| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for inhibiting flavor deterioration significantly inhibiting flavor deterioration phenominon due to a cause such as heat from food and drink, oxygen or light; and to provide a flavor deterioration retarder excellent in a flavor deterioration-inhibiting function. <P>SOLUTION: The flavor deterioration retarder contains, as an active ingredient, an extract extracted from beans selected from green mung beans, red beans, 'tora-mame', pinto beans, shirobana beans, kidney beans, black soybeans, lentils, red lentils, Cicer arietinum, black cicer arietinum, and 'daifuku-mame', using water, a polar organic solvent, or a mixture solution of the water and the polar organic solvent. The retarder is added to tested material having anxiety of being deteriorated. <P>COPYRIGHT: (C)2004,JPO |
