NOVEL USAGE OF TRISACCHARIDE TO TETRASACCHARIDE HAVING BRANCH STRUCTURE, INHIBITOR COMPRISING THE SUGAR AS ACTIVE INGREDIENT, AND FOOD AND DRINK

摘要

PROBLEM TO BE SOLVED: To provide novel usage of trisaccharide to tetrasaccharide comprising simple technique effectively suppressing bitter taste and astringent taste of catechins while not spoiling the delicious taste of tea.

SOLUTION: The novel usage of trisaccharide to tetrasaccharide having a branch structure aims at suppression of bitter taste and/or astringency of catechins, and has a branch structure. An inhibitor for bitter taste and/or astringency peculiar to catechins comprises the trisaccharide to tetrasaccharide having a branch structure. Food and drink containing catechins comprises the trisaccharide to tetrasaccharide having a branch structure as a flavor adjusting ingredient. Such a technology enables effective suppression of the bitter taste and the astringency of the catechins while not spoiling the flavor of the delicious taste of tea or the like.

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