| 摘要 |
PROBLEM TO BE SOLVED: To obtain a roasting flavored spice having a favorable flavor and color tone without any scorch smell. SOLUTION: The characteristic of the spice is to mix a material obtained by roasting a dried fruit, a dried seed coat or a dried seed having >=30% glucide content and <20% protein content at a temperature of >=100 and <150 deg.C maximum material temperature with a material prepared by roasting a dried fruit, a dried seed coat or a dried seed having >=5 and <30% glucide content and >=15% protein content at >=150 and <200 deg.C maximum material temperature. Furthermore, the characteristic of the spice comprises adding and mixing a material obtained by roasting seaweeds having >=30% protein content at >=200 and <300 deg.C atmospheric temperature therewith. |
