KR101257175B1 - Brown sauce and process thereof - Google Patents

Abstract

The present invention relates to a brown sauce using a red pepper seed and a method for producing the same, which include a red pepper seed component discarded in a brown sauce to produce a sweet and savory taste.
Such brown sauce includes a base in which brown sauce containing red pepper sauce and red pepper seed powder and dissolved water are mixed, tomato paste, fruit juice, worcester sauce, sweetener, vinegar, and thickener.
And the brown sauce manufacturing method, the first step of extracting red pepper seeds from hot water to produce dissolved water; A second step of homogenizing by mixing red pepper paste and tomato paste in the mixing vessel containing the dissolved water; A third step of putting the soy sauce, garlic, onion, worcester sauce, and fruit juice into the mixing container and then heating and stirring the second step; A fourth step of adding the red pepper seed powder and spices to the mixing vessel followed by the third step of heating and stirring; A fifth step of heating and stirring a sweetener, a thickener, salt and pepper into the mixing vessel after the fourth step; A sixth step of heating and stirring vinegar into the mixing vessel; It includes; a seventh step of heating and stirring the brown pigment, smoked perfume in the mixing vessel.

Description

Brown sauce using red pepper seeds and its manufacturing method {BROWN SAUCE AND PROCESS THEREOF}

The present invention relates to a brown sauce using a red pepper seed and a method of manufacturing the same, and more particularly, to include a red pepper seed ingredient discarded in the brown sauce to produce a sweet and savory taste to satisfy the palatability of Koreans and foreigners at the same time It relates to a brown sauce used and a method for producing the same.

Generally, red pepper seed is yellowish round and is mainly used as red pepper oil by squeezing oil.

On the other hand, red pepper powder is produced through the washing, sorting, cutting, drying and grinding process by collecting raw red pepper, about 25% of the dried pepper is selected as red pepper seeds in the grinding process. In addition, since the high red pepper seed content in red pepper powder degrades the redness and taste inherent in red pepper powder, it is known that mixing red pepper and red pepper seeds in a ratio of 9: 1 can improve red pepper powder taste when preparing red pepper powder. Therefore, considering the red pepper powder production, which is about 14 to 160,000 tons per year, the pepper seeds produced during the production of red pepper powder can be estimated to be about 20,000 tons per year, and about 50% of the red peppers produced are purchased separately from ordinary households. It is estimated that about 10,000 tons of red pepper seeds can be used for processing by collecting red pepper powder from Nonghyup or Chili Pepper Processing Plant.

These pepper seeds have a high fat content (about 25-30%) and are mostly used as pepper oil, and there are no technologies or products using crude fibers or crude proteins contained in large amounts of pepper seeds yet.

The present invention has been made to solve the above conventional drawbacks, the object of the present invention by including the red pepper seed ingredients discarded in the processing process in brown sauce to produce a sweet and savory taste to satisfy the palatability of Koreans and foreigners at the same time It relates to a brown sauce using a red pepper seed and a method for producing the same.

In order to achieve the above object, the brown sauce of the present invention, in the brown sauce containing the seasoning ingredients, the base, tomato paste, fruit juice, Worcester sauce, sweetener, vinegar, thickener mixed with red pepper paste and red pepper seed powder and dissolved water It is.

Here, the base is 35 to 40% by weight, tomato paste is 9 to 11% by weight, fruit juice is 3.5 to 5.5% by weight, Worcester sauce is 9 to 11% by weight, sweetener is 9 to 11% by weight, vinegar is 11 ~ It is preferable that 13 weight%, a seasoning component are 16-18 weight%, and a thickener consists of 0.02-0.04 weight%.

In particular, the dissolved water is preferably made of an extract extracted after heating the red pepper seeds in hot water.

And the kochujang and red pepper seed powder and dissolved water is preferably mixed in a weight ratio of 1: 0.4: 2.3.

Optionally, the sweetener may be made of starch syrup, and the fruit juice may be made of apple juice.

In addition, the red pepper seed powder is preferably crushed to a size exceeding 30 mesh, the seasoning component is brown sauce of the present invention, soy sauce 2.5 ~ 4.5% by weight, onion 3 ~ 5% by weight, salt 1.1% by weight, spices 0.7 It is preferably made of weight%, brown color 0.2% by weight, smoked perfume 0.1% by weight, garlic 4-7% by weight, pepper 0.5% by weight.

A brown sauce manufacturing method for achieving the above object, the method for producing a brown sauce, the first step of extracting red pepper seeds from hot water to produce dissolved water; A second step of homogenizing by mixing red pepper paste and tomato paste in the mixing vessel containing the dissolved water; A third step of putting the soy sauce, garlic, onion, worcester sauce, and fruit juice into the mixing container and then heating and stirring the second step; A fourth step of adding the red pepper seed powder and spices to the mixing vessel followed by the third step of heating and stirring; A fifth step of heating and stirring a sweetener, a thickener, salt and pepper into the mixing vessel after the fourth step; A sixth step of heating and stirring vinegar into the mixing vessel; It includes; a seventh step of heating and stirring the brown pigment, smoked perfume in the mixing vessel.

Here, the red pepper paste and red pepper seed powder and dissolved water are preferably mixed in a weight ratio of 1: 0.4: 2.3, and the red pepper seed powder is preferably crushed to a size exceeding 30 mesh.

According to the present invention implemented by the above means, by including the red pepper seed ingredients discarded in the processing process in brown sauce to produce a sweet and savory taste to satisfy the palatability of Koreans and foreigners at the same time, according to the export commercialization There is an effect that can be expected to generate profits.

In particular, according to the present invention, by including the components contained in red pepper seeds, the flavor is excellent and there is an effect that can satisfy the palatability.

1 is a questionnaire used in Experimental Example 2 of the present invention.
Figure 2 is a graph of the consumer distribution showing the results of Experimental Example 2 of the present invention.

Hereinafter, with reference to the accompanying drawings, brown sauce using a pepper seed of the present invention will be described in detail.

The brown sauce of the present invention, 35-40% by weight base of red pepper paste, red pepper seed powder and dissolved water, 9-11% by weight of tomato paste, 3.5-5.5% by weight fruit juice, 9-11% by weight of Worcester sauce, 9 ~ 9 sweetener 11 weight%, vinegar 11-13 weight%, the seasoning component 16-18 weight%, and a thickener 0.02-0.04 weight%.

The base is the main ingredient of the present invention mixed with red pepper paste, red pepper seed powder and dissolved water. Gochujang gives Koreans a spicy taste, pepper seed powder gives a peculiar taste, and melted water gives a spicy, savory, slightly bitter taste. It is preferred to mix at a weight ratio of 0.4: 2.3.

First, the pepper seed powder is preferably crushed so that the collected pepper seeds pass through the standard body of 30 mesh or more. It can be seen from Table 1 below that the collected red pepper seeds (collected and analyzed 24 kinds of domestic red pepper seeds, including Korean invincible, Korean peninsula, and Daechon) contain high amounts of protein, fat and dietary fiber.

General component content(%) moisture 2.7 to 6.7 protein 13.3-16.5 Fat 18.3-29.3 Ash 3.1 to 3.8 Dietary Fiber 38.3-60.6

In addition, the content of Capsainoids contained in red pepper seeds is 0.13-7.48mg%. Even the hottest red pepper seeds have a weaker strength than the mildest red pepper powder.

Capsaicinoids Content of Red Pepper Seeds (mg%, Dry basis) ingredient Pepper seeds chili powder Capsainoids 0.13 to 7.48 10.0-350 Capsaicin 0.10 to 5.32 - Dihydrocapsaicin 0.02 to 2.17 - SHU 20 to 1122 1,500-52,500

Red pepper seed oil prepared using red pepper seeds containing the ingredients shown in Table 1 and Table 2 contains a lot of unsaturated fatty acids as shown in Table 3 below.

Major fatty acids crude oil Refined oil Miristic acid 0.18 0.15 Palmitic acid 13.28 12.81 Palmitoleic acid 0.39 0.37 Stearic acid 2.56 2.05 Oleic acid 9.47 10.48 Linoleic acid 72.31 72.10 Linolenic acid 0.89 1.21 Arachidic acid 0.12 0.60 Unsaturated fatty acid 83.06 84.16 Saturated fatty acid 16.14 15.61

In Table 4 below, the strength of the dried red pepper seeds and crushed red pepper seeds powder by the size, spicy, bitter, savory, sweet, hardness, foreign body was carried out in a nine-point rating method by ten trained personnel The sensory test results were shown.

Mesh Hot bitter A sweet taste sweetness Hardness Foreign body feeling Dried red pepper seeds 6.00 3.67 4.50 3.67 7.00 7.17 Less than 20 4.17 4.17 4.17 2.33 6.17 6.00 20 to 30 4.83 6.17 3.83 3.17 3.50 4.17 More than 30 5.67 6.83 4.67 4.17 2.50 3.00

(Note) 1: Weak, 5: Normal, 9: Strong

From the results of Table 4, the strength of the hot pepper was the strongest dry pepper seeds, the pepper seed powder showed a stronger intensity of spicy taste as the particle size is smaller, while this tendency is similar in sweet taste, while the strength of the bitter taste is red pepper seed The smaller the particle size of the powder was increased, the higher the intensity of the taste taste can be seen that there is no significant difference depending on the particle size. And hardness and foreign matter can be seen that the strength is weaker as the particle size is smaller.

Table 5 below, in order to show the preference characteristics for the size, aroma, taste, chewability (texture), foreign body (aftertaste), overall preference of the crushed red pepper seed powder, unlike the strength characteristics, Table 4 Sensory tests were performed by 10 trained personnel.

size
(mesh) preference color incense Hot A sweet taste sweetness Chewiness Foreign body feeling Likelihood Dried red pepper seeds 3.33 5.17 4.33 5.50 5.33 4.00 4.00 4.67 3.67 Less than 20 6.00 6.17 5.33 4.00 5.00 3.50 5.17 4.17 4.50 20 to 30 6.50 6.83 6.33 6.00 5.17 4.83 4.67 4.83 6.00 More than 30 7.17 7.33 6.83 5.67 5.33 4.33 4.50 4.33 5.50

(Note) 1: Poor, 5: Normal, 9: Good

From the results of Table 5, the smaller the particle size of the red pepper seed powder, the better the preference, color, and aroma. And it can be seen that it appears best in the range exceeding 30 mesh. Therefore, from the results of Table 4 and Table 5, red pepper seed powder can be seen that the smallest foreign matter and the best chewability at a particle size exceeding 20 to 30 mesh and 30 mesh can obtain a good texture.

As mentioned above, dissolved water is a component that is mixed to give spicy, savory, and slightly bitter characteristics, and this dissolved water separates solids (pepper seeds) after heating red pepper seeds in hot water at 80 ° C. Consists of one extract.

Table 6 below shows the changed state of the solid and the extract according to the heating time.

Heating time (addition%) 1 minute (5%) 2 minutes (10%) 3 minutes (5%) 3 minutes (10%)
Solids

Extract

Note: Addition% of solids in 100% by weight of hot water and red pepper seeds.

As can be seen from Table 6, the solids did not change shape and color according to the heating time, but the extract showed a tendency to red color with a longer heating time, which causes the pigment component of red pepper seeds to elute. It seems to be due to.

Tomato paste (Tomato Paste) is to give a sweet taste, flavor and viscoelasticity, viscoelasticity is lowered when the content of the tomato paste is mixed less than 9% by weight, viscoelasticity is too strong when it exceeds 1% by weight.

Fruit juice, Worcester Source (Worcester Source), sweeteners and vinegar are mixed to give a flavor with a spicy and sweet taste, fruit juice of the total blending ratio of the brown sauce of the present invention is 3.5 ~ 5.5% by weight, Worcester sauce Is 9-11% by weight, sweeteners 9-11% by weight, vinegar is mixed 11-13% by weight. Here, fruit juice is apple juice, sweetener is syrup, vinegar is preferably implemented with apple vinegar.

Seasoning component is a component to be mixed at 16-18% by weight in order to give the overall flavor of the present invention, such seasoning component in the brown sauce of the present invention, soy sauce 2.5-4.5% by weight, onion 3-5% by weight, salt 1.1 It is mixed by weight%, spices 0.7% by weight, brown color 0.2% by weight, smoked fragrance 0.1% by weight, garlic 4-7% by weight, pepper 0.5% by weight. Here, the smoked fragrance acts as a fragrance component of smoke, removes odors and preservatives. In addition, the spices are preferably mixed with 0.3% by weight of rosemary, 0.3% by weight of basil, or 0.1% by weight of oregano.

Thickener (憎 粘劑) is a component that is mixed to increase the viscosity, such a thickener is preferably implemented by Xanthan Gum, the mixing ratio of this is preferably mixed at 0.02 ~ 0.04% by weight. That is, when the residual gum is mixed at less than 0.02% by weight, the viscosity drops, and when it exceeds 0.04% by weight, the viscosity becomes too high to form a sticky state, thereby forming poor overall physical properties.

Looking at the manufacturing method of the brown sauce using the red pepper seeds thus constructed in detail as follows.

Brown sauce manufacturing method of the present invention, the first step of producing the dissolved water by extracting red pepper seeds from hot water; A second step of homogenizing by mixing red pepper paste and tomato paste in the mixing vessel containing the dissolved water; A third step of heating and stirring the soy sauce, garlic, onion, worcester sauce, and fruit juice to the mixing vessel; A fourth step of heating and stirring the red pepper seed powder and the spice to the mixing container; A fifth step of heating and stirring the sweetener, the thickener, the salt and the pepper into the mixing vessel; A sixth step of heating and stirring vinegar into the mixing vessel; The mixing process is carried out in the order of the seventh step of heating and stirring the brown color, smoked flavor fragrance.

The first step is to prepare dissolved water, and the hot pepper seed and dissolved water of 80 ℃ in a container and maintained for about 30 minutes, and then using the extracted extract liquid while separating the solids as dissolved water.

The second step is a step of mixing the stirring water and gochujang and tomato paste in the mixing vessel and heating while stirring at about 80 ~ 95 ℃ for 10 minutes, in this second process to improve the homogenization and flavor of the tomato paste.

The third step is a step performed to give the intrinsic flavor (smoked flavor and sour taste for steak use) of the brown sauce of the present invention, and put soy sauce, garlic, onion, Worcester sauce, fruit juice in a mixing vessel, approximately 80 ~ Stir while heating at 95 ° C. for 10 minutes.

The fourth step is to give the peculiar flavor and flavor of the pepper seed powder, and the fourth step includes more than 30 mesh pepper seed powder, rosemary, basil and oregano. One or more of the spices are put in a mixing vessel and stirred while heating at about 80 ~ 95 ℃ for 10 minutes.

The fifth step is to control the physical properties, that is, viscoelasticity and flowability and salty taste, for this purpose, in the fifth step is added to the mixing vessel sweetener, thickener, salt, pepper in a mixing vessel for 5 minutes at approximately 80 ~ 95 ℃ Stir while heating.

The sixth step is a step performed to give a sour taste. In the sixth step, vinegar is put in a mixing container to express sour taste and stirred while heating at about 80 to 95 ° C. for 5 minutes.

Lastly, the seventh process is performed to produce the smoked flavor and brown color of brown sauce. In the seventh process, a smoked flavor is used to produce the smoked flavor and brown color is added to the mixing vessel to produce the brown flavor. It includes packaging after heating and stirring for 5 minutes at 80 ~ 95 ℃.

Hereinafter, the configuration, operation and effects of the present invention brown sauce through the experimental example in more detail.

≪ Example 1 >

After mixing and mixing 10 parts by weight of red pepper paste and 9.8 parts by weight of tomato paste in a mixing container containing 23 parts by weight of red pepper seed extract, 3.5 parts by weight of soy sauce, 6 parts by weight of garlic, 5 parts by weight of onion, 9.7 parts by weight of Worcester sauce, Add 4.4 parts by weight of apple juice, heat and mix. 4 parts by weight of red pepper seed powder exceeding 30 mesh, 0.3 parts by weight of rosemary, 0.3 parts by weight of basil, 0.1 parts by weight of oregano, were heated and mixed, 10 parts by weight of starch syrup, 0.02 parts by weight of thickener, 1.1 parts by weight of salt, 0.5 parts by weight of pepper is added and heated and mixed. Subsequently, 12 parts by weight of apple cider vinegar is added thereto, followed by heating and mixing. Finally, 0.2 parts by weight of brown color and 0.1 parts by weight of smoked perfume are added to a mixing vessel, followed by heating and mixing.

<Example 2>

After mixing and mixing 10 parts by weight of red pepper paste and 9.8 parts by weight of tomato paste in a mixing container containing 21 parts by weight of red pepper seed extract, 3.5 parts by weight of soy sauce, 6 parts by weight of garlic, 5 parts by weight of onion, 9.7 parts by weight of Worcester sauce, Add 4.4 parts by weight of apple juice, heat and mix. 4 parts by weight of red pepper seed powder exceeding 30 mesh, 0.3 parts by weight of rosemary, 0.3 parts by weight of basil, 0.1 parts by weight of oregano, were heated and mixed, 9 parts by weight of starch syrup, 0.02 parts by weight of thickener, 1.1 parts by weight of salt, 0.5 parts by weight of pepper is added and heated and mixed. Subsequently, 13 parts by weight of apple cider vinegar is added thereto, followed by heating and mixing. Finally, 0.2 part by weight of brown pigment and 0.1 part by weight of smoked perfume are added to a mixing vessel, followed by heating and mixing.

<Example 3>

After mixing and heating 10 parts by weight of red pepper paste and 9 parts by weight of tomato paste in a mixing container containing 26 parts by weight of red pepper seed extract, 3.5 parts by weight of soy sauce, 6 parts by weight of garlic, 5 parts by weight of onion, 9.6 parts by weight of Worcester sauce, Add 4.3 parts by weight of apple juice, heat and mix. 4 parts by weight of red pepper seed powder exceeding 30 mesh, 0.3 parts by weight of rosemary, 0.3 parts by weight of basil, 0.1 parts by weight of oregano, were heated and mixed, 9 parts by weight of starch syrup, 0.02 parts by weight of thickener, 1.1 parts by weight of salt, 0.5 parts by weight of pepper is added and heated and mixed. Subsequently, 11 parts by weight of apple cider vinegar is added thereto, followed by heating and mixing. Finally, 0.2 part by weight of brown pigment and 0.1 part by weight of smoked perfume are added to a mixing vessel, followed by heating and mixing, followed by packaging.

&Lt; Comparative Example 1 &

After mixing and mixing 10 parts by weight of red pepper paste and 9.8 parts by weight of tomato paste in a mixing container containing 23 parts by weight of red pepper seed extract, 3.5 parts by weight of soy sauce, 6 parts by weight of garlic, 5 parts by weight of onion, 9.7 parts by weight of Worcester sauce, Add 4.4 parts by weight of apple juice, heat and mix. 4 parts by weight of red pepper seed powder with less than 20 mesh, 0.3 parts by weight of rosemary, 0.3 parts by weight of basil, 0.1 parts by weight of oregano, heated and mixed, 10 parts by weight of starch syrup, 0.02 parts by weight of thickener, 1.1 parts by weight of pepper 0.5 parts by weight is added and heated and mixed. Subsequently, 12 parts by weight of apple cider vinegar is added thereto, followed by heating and mixing. Finally, 0.2 parts by weight of brown color and 0.1 parts by weight of smoked perfume are added to a mixing vessel, followed by heating and mixing.

Comparative Example 2

After mixing and mixing 10 parts by weight of red pepper paste and 9.8 parts by weight of tomato paste in a mixing container containing 21 parts by weight of red pepper seed extract, 3.5 parts by weight of soy sauce, 6 parts by weight of garlic, 5 parts by weight of onion, 9.7 parts by weight of Worcester sauce, Add 4.4 parts by weight of apple juice, heat and mix. 4 parts by weight of red pepper seed powder of less than 20 mesh, 0.3 parts by weight of rosemary, 0.3 parts by weight of basil, 0.1 parts by weight of oregano, heated and mixed, 9 parts by weight of starch syrup, 0.02 parts by weight of thickener, 1.1 parts by weight of pepper 0.5 parts by weight is added and heated and mixed. Subsequently, 13 parts by weight of apple cider vinegar is added thereto, followed by heating and mixing. Finally, 0.2 part by weight of brown pigment and 0.1 part by weight of smoked perfume are added to a mixing vessel, followed by heating and mixing.

&Lt; Comparative Example 3 &

After mixing and heating 10 parts by weight of red pepper paste and 9 parts by weight of tomato paste in a mixing container containing 26 parts by weight of red pepper seed extract, 3.5 parts by weight of soy sauce, 6 parts by weight of garlic, 5 parts by weight of onion, 9.6 parts by weight of Worcester sauce, Add 4.3 parts by weight of apple juice, heat and mix. 4 parts by weight of red pepper seed powder of less than 20 mesh, 0.3 parts by weight of rosemary, 0.3 parts by weight of basil, 0.1 parts by weight of oregano, heated and mixed, 9 parts by weight of starch syrup, 0.02 parts by weight of thickener, 1.1 parts by weight of pepper 0.5 parts by weight is added and heated and mixed. Subsequently, 11 parts by weight of apple cider vinegar is added thereto, followed by heating and mixing. Finally, 0.2 part by weight of brown pigment and 0.1 part by weight of smoked perfume are added to a mixing vessel, followed by heating and mixing, followed by packaging.

< Experimental Example  1>

The brown sauces prepared by Examples 1 to 3 and Comparative Examples 1 to 3 were subjected to sensory tests for spicy and sweet tastes by a nine-point grading method by 10 trained agents, and the results are shown in Table 7 below. Represented by.

Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Chewability * 4.4 4.5 4.4 6.8 6.7 6.8 Foreign body * 4.6 4.5 4.5 6.7 6.7 6.6 Symbol map ** 7.4 7.6 7.0 5.7 5.8 5.5

* 1: Weak, 5: Normal, 9: Strong; ** 1: Very bad, 5: Moderate, 9: Very good

From the results of Table 7, the brown sauce prepared by the method of Examples 1 to 3 mixed with more than 30 mesh pepper seeds, the brown sauce prepared by Comparative Examples 1 to 3 mixed with pepper seed powder of less than 20 mesh Compared to, the chewiness is good and it is difficult to feel a foreign body (because the sensory evaluation of Examples 1 to 3 in Table 7 is close to a rating 5 points). That is, the finer the size of the red pepper seed powder, the less the foreign matter is felt and the toughness is good.

And Table 8 below shows the functionalities of the brown sauce prepared by the method of Example 1 and Comparative Example 1, as can be seen through Table 8 Brown sauce prepared by the method of Example 1 in the method of Comparative Example 1 Compared to the prepared brown sauce showed a sensory good results.

Example 1 Comparative Example 1 Appearance

< Experimental Example  2>

The questionnaire (10) shown in FIG. 1 at Mitsuwa shopping center (665 Paulalino Ave. ) Was evaluated by the consumer, and the results are shown in Table 9 and Table 10. The questionnaire 10 of FIG. 1 shows aroma, color, taste, preference, and JAR (Just about right) scale evaluation, etc., and 30 consumers responded to the questionnaire, and the consumer distribution is shown in FIG. As mentioned above, the United States, Japan, and Chinese origin were evenly distributed at the rate of 50% for each man and woman.

Scent
(Aroma) color
(Overall Color) zest
(Overall Flavor) Likelihood
(Overall Preference) 6.88 7.52 7.08 7.13

Hot
(Spiceiness) Salty taste
(Saltiness) sweetness
(Sweetness) Sour taste
(Sourness) 6.88 7.52 7.08 7.13

From the results of Table 9 and Table 10, it can be seen that the overall preference and spicy, salty, sweet, sour taste is all appropriate, accordingly, it is judged to be suitable for the taste of foreigners, so the possibility of export commercialization can be expected.

The present invention is not limited only to the above-described embodiments, and various modifications, changes, substitutions, and additions can be made in various forms without departing from the spirit of the present invention. I can understand. It is obvious that the technical idea belongs to the invention if the practice of such improvement, change, substitution or addition is included in the scope of the following claims.

10: questionnaire

Claims (11)

In brown sauce containing seasoning ingredients,
Brown sauce using red pepper seeds, characterized in that it comprises a base, tomato paste, fruit juice, Worcester sauce, sweeteners, vinegar, thickener, mixed with red pepper paste and red pepper seed powder and dissolved water.
The method according to claim 1,
The base is 35-40% by weight, 9-11% by weight tomato paste, 3.5-5.5% by weight fruit juice, 9-11% by weight Worcester sauce, 9-11% by weight sweetener, 11-13% by vinegar %, Seasoning ingredients are 16-18% by weight, brown sauce using red pepper seeds, characterized in that consisting of 0.02 to 0.04% by weight thickener.
The method according to claim 1 or 2,
The dissolved water is a brown sauce using a pepper seed, characterized in that the extract consists of extracts after heating the hot pepper seeds in hot water.
The method according to claim 1,
The red pepper paste and red pepper seed powder and dissolved water are brown sauce using red pepper seeds, which is mixed in a weight ratio of 1: 0.4: 2.3.
The method according to claim 1 or 2,
The sweetener is brown sauce using pepper seeds, characterized in that consisting of starch syrup.
The method according to claim 1 or 2,
The fruit juice is brown sauce using pepper seeds, characterized in that consisting of apple juice.
The method according to claim 1 or 2,
The red pepper seed powder is brown sauce using red pepper seeds, characterized in that shredded to a size exceeding 30mesh.
The method according to claim 1 or 2,
The seasoning ingredients are 2.5 to 4.5% by weight of soy sauce, 3 to 5% by weight of onions, 1.1% by weight of salt, 0.7% by weight of spices, 0.2% by weight of brown pigment, 0.1% by weight of smoked perfume, 4-7% of garlic. Brown sauce using pepper seeds, characterized in that consisting of 0.5% by weight of pepper.
In the method for producing brown sauce,
A first step of extracting hot pepper seeds from hot water to prepare dissolved water;
A second step of homogenizing by mixing red pepper paste and tomato paste in the mixing vessel containing the dissolved water;
A third step of putting the soy sauce, garlic, onion, worcester sauce, and fruit juice into the mixing container and then heating and stirring the second step;
A fourth step of adding the red pepper seed powder and spices to the mixing vessel followed by the third step of heating and stirring;
A fifth step of heating and stirring a sweetener, a thickener, salt and pepper into the mixing vessel after the fourth step;
A sixth step of heating and stirring vinegar into the mixing vessel;
A seventh step of heating and stirring the brown color and smoked perfume into the mixing vessel;
Brown sauce manufacturing method using a pepper seed, characterized in that it comprises a. The method according to claim 9,
The red pepper paste and red pepper seed powder and dissolved water is a brown sauce production method using red pepper seeds, characterized in that the mixture in a weight ratio of 1: 0.4: 2.3.
The method according to claim 9,
The red pepper seed powder is brown sauce production method using a red pepper seed, characterized in that crushed to a size exceeding 30mesh.

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