PROBLEM TO BE SOLVED: To provide a micronized spice-containing composition retaining spicy taste component of spice to be thick, making water-insoluble micronized spice suspend uniformly, despite its having low viscosity, and preventing spice from precipitating during preservation, and to provide seasonings that use the micronized spice-containing composition as spice raw material, rich in spicy taste characteristic of spice, having very smooth texture, and containing water-insoluble spice.SOLUTION: This micronized spice-containing composition which has an average particle diameter of 1.0 &mum or smaller is obtained by suspending spice in an aqueous liquid, such as water, vinegar, liquid sugar and alcohol to bring the spice into contact with the aqueous liquid, or to a condition of suspending in the aqueous liquid, and grinding and micronizing with a homogenizer or a static mixer the product in the condition. Seasonings, such, as Worcestershire sauce, chow mein sauce, dressing, thick seasoning, and tartar sauce are obtained by using the composition.COPYRIGHT: (C)2009,JPO&INPIT【課題】香辛料の香辛味成分を濃厚に保持し、また低粘度であるにも拘らず水不溶性の微細化香辛料が均質に懸濁し、保存中に香辛料が沈殿することのない微細化香辛料含有組成物を得る。また上記微細化香辛料含有組成物を、香辛料原料として添加使用し、香辛料特有の香辛味豊かな調味料を得る。また非常に滑らかな食感を有する水不溶性の香辛料を含有する調味料を得る。【解決手段】水や食酢、液糖、アルコール等の水性液体に香辛料を懸濁して、該香辛料を水性液体と接触状態、あるいは水性液体に懸濁する状態にて、磨砕、ホモジナイザー、スタティックミキサー等で微細化して平均粒子径が1.0μm以下である微細化香辛料含有組成物を得る。この組成物を用いて、ウスターソース類、焼そばソース、ドレッシング類、たれ類、タルタルソースなどの調味料を得る。【選択図】なし
