PAPRIKA SAUCE

PURPOSE: Provided is a paprika sauce using paprika puree, tomato puree, vinegar, fructose, processed mustard, salt and gum to remove a hot spicy taste and the smell of greens. CONSTITUTION: A paprika sauce is manufactured by containing the mixture of 10-80 wt.% of paprika puree, 10-50 wt.% of tomato...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	CHO, SUK HYEON, LEE, SANG DAE, SON, GIL MAN, KIM, NAK GU, RYU, JAE SAN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE: Provided is a paprika sauce using paprika puree, tomato puree, vinegar, fructose, processed mustard, salt and gum to remove a hot spicy taste and the smell of greens. CONSTITUTION: A paprika sauce is manufactured by containing the mixture of 10-80 wt.% of paprika puree, 10-50 wt.% of tomato puree, 2-20 wt.% of vinegar, 5-30 wt.% of fructose, 1-20 wt.% of processed mustard, 1-10 wt.% of salt and 1-10 wt.% of gum. 본 발명은 파프리카소스에 관한 것으로, 더욱 상세하게는 파프리카퓨레, 토마토페이스트, 양조식초, 과당, 조제겨자, 소금, 검을 적당한 비율로 혼합하여 매운맛과 풋냄새를 제거한 상태에서 우리 입맛에 적합한 파프리카소스를 제공함에 그 목적이 있다. 그리고, 상기한 목적을 달성하기 위하여 본 발명은 파프리카퓨레 10∼80중량%, 토마토페이스트 10∼50중량%, 양조식초 2∼20중량%, 과당 5∼30중량%, 조제겨자 1∼20중량%, 소금 1∼10중량%, 검 1∼10중량%를 혼합하여 조성되는 것을 특징으로 하는 파프리카소스를 제공하게 된다.