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Dry Roasting is a process by which heat is applied to dry foodstuffs without the use of oil or water as a carrier. Unlike other dry heat methods, dry roasting is used with foods such as nuts and seeds. Dry roasted foods are stirred as they are roasted to ensure even heating. Dry roasting can be done in a frying pan or wok (a common way to prepare spices in some cuisines), or in a specialized roaster (as is used for coffee beans or peanuts). Dry roasting changes the chemistry of proteins in the food, changing their flavor, and enhances the scent and taste of some spices. Roasted spices are commonly prepared by adding various herbs, spices and sugars in the frying pan and roasting until brown. Common dry roasted foods include peanut butter, which is made from peanuts that have been dry roasted,〔(【引用サイトリンク】title=Nutritional Value of Peanut and Peanut Butter )〕 tea, which is made from tea leaves that have been dry roasted (either immediately after picking or after fermentation),〔(【引用サイトリンク】title=Oolong Tea )〕 and coffee and chocolate, which are made from roasted coffee beans〔(【引用サイトリンク】title=Roasting coffee beans at home )〕 and roasted cocoa beans,〔(【引用サイトリンク】title=HowStuffWorks "Cocoa Beans and the Roasting Process" )〕 respectively. ==See also== * * 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Dry roasting」の詳細全文を読む スポンサード リンク
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