Bitterness-improving agent for bitter food and beverages and astringency-improving agent for astringent food and beverages

Abstract

Disclosed are a bitterness- and an astringency-improving agent for alleviating irritating bitterness and astringency of bitter and astringent-tasting food and beverages without adding flavor or aroma to the food and beverages unnecessarily. The bitterness- and astringency-improving agents for bitter and astringent-tasting food and beverages contain phthalides as an active ingredient. Phthalides are added to the food or beverage in an amount small enough that the phthalides are not perceived as an aroma, whereby unpleasant bitterness or astringency of various bitter- or astringent-tasting food and beverages is improved, and pleasant bitterness or astringency is increased or imparted.

Description

technical field

[0001] The present invention relates to a bitterness improving agent for beverages and foods containing bitterness and an astringent taste improving agent for foods and beverages containing astringency, in particular, to using phthalides as active ingredients for improving the bitterness and astringency of beverages and foods containing bitterness. A bitterness improving agent and an astringency improving agent for improving the astringency of astringent food or beverages in a favorable direction. Background technique

[0002] As foods and drinks having a bitter taste, for example, fruits such as grapefruit containing a bitter substance naringin, vegetables such as bitter melon, roasted extracts such as coffee, seasonings, chemicals such as peptides, and protein hydrolyzates are known to have bitter taste. For the reduction of the bitterness of drinks containing grapefruit juice or coffee, it is usually dealt with by adding various sweeteners, etc. For the re...

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