| 摘要 |
PROBLEM TO BE SOLVED: To obtain a spice containing not less than a specific ratio of sotolone, emitting flavor with ripe feeling, free from bitter taste and useful e.g. for the production of curry roux having high quality by steaming a spice for a prescribed period. SOLUTION: The objective spice containing >=30 ppm, preferably >=300 ppm of 3-hydroxy-4,5-dimethl-2(5H)-furanone (sotolone) and having improved flavor is produced by heating a spice such as fenugreek or turmeric with steam under a steam pressure of 0.02-0.8 Mpa for 3-16 hr. Preferably, a paste curry is produced by using the spice. |
