| 摘要 |
PROBLEM TO BE SOLVED: To carry out masking of astringency excellent in balance with other seasoning components, long-term storage stability and thermal stability, by adding sucrose to an astringent product. SOLUTION: Sucrose is added to an astringent food. A beverage such as green tea, tea or coffee, a fruit such as persimmon, chestnut, grape or ginkgo nut and an alcohol such as wine are cited as the food. A food containing an astringent component and a product capable of being orally administered or used in the mouth such as medicine, refreshment in the mouth and quasi medicine such as tooth powder may be cited as the product besides them. Since sucrose exhibits effects on astringency in an amount to show sweetness or smaller than it, namely even in a threshold amount of sweetness, preferably the minimum amount of sucrose added is an amount of >= about 1/100 the threshold value of sweetness. |
