| 摘要 |
<P>PROBLEM TO BE SOLVED: To inhibit a spicy taste etc., developed by reasons such as the low concentration of a compound material etc., in a composition, and also to inhibit decomposition of raw materials of a food or a medicine caused by reasons such as the low concentration of the compound material etc., in a beverage. <P>SOLUTION: This method for producing the composition obtained by dispersing the compound material containing the raw materials of the food or medicine, a plant sterol ester and a cyclodextrin in water is characterized by comprising a process of adding the cyclodextrin further so that the total amount of the cyclodextrin to the composition becomes ≥0.6 wt.%, when the amount of the cyclodextrin contained in the compound material is <0.6 wt.% to the composition. <P>COPYRIGHT: (C)2012,JPO&INPIT |
