when it exceeds 36wt%, the viscosity of the peanut sauce is low, which is not suitable for use as a sauce. Since it may be lost, the water is preferably used in 30 ~ 36wt% relative to the total content of the peanut sauce.

The peanut ( Arachis hypogagea L. ) is an annual herb that belongs to Leguminosae and is one of the main components of the peanut sauce.

Peanuts are generally divided into Virginia type, Spanish type, Runner type and Valencia type according to their size. The Virginia type is large and long eggs, 106 ~ 123 tablets / 100g alleles, and the Spanish type is small and round. It is a small species of about 241 tablets / 100g, the Runner type is a neutral species of about 177 tablets / 100g, and the Valencia type is a small tablet of about 230 tablets / 100g. The components of peanut are 41.49% crude fat, 25.52% crude protein, 5.28% moisture, and 3.29% crude ash.

In fatty acid composition of peanut, unsaturated fatty acids such as oleic acid, linoleic acid and linolenic acid accounted for 82.3% of the total, and essential fatty acids of vitamin F, linoleic acid 32.2% and linolenic acid 0.2%.

The peanut used in the present invention has a weight of 69.00 to 85.00 g in 100 ginseng, 1.65 to 1.70 cm in length, 1.20 to 1.90 cm in height, and 0.79 to 0.82 cm in width, with an organic fatty acid content of 0.06 to 0.08%, 1%. The use of high-quality peanuts does not reduce the sugar content of the sauce if it is less than 16wt% of the total amount of peanut sauce, and if it exceeds 25wt%, there is a problem with mixing with other ingredients. Since it is difficult to obtain a high quality sauce, the peanut is preferably used at 16 to 25wt% based on the total content of the peanut sauce.

The chili (Chili) is the same kind as sweet pepper, but has a completely different property in spicy taste, and has various colors and sizes of red, violet, cream, yellow, green, and black.

The chili is dried and used as a main ingredient of Cayenne pepper or Tabasco sauce, it is used a lot of spicy flavored food. Chili is rich in vitamin C and has a strong antibacterial effect.

When the use of the chili is less than 2wt% with respect to the total amount of sauce, the peanut sauce may have a slightly spicy and tingling taste, and thus the function as a grain paper sauce may be degraded. Since the chili may be used in an amount of 2 to 5 wt% based on the total content of the peanut sauce.

The garlic (Allium Sativum, L.) are lilies (Lilliaceae) as one of representative spices in Korea in Ann plants belonging to the Allium (Alliim), the active ingredient is a crystalline allin i.e. amino acid S-ally-L-cysteine sulfoxide It is known that it is decomposed into diallyl disulfide and lower sulfides generated by the destruction of garlic tissue, which generates garlic-specific volatile odor.

This garlic is used for food because alliin, a type of sulfur-containing amino acid in garlic, is decomposed to produce a characteristic irritating acidity component of garlic. When the amount is less than 1wt%, the function as a spice is insignificant, and 4wt% is used. In case of exceeding the aesthetics of the sauce may be reduced, the garlic is preferably used in 1 ~ 4wt% with respect to the total content of the peanut sauce.

The salt is that of the release out of the salty taste in humans eating habits for a long time, widely used for the storage of fermented food, and, chemically Na ⁺ and Cl ^- made up.

The salt is to use any one or more selected from refined salt, sun salt, processed salt, bamboo salt,

The purified salt is a salt extracted only sodium chloride using an ion exchange membrane by pulling up the sea water, and is a pure salt, not an artificial chemical salt, and there is almost no bitter taste because there is no component of liver water (Mg, Ca). The refined salt is inexpensive and is used in various ways, such as food, industrial, water purification, and dyeing.

The sun salt collects seawater, evaporates moisture by solar heat and wind, and obtains only crystals of salt. It is commonly called coarse salt.

The processed salt is baked salt removed by baking the natural salt twice at a high temperature of 800 ℃ or more in a ceramic reactor to remove impurities, water and harmful components,

Shred the sun-dried salt into the bamboo and knead the mud in the bamboo inlet, heat it in a kiln and heat it to 1,000 ℃ ~ 1,300 ℃ 8 times, and then spray the 9th rosin powder on firewood and heat it to 1,300 ℃ ~ 1,700 ℃. If you use a bamboo salt is determined.

When the amount of salt used is less than 1wt%, the taste of the sauce is lowered, and when it exceeds 3wt%, the salty taste may be felt, so the salt is preferably used in an amount of 1 to 3wt% based on the total content of the peanut sauce. .

When the amount of the soybean paste is less than 1wt%, the flavor of the sauce may drop, and when the amount of the soybean paste exceeds 3wt%, the blend of other ingredients may not be balanced and the taste of the sauce may be degraded. It is preferable to use 1 to 3wt% with respect to the total content of the sauce.

The tapioca of the modified tapioca starch refers to edible starch extracted from the cassava (cassava), a perennial tree of the lighthouse grass family known as South America, and the tapioca root has a moisture content of 60 to 70%, Most of the exclusions are starch and 75% of solids except water is made up of starch. The average particle diameter of the starch particles is 15.0 μm, and the shape is spherical with rounded corners.

In addition, most of the tapioca starch is composed of Amylose and Amylopectin, and the physico-chemical characteristics of water 7.45 ± 0.14%, protein 0.51 ± 0.07%, starch 90.99 ± 0.67%, ash 0.20 ± 0.05%, total phosphorus 7.54 ± 0.40%, and liquid 0.51 ± 0.08%.

When the amount of the modified tapioca starch is less than 0.2wt%, it is difficult to maintain a constant viscosity of the source, which is not suitable for use as a source, and when the amount exceeds 1.5wt%, the viscosity of the source becomes very high, and thus also used as a source. Since it is not suitable for the modified tapioca starch, it is preferable to use 0.2 to 1.5wt% with respect to the total content of the peanut sauce.

When the amount of vinegar is less than 0.1wt%, the tangy taste of the peanut sauce may drop as a source of grain paper, and when it exceeds 0.6wt%, the sour taste of the sauce may be strong. It is preferable to use 0.1 to 0.6wt% with respect to the total content.

The caramel is used to flavor, when the amount is less than 0.01wt% caramel flavor is not expressed well, if the amount exceeds 0.1wt%, the sweetness of the sauce may be strong, the caramel is peanut It is preferable to use 0.01 to 0.1wt% with respect to the total content of the sauce.

The monosodium glutamate is a colorless acicular crystal, which has no taste in itself, but is used to improve the original taste of the food, and when the amount thereof is less than 0.01wt%, it enhances the taste of the sauce. When it is insignificant and exceeds 0.1wt%, the use of other ingredients may be reduced so that the taste of the sauce may decrease, so the monosodium glutamate is used at 0.01 to 0.1wt% based on the total content of the peanut sauce. It is preferable.

The xanthan gum is a food additive added to increase the adhesiveness and viscosity of the food, to improve the emulsion stability, and to improve the physical properties and feel of the food. When the amount of the xanthan gum is less than 0.01wt%, the functionality of the xanthan gum is less than 0.1. When the wt% is exceeded, the content of other ingredients may be reduced so that the taste of the sauce may be decreased. Therefore, the xanthan gum is preferably used in an amount of 0.01 to 0.1 wt% based on the total content of the peanut sauce.

The soybean oil has a fatty acid composition and nutritional value similar to that of other unsaturated vegetable oils, and is about 60% of the essential fatty acids linoleic and linolenic acid, and is one of the typical semi-drying oils. If it is used at 0.09wt% and less than 0.01wt%, the taste and aroma change of the peanut sauce is insignificant compared to the case without using soybean oil, and if it is used above 0.09wt%, the peanut sauce Since the taste of the may fall, soybean oil is preferably used in the range of 0.01 to 0.09wt% relative to the total content of the peanut sauce.

It will be described how to prepare a peanut sauce using the above components.

Step S1: After sorting and washing garlic, using a grinder of 8,500 ~ 9,500rpm chopped to a size of 0.10 ~ 0.20mm.

The grinding rpm is considered in consideration of the grinding efficiency and grinding time, when the grinding time is less than 8,500rpm may be a little longer, and when it exceeds 9,500rpm, it is uneconomical by maintaining more than necessary rpm, grinding using the grinder It is preferable to make it in the range of 8,500-9,500 rpm.

And, the grinding size of the garlic to maintain the size of 0.10 ~ 0.20mm in consideration of the difficulty of grinding and proper mixing with other components.

Step S2: After sorting and washing the chili ground to a size of 0.10 ~ 0.20mm.

The chili grinding is to be crushed in a separate process from the garlic grinding, so that the grinding size of the chili is also maintained in consideration of the difficulty of grinding and proper mixing with other ingredients to maintain 0.10 ~ 0.20mm.

S3 step: Peanuts are sorted and ground to a size of 0.10 ~ 0.20mm.

The peanut grinding is to be pulverized in a separate process from the grinding of the garlic and chili, the grinding size is to maintain 0.10 ~ 0.20mm in consideration of the difficulty of grinding and proper mixing with other ingredients.

Step S4: Premix the xanthan gum and water.

The mixing ratio of the xanthan gum and water is made of xanthan gum 0.05 wt% and water 20wt% based on the total weight ratio.

Step S5: 1 ~ 4wt% of the chopped garlic of the step S1, 2 ~ 5wt% of the finely divided chili of the step S2, 16 ~ 25wt% of the finely ground peanut of the S3 step, 20.05wt% of the mixture of the step S4, sugar 28 to 40 wt%, 1 to 3 wt% salt, 1 to 3 wt% soya paste, 0.2 to 1.5 wt% modified Tapioca Starch, 0.1 to 0.6 wt% vinegar, caramel 0.01 ~ 0.1wt%, mono sodium glutamate 0.01 ~ 0.1wt%, water (98) 13.98wt%, Soya Bean Oil (Soya Bean Oil) 0.01 ~ 0.09wt% is mixed in the range of 85 ~ 95 ℃.

If the mixing temperature is less than 85 ° C uniform mixing is not made, if it exceeds 95 ° C the quality of the peanut sauce may be degraded, the mixing temperature is preferably maintained at 85 ~ 95 ° C.

Step S6: Filling the peanut sauce prepared in the step S5 in the container and vacuum sealed after cooling to complete the manufacture of peanut paper for grain paper.

As described above, the peanut sauce prepared by the method of manufacturing a sauce according to the present invention is suitable for use in grain papers made of grains such as rice, grains of sweet and spicy flavor in combination with the flavor of peanuts It has the effect of further enhancing the texture and taste of the paper.

Detailed description of the peanut sauce for grain paper and the method of manufacturing the same according to the present invention described above will be described.

Example 1

Sugar 35.63g, Water 33.98g, Grinded Peanut 19.50g, Grinded Chili 2.53g, Minced Garlic 3.12g, Salt 1.00g, Soybean Paste 2.42g, Modified Tapioca Starch 1.43g, Vinegar 0.10g, Caramel 0.07g, Mono Glutamate A peanut sauce is prepared by mixing at a ratio of 0.10 g of sodium, 0.10 g of xanthan gum, and 0.02 g of soybean oil.

Example 2

After selecting the high-end garlic, wash it with clean water to completely remove the foreign matter, and then chopped garlic is prepared. The chili is sorted and washed with clean water to completely remove foreign substances and then ground to prepare finely divided chili. In addition, the peanuts are screened and ground to prepare finely ground peanuts. In addition, xanthan gum and water are mixed to prepare a xanthan gum mixture. The amount of water used in the xanthan gum mixture uses 20.00 g of 33.98 g of the total water used.

Then, sugar 35.68g, water 13.98g, the above ground crushed peanuts 19.50g, above the ground crushed chili 2.53g, above the ground garlic 3.12g, salt 1.00g, soybean paste 2.42g, modified tapioca starch 1.43g, vinegar 0.10 g, caramel 0.07 g, monosodium glutamate 0.10 g, 20.05 g of the xanthan gum mixture (0.06 g of xanthan gum + 20.00 g of water) and 0.02 g of soybean oil are stirred and mixed at 90 ° C.

After such a mixing process, the mixture is filled in a glass bottle, vacuum sealed, and then cooled to prepare peanut sauce I.

Example 3

Prepared using the same method as in Example 2, except that the amount of the material used, sugar 35.45g, water 13.98g, peanuts 21.61g, chili 2.53g, garlic 2.12g, salt 1.51g, soybean paste 1.42g, Prepare Peanut Sauce II using 0.90 g of modified tapioca starch, 0.28 g of vinegar, 0.07 g of caramel, 0.06 g of monosodium glutamate, 20.05 g of xanthan gum mixture (0.06 g of xanthan gum + 20.00 g of water) and 0.02 g of soybean oil.

Example 4

Prepared using the same method as in Example 2, except that the amount of the material used, sugar 30.14g, water 13.98g, peanuts 23.00g, chili 4.74g, garlic 2.12g, salt 3.00g, soybean paste 1.42g, Peanut sauce III is prepared using 0.90 g of modified tapioca starch, 0.50 g of vinegar, 0.07 g of caramel, 0.06 g of monosodium glutamate, 20.05 g of xanthan gum mixture (0.06 g of xanthan gum + 20.00 g of water) and 0.02 g of soybean oil.

For peanut sauces I, II and III prepared in Examples 2 to 4, the degree of peanut flavor divergence (Sensory test 1), the viscosity of the peanuts (Sensory test 2), the sweetness of the peanut sauce (Sensory test 3) ), The sour taste of the peanut sauce (Sensory test 4), the salty taste of the peanut sauce (Sensory test 5) divided into a panel test was carried out, the results are as follows.

Sensory Evaluation 1-Degree of Peanut Flavor in Peanut Sauce

sauce evaluation Number of ratings Total score

I
● 0
(2 * 2) + (3 * 3) + (8 * 2)
= 29 points
○ 2 □ 3 ▲ 8 △ 0

Ⅱ
● 0
(2 * 2) + (9 * 3) + (2 * 2)
= 35 points
○ 2 □ 9 ▲ 2 △ 0

Ⅲ ● 0
(7 * 2) + (3 * 3) + (3 * 2)
= 29 points

○ 7 □ 3 ▲ 3 △ 0

(13 sensory testers who were well trained on sensory characteristics, and the evaluation level was △ -very weak [1 point], ▲ -weak [2 points], □ -appropriate [3 points], ○ -strong [ 2 points], ● -very strong [1 point].)

Sensory Test 2-Viscosity of Peanut Sauce

sauce evaluation Number of ratings Total score

I
● 0
(2 * 2) + (10 * 3) + (1 * 2)
= 36 points
○ 2 □ 10 ▲ One △ 0

Ⅱ
● 0
(1 * 2) + (12 * 3)
= 38 points
○ One □ 12 ▲ 0 △ 0

Ⅲ ● One
(1 * 1) + (12 * 3)
= 37 points

○ 0 □ 12 ▲ 0 △ 0

(13 sensory testers who were well trained on sensory characteristics were evaluated. The level of evaluation was △-very thin [1 point], ▲-thin [2 points], □-appropriate [3 points], ○-). [2 points], ●-very straight [1 point].)

Sensory Evaluation 3-Sweetness of Peanut Sauce

sauce evaluation Number of ratings Total score
I
● One
(1 * 1) + (3 * 2) + (7 * 3) + (2 * 1)
= 30 points ○ 3 □ 7 △ 2
Ⅱ
● 0
(4 * 2) + (9 * 3)
= 35 points ○ 4 □ 9 △ 0
Ⅲ ● 0
(2 * 2) + (9 * 3) + (2 * 1)
= 33 points ○ 2 □ 9 △ 2

(13 sensory testers who were well trained on sensory characteristics were evaluated. The evaluation level was △ -deficient sweetness [1 point], □ -appropriate [3 points], ○ -sweet [2 points], ●- Very sweet [1 point]

Sensory test 4-sour taste of peanut sauce

sauce evaluation Number of ratings Total score
I
○ 0
(5 * 3) + (8 * 1)
= 23 points □ 5 △ 8
Ⅱ
○ 0
(6 * 3) + (7 * 1)
= 25 points □ 6 △ 7
Ⅲ ○ One
(1 * 1) + (3 * 3) + (9 * 1)
= 19 points □ 3 △ 9

(13 sensory testers who were well trained on sensory characteristics, and the evaluation level was △-lacks sourness [1 point], □-sourness is appropriate [3 points], ○-very sour [1 point] ]to be.)

Sensory test 5-Salty taste of peanut sauce

sauce evaluation Number of ratings Total score

I
● 0
(11 * 3) + (2 * 2)
= 37 points ○ 0 □ 11 ▲ 2 △ 0

Ⅱ
● 0
(12 * 3) + (1 * 2)
= 38 points ○ 0 □ 12 ▲ One △ 0

Ⅲ ● 0
(8 * 2) + (5 * 3)
= 31 points ○ 8 □ 5 ▲ 0 △ 0

(13 sensory testers who were well trained on sensory characteristics, and the evaluation level was △ -very fresh [1 point], ▲ -single [2 points], □ -appropriate [3 points], ○ -weave [ 2 points], ● -Weave very [1 point])

Sensory test result

sauce Evaluation score (total score) I 155 Ⅱ 171 Ⅲ 149

According to the results of the sensory test, source II (Example 3) received the highest score in the sensory test of the degree of divergence, viscosity, sweetness, sourness, salty taste of peanut flavor, and confirmed that it was the best as a peanut sauce. For reference, although the source I looks good in color, other items have disadvantages compared to the source II.

In addition, the test measurement results of the peanut source I of Example 2 are as follows.

Test Items Test result calorie 254.73㎉ / 100g carbohydrate 48.24g / 100g sugars 33.82g / 100g protein 4.71g / 100g Fat 4.77g / 100g Saturated fat 1.07g / 100g trans fat 0.00g / 100g cholesterol Not detected salt 730.6mg / 100g Aflatoxin B1 Not detected Salmonella voice

1 is a flow chart showing a manufacturing process of the peanut sauce according to the present invention.

Claims (3)

28 to 40 wt% of sugar, 30 to 36 wt% of water, 16 to 25 wt% of peanut, 2 to 5 wt% of chili, 1 to 4 wt% of garlic, Salt 1 ~ 3wt%, Soya Bean Paste 1 ~ 3wt%, Modified Tapioca Starch 0.2 ~ 1.5wt%, Vinegar 0.1 ~ 0.6wt%, Caramel 0.01 ~ 0.1wt%, 0.01 ~ 0.1wt% Monosodium Glutamate, Xanthan Gum 0.01 ~ 0.1wt%, Soya Bean Oil 0.01 ~ 0.09wt% Peanut sauce for whole grain paper. The method according to claim 1, Peanut (Peanut) has a weight of 69.00 ~ 85.00g of 100, weight 1.65 ~ 1.70cm, height 1.20 ~ 1.90cm, width 0.79 ~ 0.82cm, characterized in that the organic fatty acid content of 0.06 ~ 0.08% Peanut sauce for whole grain paper. After sorting and washing garlic using a grinder of 8,500 ~ 9,500rpm chopped to a size of 0.10 ~ 0.20mm (S1) and After selecting and washing the chili to grind to the size of 0.10 ~ 0.20mm (S2) and Selecting and crushing peanuts to a size of 0.10 to 0.20 mm (S3), Pre-mixing xanthan gum and water (S4), 1 ~ 4wt% of the minced garlic in the step S1, 2 to 5wt% of the finely ground chili in the step S2, 16 to 25wt% of the finely ground peanut in the step S3, 20.05wt% of the mixture of xanthan gum and water in the step S4, and sugar 28 to 40 wt%, 1 to 3 wt% salt, 1 to 3 wt% soya paste, 0.2 to 1.5 wt% modified Tapioca Starch, 0.1 to 0.6 wt% vinegar, caramel 0.01 ~ 0.1wt%, 0.01 ~ 0.1wt% monosodium glutamate, 13.98wt% water, soybean oil (Soya Bean Oil) 0.01 ~ 0.09wt% mixing in the range of 85 ~ 95 ℃ (S5), Filling the mixture prepared in step S5 into the container and vacuum sealing after the sealing step of manufacturing a peanut sauce for grain paper, characterized in that the manufacturing through the step (S6).

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