BEVERAGE, FOOD COMPOSITION, HEALTH FOOD COMPOSITION, COMPOSITION FOR ORAL CAVITY AND TASTE IMPROVEMENT AGENT

• Main Author: OTA MEGUMI
• Format: Patent
• Language: English; Japanese
• Published: 12.11.2020
• Subjects: COFFEE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; MEDICAL OR VETERINARY SCIENCE; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SPECIFIC USE OF COSMETICS OR SIMILAR TOILETPREPARATIONS; TEA; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

To provide a beverage with an improved taste.SOLUTION: A beverage includes at least one or more sulfur compounds selected from dimethyl disulfide, allyl methyl disulfide, methylcis-propenyl disulfide, dimethyl trisulfide and diallyl disulfide. The beverage may include tea leaf extract and yellow leek extract. The beverage may further include green dried seaweed extract. The sulfur compound may be derived from plants of Allium, specifically, yellow leek.SELECTED DRAWING: Figure 2 【課題】呈味が改善された飲料を提供する。【解決手段】飲料は、それぞれジメチルジスルフィド、アリルメチルジスルフィド、メチルシス−プロペニルジスルフィド、ジメチルトリスルフィド、及びジアリルジスルフィドの硫黄化合物のうち少なくとも１種類以上を含む。飲料は、茶葉抽出物と、黄ニラ抽出物と、を含んでもよい。飲料は青のり抽出物をさらに含んできてもよい。硫黄化合物は、ネギ属の植物、特に黄ニラに由来しても良い。【選択図】図２