| 摘要 |
PROBLEM TO BE SOLVED: To provide a fluid spicy food containing each specific amount of capsaicin and piperine, suppressed in each peculiar pungency based on the capsaicin and piperine while making the best use of the flavor inherent in the food material itself, thus having good flavor as a whole. SOLUTION: This fluid spicy food is characterized by containing 0.1-6.0 ppm of capsaicin and 0.5-130 ppm of piperine and potatoes of Sayaka variety (NORIN No.36). |
