| 摘要 |
<P>PROBLEM TO BE SOLVED: To substantially keep red color and flavor of a spice. <P>SOLUTION: In natural red spices for food products, the pungent taste of Capsicum frutescens having pungent taste used as a raw material is removed. The spice is obtained by removing pungent taste composed of a composition derived from the sheath of Capsicum frutescens having pungent taste. <P>COPYRIGHT: (C)2004,JPO |
