| 摘要 |
PURPOSE:To obtain a flavor improving agent comprising components of a milk globule membrane capable of imparting and enhancing the feeling of natural milky flavor or rich taste according to a simple method without deteriorating essential performances of a food and provide a method for improving the flavor utilizing the flavor improving agent. CONSTITUTION:This flavor improving agent comprises components of a milk fat globule membrane. Furthermore, this method for improving the flavor of a food comprises adding the flavor improving agent in an amount of 0.06-5wt.% to the food. |
