Improving taste method of Black ginger extract composition and black ginger extract-containing food and black ginger extract

摘要

PROBLEM TO BE SOLVED: To provide a Kaempferia parviflora extract composition not only capable of improving the taste such as bitterness, astringency, sweetness and aftertaste of a Kaempferia parviflora extract, but also reducing the smell characteristic of the Kaempferia parviflora, and having good overall taste to a degree that it is desired to be repeatedly drunk, Kaempferia parviflora extract-containing food and drink, and a method for improving the taste of a Kaempferia parviflora extract.SOLUTION: Provided is a Kaempferia parviflora extract composition comprising at least one kind selected from ascorbic acid and citric acid and a Kaempferia parviflora extract, and the Kaempferia parviflora extract is obtained by subjecting the rhizome part of Kaempferia parviflora to extraction treatment using any of water, a hydrophilic organic solvent and a mixed solvent thereof. In the case the ascorbic acid is used, the blending amount of he ascorbic acid is 0.5 to 1 pt.mass to 1 pt.mass of the Kaempferia parviflora extract, and, in the case the citric acid is used, the blending amount of the citric acid is 0.05 to 0.5 pt.mass to 1 pt.mass of the Kaempferia parviflora extract. In the Kaempferia parviflora extract composition, the Kaempferia parviflora extract has satisfactory taste, in which the smell, aftertaste, bitterness and astringency are improved.