| 摘要 |
PROBLEM TO BE SOLVED: To obtain the subject sauce that can sufficiently impart the flavor of leaf spices to the pasta such as spaghetti and also give a good appearance by specifying at least a part of the particle size of crashed leaf spices to be formulated to a sauce for the pasta. SOLUTION: Leaf spices to be formulated to pasta sauce (basil, oregano) are crashed and 5-100wt.% (preferably 20-80wt.%) of the whole spices are adjusted in particle sizes to 0.2-5mm (preferably 0.5-3mm). The amount of the leaf spices is 0.5-80wt.%, preferably 1-60wt.% based on the whole sauce for pasta. |
