Foods and drinks with the function to increase iron utilization

摘要

PROBLEM TO BE SOLVED: To obtain a new food and drink favorable for especially sports players and having functions to promote iron usability without exercising adverse influences such as hepatic dysfunction even when ingested. SOLUTION: This food and drink having the functions to promote the iron usability is characterized as comprising an ingredient prepared by cooling a soup of grains, then adding a yeast, allowing the resultant mixture to stand while feeding oxygen, subsequently thermally sterilizing the obtained liquid and extracting the ingredient from the resultant liquid.