| 摘要 |
A flavor improver for foods, characterized by comprising a nigero oligosaccharide as the active ingredient; and a method for improving the flavor of a food, characterized by adding a nigero oligosaccharide as a flavor improver to a food to which common salt is added. A method for improving the taste of a sweetener having a high degree of sweetness which comprises adding a nigero oligosaccharide as a taste improver to a food or beverage containing the sweetener to thereby effectively diminish the abnormal taste, bitter taste, etc. of the sweetener; a taste improver comprising a nigero oligosaccharide as the active ingredient; and a high-sweetness sweetener composition comprising the taste improver and a sweetener having a high degree of sweetness. A preventive for food crumbling during boiling, characterized by comprising a nigero oligosaccharide as the active ingredient; and a method of preventing food crumbling during boiling which comprises contacting the nigero oligosaccharide with any food which undergoes a considerable decrease in the yield and taste due to crumbling during boiling, etc. to thereby effectively prevent crumbling during boiling and simultaneously improve the feeling in the mouth and thus improve the taste. |
