| 摘要 |
PURPOSE:To obtain a Guinea pepper paste which has a favorable taste and appearance different from flavor of Guinea pepper alone while keeping bitterness of Guinea pepper to a certain degree, by using a fermented material of Guinea pepper and thin pieces of edible plant coloring in red as raw materials. CONSTITUTION:A fermented Guinea pepper paste obtained by fermenting Guinea pepper with yeast is blended with 2-10wt% based on Guinea pepper paste of thin pieces of edible plant coloring in red such as red Guinea pepper, Guinea pepper, paprika, etc., having about 6-32 meshes. Then, the prepared blend is incorporated with 6-0wt% based on Guinea pepper paste of an alcohol and, if necessary, sodium chloride, glucose, sorbitol, etc., and water content activity (Aw) of Guinea pepper paste is adjusted to <=0.86, preferably 0.75-0.84 in an alcohol-free state. |
