PURPOSE: To produce mustard pollack without using a synthetic coloring material by heating peppers in heated oil under decompression, dehydrating them in a short time, deoiling them under decompression, pulverizing them, and pickling the powder together with unprocessed pollack.

CONSTITUTION: Peppers are put in a basket made of metal net and are im mersed in hot oil heated to 60W120°C in a cooler, which is closed with a cover. Next, the decompresion processing is performed under 10W20mm Hg for about 30 minutes while the oil is stirred to heat-coagulate protein, and the decompres sion processing is performed under 740W750mm Hg for about 60 minutes to dehydrate to a moisture content of 3W6%. Next, the hot oil in the cooker is extracted under decompression for deoiling, peppers are pulverized by a crusher, the powder is pickled together with unprocessed pollack, then after an aging period, mustard pollack can be obtained. According to the above processing, the pigment component of peppers is activated for much coloring, mustard pollack is colored in vivid read thus no synthetic coloring material is required.