PUNGENT SEASONING PRODUCTION METHOD OF EXTRACTING INTRINSIC PUNGENT COMPONENT AND RED PIGMENT OF RED PEPPER WITHOUT REQUIRING HEATING PROCESS BY USING PROPERTY OF THE RED PEPPER OF COLORABILITY OBTAINED BY DRYING

摘要

PROBLEM TO BE SOLVED: To provide a pungent seasoning production method which enables the extraction of the intrinsic pungent component and red pigment of red pepper without heating alcohols or vinegar whose components and flavor are greatly damaged by heating.

SOLUTION: In the pungent seasoning production method of extracting the intrinsic pungent component and red pigment of red pepper without requiring the heating process by using the property of the red pepper of colorability obtained by drying, dried red pepper is soaked in alcohol or vinegar, which are not subjected to the overheating process, without using colorants.

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