PROBLEM TO BE SOLVED: To provide a spice having enough flavor inherent in pepper and less pungent: and to provide a method for producing the same.SOLUTION: The pepper hull-containing spice is obtained by: soaking harvested pepper corns in boiling water for about 15-30 min eliminating cooking liquid washing the boiled pepper corns with water followed by freezing the pepper corns thawing the frozen pepper corns dehulling the pepper corns using a hovert mixer screening the mixture of the pepper hulls and the pepper corns in water with a sieve having openings each having a size of 3.3 mm ×10.0 mm to classify the mixture into the corns and the hulls keeping the hulls passed through the sieve in a dryer at 45°C for 48 hours to dry the hulls pulverizing the hulls with a mil and screening the pulverized hulls through a sieve having 50 meshes to obtain powdery spice having the pepper hulls passed through the sieve.COPYRIGHT: (C)2010,JPO&INPIT【課題】胡椒本来の風味を充分に有し、且つ辛味の少ない香辛料及びその製造方法を提供する。【解決手段】収穫した胡椒の実を沸騰水中に15~30分間程度浸漬し、煮汁を除去し、さらに水洗した後、冷凍する。解凍し、ホバートミキサーを用いて胡椒の果皮を剥いた。水中で胡椒の果皮と種子の混合物を3.3mm×10.0mmの篩いにかけ、種子と果皮に分離し、パスした果皮を乾燥機中で45℃に48時間保持して、乾燥させた。その後、果皮をミルで粉砕し、50メッシュの篩いにかけ、パスした胡椒果皮からなる粉末香辛料を得た。【選択図】なし
