PROBLEM TO BE SOLVED: To provide a composition capable of suppressing/improving flavor such as bitterness, fishy smell, taste, easiness of drinking or palatability when dry powder derived from a vegetable used as a raw material is orally ingested, without containing a masking component such as saccharide.SOLUTION: There is provided a flavor improving composition of vegetable dried powder containing some two or more kinds of vegetable dried powder selected from Japanese radish leaves, Japanese radish, Chinese cabbage, celery, Momordica charantia, burdock and broccoli.SELECTED DRAWING: Figure 1COPYRIGHT: (C)2017,JPO&INPIT【課題】糖類等のマスキング成分を含むことなく、原料となる植物由来の乾燥粉末を経口摂取した際の苦みや生臭さ,味,飲みやすさ,口当たり等の風味を抑制・改善できる組成物の提供。【解決手段】大根葉,大根,小松菜,セロリ,ゴーヤ,ゴボウ,ブロッコリから選択されるいずれか2以上の植物乾燥粉末を含有する植物乾燥粉末の風味改善組成物。【選択図】図1
