| 摘要 |
<P>PROBLEM TO BE SOLVED: To obtain a hot taste enhancer that is highly safe, performs sufficient effect even with a small amount and has excellent economic efficiency so as to prevent reduction in hot taste caused by volatilization, deterioration, or the like, of a hot taste component occurring in stages of processing/distribution of a hot taste product, and a hot taste food containing the enhancer, and to provide a method for enhancing a hot taste. <P>SOLUTION: The hot taste enhancer comprises quinic acid or its derivative. The hot taste enhancer comprises an extract containing quinic acid obtained by extracting tea leaves with water and/or a polar organic solvent. The hot taste enhancer comprises a coffee bean hydrolyzate containing quinic acid obtained by hydrolyzing coffee beans and purifying the hydrolyzate. The hot taste product comprises the enhancer. The method for enhancing a hot taste comprises adding the enhancer to a hot taste product. <P>COPYRIGHT: (C)2005,JPO&NCIPI |
