| 摘要 |
PURPOSE: Green pepper powder obtained by using green pepper harvested before hot or humid weather in which a large quantity of agricultural chemicals are intensively sprayed is provided which has a taste and flavor peculiar to pepper while containing low agrochemical residues. CONSTITUTION: A green pepper is hot air dried at 80 to 90deg.C for 4 to 6 hr in the first stage and dried at 60 to 80deg.C for 8 to 11 hr in the second stage after air ventilation. The green pepper powder is inferior to red pepper powder in a sweet taste but maintains a taste and flavor peculiar to a pepper and can be used as red pepper paste, seasoned bean paste(ssamjang) and a subsidiary material for various food materials except for the use of conventional red pepper paste powder. |
