PRODUCTION OF RED PEPPER SAUCE
PROBLEM TO BE SOLVED: To provide a method for producing a red pepper sauce capable of moderating a hot taste and being enjoyed by more users than before. SOLUTION: This red pepper sauce consists of a matured red pepper obtained by maturing a dried red pepper as a main component and is prepared as a...
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| creator | KAWAMOTO TOSHIAKI |
| description | PROBLEM TO BE SOLVED: To provide a method for producing a red pepper sauce capable of moderating a hot taste and being enjoyed by more users than before. SOLUTION: This red pepper sauce consists of a matured red pepper obtained by maturing a dried red pepper as a main component and is prepared as a liquid state by adding a salted red pepper obtained by salting a raw red pepper and a mixed vinegar, and the content of capsaicine in the red pepper sauce is 80-120 ppm based on the total weight of the sauce. The matured red pepper is obtained by immersing the dried red pepper in natural salt and rice vinegar and keeping this state for 15-24 months while agitating monthly twice for maturing. The salted red pepper is obtained by salting the raw red pepper for 1-3 months until its salt content becomes 10-20 wt.%. The mixed vinegar is obtained by mixing a seasoning liquid consisting of water and crystal sugar with the rice vinegar and boiling it down. |
| format | Patent |
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SOLUTION: This red pepper sauce consists of a matured red pepper obtained by maturing a dried red pepper as a main component and is prepared as a liquid state by adding a salted red pepper obtained by salting a raw red pepper and a mixed vinegar, and the content of capsaicine in the red pepper sauce is 80-120 ppm based on the total weight of the sauce. The matured red pepper is obtained by immersing the dried red pepper in natural salt and rice vinegar and keeping this state for 15-24 months while agitating monthly twice for maturing. The salted red pepper is obtained by salting the raw red pepper for 1-3 months until its salt content becomes 10-20 wt.%. The mixed vinegar is obtained by mixing a seasoning liquid consisting of water and crystal sugar with the rice vinegar and boiling it down.</description><edition>7</edition><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2000</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20001114&DB=EPODOC&CC=JP&NR=2000312571A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20001114&DB=EPODOC&CC=JP&NR=2000312571A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KAWAMOTO TOSHIAKI</creatorcontrib><title>PRODUCTION OF RED PEPPER SAUCE</title><description>PROBLEM TO BE SOLVED: To provide a method for producing a red pepper sauce capable of moderating a hot taste and being enjoyed by more users than before. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCTION OF RED PEPPER SAUCE |
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