METHOD FOR PREPARING OF RUBUS SUAVISSIMUS EXTRACTS WITH IMPROVED TASTE

摘要

A method for preparing a Rubus suavissimus extract with improved taste is provided to reduce the sugary aftertaste, astringent, bitter and peculiar tastes, and aftertaste of Rubus suavissimus. A method for preparing a Rubus suavissimus extract with improved taste comprises the steps of: making a first extract from Rubus suavissimus with ethanol or an ethanol aqueous solution having an ethanol content of 80%(v/v) or more; and making a second extract from the filtrate of the first extract with an ethanol aqueous solution having lower ethanol content (60%(v/v) or less) than that of the ethanol aqueous solution used in the first extraction step or with water.