AGENT FOR INHIBITING BITTER TASTE, ASTRINGENT TASTE AND ASTRICTIVE TASTE OF ISOFLAVONE DERIVATIVE, METHOD FOR INHIBITING BITTER TASTE, ASTRINGENT TASTE AND ASTRICTIVE TASTE BY USING THE AGENT, AND EDIBLE COMPOSITION CONTAINING ISOFLAVONE DERIVATIVE

摘要

PROBLEM TO BE SOLVED: To provide a method for inhibiting bitter taste, astringent taste and astrictive taste of an isoflavone derivative, by which the isoflavone derivative can be applied preferably to an edible composition.

SOLUTION: The method for inhibiting bitter taste, astringent taste, and astrictive taste of the isoflavone derivative comprises an inclusion process for including the isoflavone derivative by using an agent for inhibiting the bitter taste, astringent taste, and astrictive taste, which agent is characterized by containing at least either one and β-cyclodextrin or γ-cyclodextrin.

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