Method for stabilizing taste-modifier.

摘要

A method for stabilizing a taste-modifier comprising fresh Curculigo latifolia fruits, dried fruits thereof or a curculin-containing material obtained therefrom which comprises heating said taste-modifier to 50 to 90C is disclosed. This method enables the stable preservation of said taste-modifier, which is in the form of a crude product or an aqueous solution, for a prolonged period of time.