| 摘要 |
PURPOSE: To obtain a DHA-containing spice which holds the intrinsic actions of spice to give foods its hot flavors, causing no foreign smell with high storability and handleability because it contains a lipid containing docosahexaenoic acid. CONSTITUTION: More than 10wt.%, preferably more than 60wt.% of docosahexaenoic acid is added to a lipid such as a triglyceride and added to a spice in an amount of about 1-40wt.%. As a spice, may be cited, for example, turmeric, ginger, cumin, allspice, and other powdery or granular spices, mustard, horseradish and other paste spices. |
