Provided is a technique for suppressing (reducing) the bitter taste of bitter tasting components in branched chain amino acids and the like. A granulated product is formed by stirring and mixing in raw material core particles that include bitter tasting components and a coating agent at a temperature equal to or greater than the melting point of the coating agent, thereby suppressing (reducing) the bitter taste of the bitter tasting components.本發明係提供一種用來抑制(減低)分支鏈胺基酸等之苦味成分的苦味之技術。藉由將含有苦味成分的原料核粒子與被覆劑以該被覆劑之熔點以上的溫度進行攪拌混合來形成造粒物，而抑制(減低)苦味成分的苦味。
