| 摘要 |
PROBLEM TO BE SOLVED: To obtain a spice composition which produces a rich flavor and a mellow cooking feed to prepare the whole cooked food characteristic of a roasted spice vegetable in a food such as instant curry and rice or a retort stew. SOLUTION: This spice composition contains 1-propenyl propyl trisulfide at an extremely low concentration and most excellently provides a cooking feel of roasted spice vegetable. The spice composition contains preferably 1 ppb-5,000 ppb of 1-propenyl propyl trisulfide so as to provide a mellow cooking feel while controlling a pungent odor of raw spice vegetable. The spice composition is obtained by a low-temperature extraction from a plant belonging to the genus allium. |
