MANUFACTURING METHOD OF TOMATO KETCHUP COMPRISING KOCHUJANG

摘要

PURPOSE: A producing method of tomato ketchup containing red pepper paste is provided to offer the spicy taste to the tomato ketchup suitable for eaters who prefer spicy foods. CONSTITUTION: A producing method of tomato ketchup containing red pepper paste comprises the following steps: mixing 30~40wt% of red pepper paste, 50~69wt% of purified water, and 1~10wt% of alcohol, and heating at 40~70deg C for 5~10minutes while stirring to obtain red pepper paste sauce; mixing 100parts of tomato paste by weight, 5~30parts of red pepper paste sauce by weight, 0.1~5parts of sugar by weight, 0.1~3parts of salt by weight, 0.1~5parts of vinegar by weight, 0.1~5wt% of seasoning by weight, 0.5~5parts of ADA by weight, 0.5~10parts of functional additive by weight, and 0.5~3parts of grapefruit extract by weight; and sterilizing the mixture.