| 摘要 |
PROBLEM TO BE SOLVED: To obtain a food and a beverage which contain chlorophylline effective for preventing in vivo physiological smells such as foul breath, body odor, sole smell, menstrual smell and are suitable for preference of consumers. SOLUTION: Herbs containing chlorophyl, plant leaves such as ginkgo leaves or marine algae are extracted, saponified and subjected to membrane separation or enzyme separation to give a product such as chlorophylline obtained by the separation treatment, which is added in a formulating ratio suitable for the health condition of a consumer to a food and a beverage to give a food and a beverage containing chlorophylline having prevention effect, which consumers desire, on the physiological smells. Further, the formulation of the product obtained by the separation treatment is carried out by taking color tone of beverage into consideration to give a food and a beverage having an adjusted color tone. |
