METHOD FOR STABILIZING TASTE-MODIFIER

摘要

Two alternative processes are provided for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curculin-containing material obtained therefrom. One process comprises heating the taste-modifier to a temperature of 50.degree.C to 90.degree.C for 5 minutes to 24 hours. The second process comprises heating the taste-modifier to a temperature of 110.degree.C to 150.degree.C for a time of 2 seconds to 2 minutes. Either of these processes is sufficient to pasteurize the taste-modifier and to inactivate any proteases in the taste-modifier. This enables the stable preservation of the taste-modifier, which is in the form of a crude product or in the form of an aqueous solution, for a prolonged period of time.