Method for suppressing bitterness

11:

• A method for suppressing bitterness, comprising incorporating amylopectin which is derived from starch having an amylopectin content of 90% by mass or more, in a composition having bitterness.

12:

• The method for suppressing bitterness according to claim 11, wherein a bitterness intensity of the composition having bitterness is 7 or less based on a quinine sulfate standard solution.

13:

• The method for suppressing bitterness according to claim 11, comprising incorporating amylopectin in an amount of 0.15% by mass or more relative to a total mass of the composition having bitterness.

14:

• The method for suppressing bitterness according to claim 11, comprising incorporating amylopectin in an amount of from 0.15 to 2% by mass relative to a total mass of the composition having bitterness.

15:

• The method for suppressing bitterness according to claim 11, wherein the amylopectin is derived from starch having an amylopectin content of from 90 to 98% by mass.

16:

• The method for suppressing bitterness according to claim 11, wherein the starch is obtained from at least one selected from the group consisting of glutinous rice and waxy corn.

17:

• The method for suppressing bitterness according to claim 11, wherein the composition having bitterness is food and drinks having bitterness.

18:

• The method for suppressing bitterness according to claim 17, wherein the food and drinks having bitterness are a tea.

19:

• The method for suppressing bitterness according to claim 18, wherein the tea is selected from green tea, black tea and oolong tea.

21:

• The drink according to claim 20, wherein the (B) amylopectin is derived from starch having an amylopectin content of from 90 to 98% by mass.

22:

• The drink according to claim 20, wherein the content of the (B) amylopectin is from 0.2 to 0.8% by mass.

23:

• The drink according to claim 20, wherein the content of the (C) amylose is from 0.001 to 0.04% by mass.

24:

• The drink according to claim 20, wherein the (A) bitter component is derived from tea.

25:

• The drink according to claim 24, wherein the tea is selected from green tea, black tea and oolong tea.

26:

• The drink according to claim 20, wherein the bitter component is polyphenols.

27:

• The drink according to claim 20, wherein the (A) bitter component is the non-polymer catechins.

28:

• The drink according to claim 20, wherein the content of the (A) bitter component is an amount such that a bitter intensity of the drink is 7 or less based on a quinine sulfate standard solution.

29:

• The drink according to claim 20, wherein the (A) bitter component is the non-polymer catechins, and a content of the non-polymer catechins in the drink is from 0.03 to 0.6% by mass.