PROBLEM TO BE SOLVED: To provide a food composition where unfavorable flavor of components hardly ingestible because of having unfavorable flavor is masked so as to be readily and continuously ingested: and to provide a method for producing the food composition, and a method for masking the unfavorable flavor.SOLUTION: The food composition comprises the following components (A), (B) and (C): (A) a component having at least one kind of unfavorable flavor selected from the group comprising Korean ginseng, Withania somnifera, Cistanche Tubulosa, Panax notogingseng, ginger, Maca, garlic, Agaricus blazei, Acanthopanax senticosus Harms, Phellinus Linteus, Undaria pinnatifida, Eisenia bicyclis, Sargassum fulvellum, Sargassum horneri, Nemacystus decipiens, edible brown algae, Acer Nikoense Maximowicz, licorice and Mucuna Prueiens (B) at least one kind of bitter component selected from the group of cocoa powder, cacao mass, pulverized green tea, green tea extract, pulverized coffee bean and coffee bean extract and (C) 12-44 wt.% of oil and fat. The method for masking the unfavorable flavor comprises addition of the components (A)-(C).COPYRIGHT: (C)2008,JPO&INPIT【課題】不快な香味を有するために摂取が困難な成分の不快な香味をマスキングし、簡便かつ継続的に摂取することが可能な食品組成物、該食品組成物の製造方法、及び不快な香味のマスキング方法を提供する。【解決手段】下記成分(A)~(C)を含有する食品組成物:(A)ウコン、高麗人参、アシュワガンダ、カンカ、田七人参、ショウガ、マカ、ニンニク、アガリクス、エゾウコギ、メシマコブ、メカブ、アラメ、ホンダワラ、アカモク、モズク、ヒジキ、インディアンデーツ、甘草及びハッショウ豆からなる群から選択される少なくとも1種の不快な香味を有する成分;(B)ココア末、カカオマス、緑茶粉砕物、緑茶抽出物、コーヒー豆粉砕物及びコーヒー豆抽出物からなる群から選択される少なくとも1種の苦味を有する成分;(C)12~44重量%の油脂。該食品組成物の製造方法、前記成分(A)~(C)を配合することを特徴とする不快な香味のマスキング方法。【選択図】なし
