KR20220145060A - Method for producing spaghetti sauce containing paprika as main component - Google Patents

Abstract

The present invention relates to a method for manufacturing paprika spaghetti sauce, and paprika spaghetti sauce manufactured by the same method. The method includes a step of heating paprika spaghetti sauce mixed with paprika mixture, onion pulverized material, garlic, basil, celery, parsley hole, salt, starch syrup and paprika olive oil. The present invention provides a sauce suitable for consumers' taste by harmonizing taste and aroma with various sub-materials while containing nutrients of paprika.

Description

Method for producing spaghetti sauce containing paprika as main component {Method for producing spaghetti sauce containing paprika as main component}

The present invention comprises the steps of (1) preparing an extract by adding water to a mixture of cottonseeds leaves, chrysanthemum fruits and dandelion flowers, followed by extraction and filtration; (2) immersing the paprika in the extract prepared in step (1), then taking it out, drying and pulverizing to prepare a ground paprika; (3) preparing a paprika mixture by mixing the pulverized paprika prepared in step (2) and pulverized cherry tomatoes; (4) preparing a dandelion extract by adding water to the dandelion flower, extracting and filtering; (5) immersing the onion in the dandelion extract prepared in step (4), taking it out, drying and pulverizing to prepare an onion pulverized product; and (6) paprika spaghetti sauce in which the paprika mixture prepared in step (3) and the onion pulverized product prepared in step (5) are mixed with garlic, basil, celery, parsley hall, salt, starch syrup and paprika olive oil It relates to a method for producing paprika spaghetti sauce, characterized in that it comprises the step of heating, and to a paprika spaghetti sauce prepared by the method.

In general, spaghetti is a kind of Italian noodles, served with a warm sauce on spaghetti. Typical examples of these sauces are salsa bolognese (meat sauce) and salsa napoletana (Napoli sauce), as well as butter and cheese. It is known that there are many sauces using , seafood, etc. Such spaghetti food is also common in Korea to some extent, and it is made and eaten at restaurants or at home.

Paprika is native to Central America. In English, it is called 'sweet pepper' or 'bell pepper', and in Japan, paprika and bell pepper are called differently to differentiate it from green pepper commercially. In Korea, there is a tendency to perceive bell peppers and paprikas as different because a new crop of improved bell peppers has been introduced under the name of 'paprika'. Generally speaking, those with a spicy taste and tough flesh are called bell peppers, and those with sweet and crunchy texture are called paprika. Plants can grow to more than 2 m, branches are less branched, and leaves are 7-12 cm long. The peduncle is 2.5 cm long, and the corolla is 2-5 cm in diameter and 2 cm in length. Fruits are short oval, flat and large at the top, and concave at the bottom and corrugated vertically.

Paprika leaves are rich in vitamins and chlorophyll, and are rich in minerals, dietary fiber, and iron, which help to beautify the skin and relieve constipation. In addition, the content of beta-carotene contained in paprika leaves is about 10 times higher than that of carrots, which helps to enhance immunity, prevent aging, and have anti-cancer effects.

Korean Patent No. 1900571 discloses a method for producing red pepper paste spaghetti sauce, and Korean Patent No. 0296766 discloses a method for producing a paste sauce for spaghetti, but the method for producing spaghetti sauce containing paprika as a main component of the present invention different from

The present invention has been devised by the above requirements, and the present inventors have optimized the manufacturing conditions such as paprika and onion pretreatment, material selection and mixing ratio, etc. has completed the present invention by developing a method for producing an excellent paprika spaghetti sauce.

In order to solve the above problems, the present invention comprises the steps of (1) adding water to a mixture of cottonseeds leaves, arborvitae fruit and dandelion flowers, followed by extraction and filtration to prepare an extract; (2) immersing the paprika in the extract prepared in step (1), then taking it out, drying and pulverizing to prepare a ground paprika; (3) preparing a paprika mixture by mixing the pulverized paprika prepared in step (2) and pulverized cherry tomatoes; (4) preparing a dandelion extract by adding water to the dandelion flower, extracting and filtering; (5) immersing the onion in the dandelion extract prepared in step (4), taking it out, drying and pulverizing to prepare an onion pulverized product; and (6) paprika spaghetti sauce in which the paprika mixture prepared in step (3) and the onion pulverized product prepared in step (5) are mixed with garlic, basil, celery, parsley hall, salt, starch syrup and paprika olive oil It provides a method for producing paprika spaghetti sauce, characterized in that it comprises the step of heating.

In addition, the present invention provides a paprika spaghetti sauce prepared by the above method.

The spaghetti sauce of the present invention can be easily cooked and consumed as long as there are spaghetti noodles, and while it contains the nutrients of paprika, it can provide a sauce suitable for consumers' tastes by harmonizing the taste and flavor with various auxiliary ingredients.

In order to achieve the object of the present invention, the present invention

(1) preparing an extract by adding water to a mixture of cottonseeds leaves, arborvitae fruit, and dandelion flowers, followed by extraction and filtration;

(2) immersing the paprika in the extract prepared in step (1), then taking it out, drying and pulverizing to prepare a ground paprika;

(3) preparing a paprika mixture by mixing the pulverized paprika prepared in step (2) and pulverized cherry tomatoes;

(4) preparing a dandelion extract by adding water to the dandelion flower, extracting and filtering;

(5) immersing the onion in the dandelion extract prepared in step (4), taking it out, drying and pulverizing to prepare an onion pulverized product; and

(6) The paprika spaghetti sauce prepared by mixing the paprika mixture prepared in the step (3) and the onion crushed product prepared in the step (5) with garlic, basil, celery, parsley hall, salt, starch syrup and paprika olive oil is heated. It provides a method for producing paprika spaghetti sauce, characterized in that it comprises the step of:

In the method for producing paprika spaghetti sauce of the present invention, the extract of step (1) is preferably 48 to 52 wt% of cottonseed leaf, 23 to 27 wt% of arborvitae fruit, and 23 to 27 wt% of dandelion flower, based on the total weight of the mixture. % can be prepared by adding 12 to 18 times (v/w) of water compared to the mixture, followed by extraction at 70 to 90° C. for 2 to 4 hours and filtration, more preferably based on the total weight of the mixture, It can be prepared by adding 15 times (v/w) of water compared to the mixture to a mixture of 50% by weight of cottonseed leaf, 25% by weight of chrysanthemum fruit, and 25% by weight of dandelion flower, followed by extraction at 80° C. for 3 hours and filtration.

In addition, in the method for producing paprika spaghetti sauce of the present invention, the paprika pulverized product of step (2) is preferably immersed in the extract for 1 to 2 hours at 20-25 ° C. It can be prepared by pre-treating paprika by repeating the immersion and drying process 4 to 6 times, drying for 4 hours, and then pulverizing, more preferably, immersing paprika in the extract at 20-25° C. for 1 hour. After taking out and drying at 30-35° C. for 3 hours, the process of immersion and drying is repeated 5 times to pre-treat paprika, and it can be prepared by pulverizing.

In addition, in the method for producing the paprika spaghetti sauce of the present invention, the paprika mixture of step (3) is preferably mixed with the crushed paprika and the crushed cherry tomatoes in a ratio of 7 to 9: 1 to 3 by weight. , More preferably, the paprika mixture may be prepared by mixing preferably crushed paprika and crushed cherry tomatoes in a weight ratio of 8:2.

In addition, in the method for producing paprika spaghetti sauce of the present invention, the dandelion extract of step (4) is preferably added to dandelion flowers 12 to 18 times (v/w) compared to dandelion flowers, and then added at 70 to 90° C. It can be prepared by extraction and filtration for ~4 hours, more preferably by adding 15 times (v/w) of water to dandelion flowers compared to dandelion flowers, and then extracting and filtering at 80°C for 3 hours.

In addition, in the method for producing paprika spaghetti sauce of the present invention, the onion pulverized product of step (5) is preferably immersed in onion dandelion extract at 20-25 ° C. for 1-2 hours and then taken out at 30-35 ° C. It can be prepared by pre-treating the onion by repeating the immersion and drying process 4 to 6 times, drying for 2 to 4 hours, and more preferably adding the dandelion extract to the onion at 20 to 25° C. for 1 hour. After immersion, the onion is pretreated and then pulverized by repeating the above immersion and drying process 5 times, which is taken out and dried at 30 to 35° C. for 3 hours.

In addition, in the method for producing a paprika spaghetti sauce of the present invention, the mixing in step (6) is preferably based on the total weight of the paprika spaghetti sauce, 78 to 82% by weight of a paprika mixture, 8 to 10% by weight of crushed onion, garlic 0.4-0.6 wt%, basil 0.4-0.6 wt%, celery 0.1-0.3 wt%, parsley hole 0.2-0.4 wt%, salt 1.8-2.2 wt%, starch syrup 4.5-5.5 wt%, and paprika olive oil 2.3-2.7 wt% may be mixed, more preferably 80% by weight of paprika mixture, 9% by weight of onion pulverized powder, 0.5% by weight of garlic, 0.5% by weight of basil, 0.2% by weight of celery, 0.3% by weight of parsley hole, 2% by weight of salt, and starch syrup 5% by weight and 2.5% by weight of paprika olive oil may be mixed.

The method for producing paprika spaghetti sauce of the present invention, more specifically

(1) Based on the total weight of the mixture, add 12 to 18 times (v/w) of water compared to the mixture to a mixture of 48 to 52 wt% of cottonseed leaf, 23 to 27 wt% of arborvitae fruit, and 23 to 27 wt% of dandelion flower and then extracting at 70 to 90° C. for 2 to 4 hours and filtering to prepare an extract;

(2) Paprika is immersed in the extract prepared in step (1) at 20-25 ° C. for 1-2 hours, then taken out and dried at 30-35 ° C. for 2-4 hours, the immersion and drying process 4 Pre-treating paprika by repeating ~6 times and then pulverizing to prepare a paprika pulverized product;

(3) preparing a paprika mixture by mixing the paprika pulverized product prepared in step (2) and the pulverized cherry tomatoes in a weight ratio of 7 to 9: 1 to 3;

(4) preparing a dandelion extract by adding 12 to 18 times (v/w) of water compared to a dandelion flower to a dandelion flower, extracting it at 70 to 90° C. for 2 to 4 hours, and filtering;

(5) immersing the dandelion extract prepared in step (4) in the onion for 1 to 2 hours at 20-25 ° C., and then taking it out and drying it at 30 to 35 ° C. for 2 to 4 hours. The immersion and drying process Pre-treating the onion by repeating 4 to 6 times, followed by pulverizing to prepare an onion pulverized product; and

(6) Based on the total weight of paprika spaghetti sauce, 78 to 82% by weight of the paprika mixture prepared in step (3) and 8 to 10% by weight of the crushed onion prepared in step (5) and 0.4 to 0.6% by weight of garlic Paprika spaghetti mixed with basil 0.4-0.6 wt%, celery 0.1-0.3 wt%, parsley hole 0.2-0.4 wt%, salt 1.8-2.2 wt%, starch syrup 4.5-5.5 wt%, and paprika olive oil 2.3-2.7 wt% heating the sauce,

more specifically

(1) Based on the total weight of the mixture, after adding 15 times (v/w) of water compared to the mixture to a mixture of 50% by weight of cottonseed leaf, 25% by weight of arborvitae fruit, and 25% by weight of dandelion flower, at 80°C for 3 hours Extracting and filtering to prepare an extract;

(2) Paprika is immersed in the extract prepared in step (1) at 20-25° C. for 1 hour, then taken out and dried at 30-35° C. for 3 hours, repeating the immersion and drying process 5 times Pre-treating and pulverizing to prepare a paprika pulverized product;

(3) preparing a paprika mixture by mixing the crushed paprika prepared in step (2) and the crushed cherry tomatoes in a weight ratio of 8:2;

(4) preparing a dandelion extract by adding 15 times (v/w) of water to dandelion flowers, extracting at 80° C. for 3 hours, and filtering;

(5) the dandelion extract prepared in step (4) is immersed in the onion at 20-25 ° C. for 1 hour, then taken out and dried at 30-35 ° C. for 3 hours. Repeat the above immersion and drying process 5 times Pre-treating and pulverizing the onion to prepare an onion pulverized product; and

(6) based on the total weight of paprika spaghetti sauce, 80% by weight of the paprika mixture prepared in step (3), 9% by weight of the onion pulverized product prepared in step (5), 0.5% by weight of garlic, 0.5% by weight of basil, It may include heating a paprika spaghetti sauce in which 0.2% by weight of celery, 0.3% by weight of parsley hole, 2% by weight of salt, 5% by weight of starch syrup, and 2.5% by weight of paprika olive oil are mixed.

The present invention also provides a paprika spaghetti sauce prepared by the above method.

Hereinafter, an embodiment of the present invention will be described in detail. However, the following examples are only illustrative of the present invention, and the content of the present invention is not limited to the following examples.

Preparation Example 1. Paprika Spaghetti Sauce

(1) Based on the total weight of the mixture, after adding 15 times (v/w) purified water compared to the mixture to a mixture of 50% by weight of cottonseed leaf, 25% by weight of arborvitae fruit, and 25% by weight of dandelion flower, at 80°C for 3 hours Extracted and filtered to prepare an extract.

(2) Red paprika cut to a thickness of 0.5 to 1 cm is immersed in the extract prepared in step (1) at a ratio of 1:1 (w:v) at 20-25°C for 1 hour, then taken out and taken out at 30-35°C Paprika was pretreated and then pulverized by repeating the above immersion and drying process for 3 hours at a temperature of 5 times to prepare a pulverized paprika.

(3) The paprika mixture prepared in step (2) and the crushed cherry tomatoes were mixed in a weight ratio of 8:2 to prepare a paprika mixture.

(4) After adding 15 times (v/w) purified water to dandelion flowers compared to dandelion flowers, extraction was performed at 80° C. for 3 hours and filtered to prepare a dandelion extract.

(5) The dandelion extract prepared in step (4) is immersed in the onion cut to a thickness of 0.5 to 1 cm at a ratio of 1:1 (w:v) at 20-25°C for 1 hour, then taken out and taken out at 30-35°C Onions were pretreated and then pulverized by repeating the above immersion and drying process for 3 hours in a oven to prepare an onion pulverized product.

(6) Based on the total weight of paprika spaghetti sauce, 80% by weight of the paprika mixture prepared in step (3), 9% by weight of the onion pulverized product prepared in step (5), 0.5% by weight of minced garlic, and 0.5% by weight of fresh basil leaves Paprika spaghetti sauce prepared by mixing % by weight, 0.2% by weight of celery, 0.3% by weight of parsley hole, 2% by weight of refined salt, 5% by weight of starch syrup, and 2.5% by weight of paprika olive oil (Product name: Lachinata smoked paprika extra virgin olive oil) was heated at 100 °C for 20 min.

Comparative Example 1. Paprika Spaghetti Sauce

(1) A crushed paprika was prepared by crushing red paprika cut into 0.5-1 cm thick.

(2) The paprika mixture prepared in step (1) was mixed with the crushed cherry tomatoes in a weight ratio of 8:2 to prepare a paprika mixture.

(3) Based on the total weight of paprika spaghetti sauce, 80% by weight of the paprika mixture prepared in step (2) and 9% by weight of crushed onion, 0.5% by weight of minced garlic, 0.5% by weight of fresh basil leaves, 0.2% by weight of celery, Paprika spaghetti sauce prepared by mixing 0.3% by weight of parsley hole, 2% by weight of refined salt, 5% by weight of starch syrup and 2.5% by weight of paprika olive oil (product name: Lachinata smoked paprika extra virgin olive oil) is heated at 100° C. for 20 minutes. did.

Comparative Example 2. Paprika Spaghetti Sauce

(1) After adding 15 times (v/w) purified water to dandelion flowers compared to dandelion flowers, extraction was performed at 80° C. for 3 hours and filtered to prepare a dandelion extract.

(2) Red paprika cut to a thickness of 0.5 to 1 cm is immersed in the dandelion extract prepared in step (1) at a ratio of 1:1 (w:v) at 20-25° C. for 1 hour, then taken out and taken out 30-35 The process of dipping and drying, drying at ℃ for 3 hours, was repeated 5 times to pre-treat paprika, and then pulverized to prepare a ground paprika.

(3) The paprika mixture prepared in step (2) and the crushed cherry tomatoes were mixed in a weight ratio of 8:2 to prepare a paprika mixture.

(4) The dandelion extract prepared in step (1) is immersed in the onion cut to a thickness of 0.5 to 1 cm at a ratio of 1:1 (w:v) at 20-25°C for 1 hour, then taken out and taken out at 30-35°C Onions were pretreated and then pulverized by repeating the above immersion and drying process for 3 hours in a oven to prepare an onion pulverized product.

(5) Based on the total weight of paprika spaghetti sauce, 80% by weight of the paprika mixture prepared in step (3), 9% by weight of the onion pulverized product prepared in step (4), 0.5% by weight of minced garlic, 0.5% by weight of fresh basil leaves Paprika spaghetti sauce prepared by mixing % by weight, 0.2% by weight of celery, 0.3% by weight of parsley hole, 2% by weight of refined salt, 5% by weight of starch syrup, and 2.5% by weight of paprika olive oil (Product name: Lachinata smoked paprika extra virgin olive oil) was heated at 100 °C for 20 min.

Comparative Examples 3 and 4. Paprika Spaghetti Sauce

The paprika spaghetti sauce was prepared by the method of Preparation Example 1, but the paprika spaghetti sauce of Comparative Examples 3 and 4 was prepared by mixing in the mixing ratio of Table 1 at the time of mixing in step (5).

Paprika Spaghetti Sauce Mixture Ratio (% by weight) material type Preparation Example 1 Comparative Example 3 Comparative Example 4 paprika mixture 80 74.15 85.3 onion crushed 9 12 6 chopped garlic 0.5 0.2 0.8 fresh basil leaves 0.5 0.8 0.2 salary 0.2 0.05 0.6 parsley hall 0.3 0.8 0.1 refined salt 2 One 3 corn syrup 5 8 2 paprika olive oil 2.5 3 2

Example 1. DPPH radical scavenging ability

To investigate the antioxidant activity of spaghetti sauce, the antioxidant activity was measured by hydrogen electron donating ability. Samples of various concentrations were diluted with distilled water, and 900 μl of DPPH solution (100 uM) and 100 μl of each sample were mixed and stirred. After reacting this mixed sample in the dark for 30 minutes, absorbance was measured at 517 nm. The hydrogen electron donating ability was averaged by repeating each experiment three times, and then the degree of decrease in absorbance for the control was calculated by the following equation.

Antioxidant activity on DPPH radical scavenging activity (%) = (A-B)/A × 100

A: Absorbance of DPPH solution without sample added

B: Absorbance of reaction between DPPH and sample in the reaction solution

DPPH radical scavenging activity of paprika spaghetti sauce sample DPPH radical scavenging ability (%) 5000 10000 20000 Preparation Example 1 27.2±1.2 39.6±2.0 72.1±2.7 Comparative Example 1 20.1±1.8 31.2±1.6 55.5±2.0 Comparative Example 2 24.0±0.7 35.7±1.1 64.3±2.1

The results of DPPH radical scavenging activity of paprika spaghetti sauce are shown in Table 2 above. As a result, among the comparative examples, Comparative Example 1 exhibited the lowest activity, and the paprika spaghetti sauce of Preparation Example 1 exhibited the highest activity at all concentrations.

Example 2. Sensory test of paprika spaghetti sauce

A sensory test was performed with the spaghetti noodles cooked with the paprika spaghetti sauce prepared by the method of Preparation Example 1 and the paprika spaghetti sauce of Comparative Examples 1 to 4, and each spaghetti cooked by heating. The sensory test was conducted for 50 trained sensory test personnel, and the five-point symbolic scale method was used, indicating 1 point very bad, 2 points bad, 3 points average, 4 points good, and 5 points very good, according to the degree of preference. did.

Sensory test of paprika spaghetti sauce division incense taste overall symbolism Preparation Example 1 4.4 4.5 4.4 Comparative Example 1 3.0 3.2 3.1 Comparative Example 2 3.3 3.4 3.3 Comparative Example 3 3.8 3.7 3.7 Comparative Example 4 3.9 3.8 3.8

As a result, spaghetti using paprika spaghetti sauce of Preparation Example 1 showed higher scores in all items than spaghetti using paprika spaghetti sauce of Comparative Examples. Therefore, it was confirmed that by preparing the sauce by mixing the ingredients after pre-treating paprika and onion in the method of Preparation Example 1, it was possible to improve the preference.

Claims (5)

(1) extracting after adding water to a mixture of cottonseed leaf, arborvitae fruit and dandelion flower to prepare an extract; (2) immersing paprika in the extract prepared in step (1) and then taking it out Drying and pulverizing to prepare a ground paprika; (3) mixing the ground paprika prepared in step (2) and pulverized cherry tomatoes to prepare a paprika mixture; (4) adding water to the dandelion flower and then extracting and filtering to prepare a dandelion extract; (5) immersing an onion in the dandelion extract prepared in step (4), then taking it out, drying and pulverizing to prepare an onion pulverized product; and (6) paprika spaghetti sauce in which the paprika mixture prepared in step (3) and the onion pulverized product prepared in step (5) are mixed with garlic, basil, celery, parsley hall, salt, starch syrup and paprika olive oil A method of producing paprika spaghetti sauce, characterized in that it comprises the step of heating. The method according to claim 1, wherein the mixing in step (6) is based on the total weight of the paprika spaghetti sauce, 78 to 82% by weight of the paprika mixture, 8 to 10% by weight of crushed onion, 0.4 to 0.6% by weight of garlic, 0.4 to 0.6% by weight of basil Paprika spaghetti sauce, characterized by mixing % by weight, 0.1 to 0.3% by weight of celery, 0.2 to 0.4% by weight of parsley hole, 1.8 to 2.2% by weight of salt, 4.5 to 5.5% by weight of starch syrup, and 2.3 to 2.7% by weight of paprika olive oil manufacturing method. According to claim 2, (1) Based on the total weight of the mixture, 48 to 52% by weight of cottonseed leaves, 23 to 27% by weight of arborvitae fruit, and 23 to 27% by weight of dandelion flowers are added to a mixture of water and extracted. Preparing an extract by filtration; (2) immersing paprika in the extract prepared in step (1), then taking it out, drying and pulverizing to prepare a ground paprika; (3) prepared in step (2) Preparing a paprika mixture by mixing the paprika pulverized product and pulverized cherry tomatoes in a ratio of 7 to 9: 1 to 3 by weight; (4) preparing a dandelion extract by adding water to the dandelion flower, followed by extraction and filtration; (5) immersing the onion in the dandelion extract prepared in step (4), taking it out, drying and pulverizing to prepare an onion pulverized product; and (6) based on the total weight of the paprika spaghetti sauce, 78 to 82% by weight of the paprika mixture prepared in step (3) and 8 to 10% by weight of the onion pulverized product prepared in step (5) and 0.4 to 0.6% by weight of garlic %, basil 0.4-0.6 wt%, celery 0.1-0.3 wt%, parsley hole 0.2-0.4 wt%, salt 1.8-2.2 wt%, starch syrup 4.5-5.5 wt% and paprika olive oil 2.3-2.7 wt% A method of producing paprika spaghetti sauce, characterized in that it comprises the step of heating the spaghetti sauce. According to claim 3, (1) Based on the total weight of the mixture, in a mixture of 48 to 52% by weight of cottonseed leaf, 23 to 27% by weight of arborvitae fruit, and 23 to 27% by weight of dandelion flower, 12 to 18 times of water compared to the mixture (v/w) after addition, extracting at 70 to 90 ° C. for 2 to 4 hours and filtering to prepare an extract; (2) adding paprika to the extract prepared in step (1) at 20 to 25 ° C. Pre-treating paprika by repeating the immersion and drying process 4 to 6 times, immersing it for 2 hours, then taking it out and drying it at 30 to 35° C. for 2 to 4 hours to prepare a paprika pulverized product; (3 ) preparing a paprika mixture by mixing the crushed paprika prepared in step (2) and the crushed cherry tomatoes in a weight ratio of 7 to 9: 1 to 3; (4) 12 to 18 water compared to dandelion flowers in dandelion flowers After adding pear (v/w), extracting at 70 to 90° C. for 2 to 4 hours and filtering to prepare a dandelion extract; (5) onion the dandelion extract prepared in step (4) at 20 to 25° C. After immersing in the oven for 1 to 2 hours and then taking it out and drying it at 30 to 35 ° C. for 2 to 4 hours, repeating the above immersion and drying process 4 to 6 times to pre-treat the onion and then pulverize to prepare an onion crushed product ; and (6) based on the total weight of paprika spaghetti sauce, 78 to 82% by weight of the paprika mixture prepared in step (3) and 8 to 10% by weight of the onion pulverized product prepared in step (5) and 0.4 to 0.6% by weight of garlic %, basil 0.4-0.6 wt%, celery 0.1-0.3 wt%, parsley hole 0.2-0.4 wt%, salt 1.8-2.2 wt%, starch syrup 4.5-5.5 wt%, and paprika olive oil 2.3-2.7 wt% A method of producing paprika spaghetti sauce, characterized in that it comprises the step of heating the spaghetti sauce. The paprika spaghetti sauce prepared by the method of any one of claims 1 to 4.