Method for stabilizing taste-modifier

摘要

A method for stabilizing a taste-modifier comprising fresh Curuculigo latifolia fruits, dried fruits thereof or a curuculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 to 90 C; or subjecting said taste-modifier to ultrahigh-temperature short-time pasteurization at 110 to 150 C for two seconds to two minutes; is disclosed. Either of these methods enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for prolonged period of time.