| 摘要 |
The present invention relates to Japanese apricot and Cheongyang red pepper ketchup sauce. According to the present invention, the Japanese apricot and Cheongyang red pepper ketchup sauce includes ketchup sauce, Cheongyang red peppers, and Japanese apricot additives selected from a Japanese apricot extract or Japanese apricot flesh. In addition, according to the Japanese apricot and Cheongyang red pepper ketchup sauce of the present invention, provided are the Cheongyang red pepper ketchup sauce capable of improving the utilization of Japanese apricots limited to be used in processed food, and improving a physicochemical quality and sensory preferences using the same, and a method of producing the same. According to the present invention, the Japanese apricot and Cheongyang red pepper ketchup sauce can be stored for a long period of time by suppressing the deterioration of a product during distribution by using a natural preservative agent using Japanese apricots. Also, the Japanese apricot and Cheongyang red pepper ketchup sauce can be conveniently used even when being used outside. |
