Disclosed is a technique for allowing a relatively large amount of an essential oil to be contained in a beverage without deteriorating the appearance of the beverage and without imparting any unpleasant taste to the beverage. The use of a fermented cellulose enables a relatively large amount of an essential oil to be contained in a beverage, and can prevent the precipitation of the essential oil from the beverage.本發明的課題為提供一種不損及飲料外觀,且不賦予異味之下,使飲料含有比較多量之精油的技術。其解決手段為,藉由發酵纖維素,能夠使飲料中含有比較多量之精油,且能夠抑制精油的析出。
