FLAVOR IMPROVER FOR FOOD AND IMPROVEMENT IN FLAVOR

摘要

PROBLEM TO BE SOLVED: To obtain a flavor improver for food capable of alleviating salt roughness, raising palatability under a low salt content and to provide a method for improving a flavor. SOLUTION: This flavor improver for food comprises nigero oligosaccharide as an active ingredient. Salt roughness can be effectively removed by a food mixed with salt with nigero oligosaccharide as a flavor improver and excellent flavor can be maintained even in a low salt content. Preferably 0.1-50 pts.wt. of nigero oligosaccharide based on 100 pts.wt. of salt in a food is added to a food to alleviate salt roughness, to raise palatability of a food even in a low salt content and to improve the flavor of a food.