| 摘要 |
PROBLEM TO BE SOLVED: To provide a method for improving the taste of a food, capable of effectively removing the bitter taste, astrictive taste, or the like, of the food containing an isoflavonoid, and to provide a method for adding a sugar to the isoflavonoid, or the like. SOLUTION: This method for improving the taste of a food containing isoflavonoid or its glycoside comprises allowing cyclodextrin glucanotransferase or pullulanase to act on the food containing the isoflavonoid or its glycoside. The method for adding a sugar to the isoflavonoid or its glycoside comprises allowing the cyclodextrin glucanotransferase or pullulanase to act on the isoflavonoid or its glycoside in the presence of an oligosaccharide or polysaccharide formed from glucose and α-1,4-glucoside bonds. |
