PRODUCTION OF RED PEPPER PASTE USING OPUNTIA DILLENII HAW. AS MAIN COMPONENT AND RED PEPPER PASTE HAVING EXCELLENT TASTE AND TACKINESS PREPARED THEREBY

摘要

PURPOSE: A method of making red pepper paste by adding powder of Opuntia dillenii Haw. which is prepared by freeze-drying fruits and leaves of Opuntia dillenii Haw. and then adding them to conventional red pepper paste material and red pepper powder during the manufacture of red pepper paste is provided. The red pepper paste containing the powder of Opuntia dillenii Haw. has excellent taste and tackiness. CONSTITUTION: Fruits and leaves of Opuntia dillenii Haw. are freeze-dried at 25 to 65deg.C and mixed in a ratio of 50:50. Thereafter, red pepper paste material is aged at 70 to 90deg.C in an aging tank, followed by cooling quickly and mixing with 0.5 to 3.5% by weight of the powder of Opuntia dillenii Haw. and 12 to 22% by weight of the red pepper powder. The red pepper paste material contains 23 to 33% by weight of wheat flour, 1 to 9% by weight of rolled whole wheat, 20 to 30% by weight of corn syrup, 0.5 to 3.5% by weight of sugar, 23 to 33% by weight of wheat flour and 11 to 21% by weight of water.