Abstract: Provided are a sparkling alcoholic beverage having improved drinkability and a method for producing the same. The method for producing a sparkling alcoholic beverage according to the present invention is a method for producing a sparkling alcoholic beverage, including: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a raw material containing a nitrogen source and a carbon source and water; and a fermentation step (20) of conducting alcoholic fermentation by adding a yeast to the pre-fermentation solution, in which the raw material further contains laccase in the pre-fermentation step (10).

Abstract: Provided is a method of manufacturing a sparkling alcoholic beverage excellent in properties such as flavor without using hops as part of raw materials. The method of manufacturing a sparkling alcoholic beverage includes: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a germinated legume without using hops as part of the raw materials; and a fermentation step (11) of conducting alcohol fermentation by adding a yeast to the pre-fermentation solution.

Abstract: An antiallergic composition that is moderate for the human body and skin, and has reduced side-effects that comprises a cold-water extract from hop tissue or flavonoid glucosides separated from the cold-water extract from hop tissue.

Abstract: A method of producing microcapsules that comprises an emulsification step in which a fat-soluble substance and a sodium alginate aqueous solution are mixed to obtain an emulsified liquid in which there are dispersed emulsified particles composed of the fat-soluble substance and having a mean particle size of not greater than 800 nm, and a spraying step in which the emulsified liquid is sprayed into a calcium ion-containing solution to obtain microcapsules in which the emulsified particles are encapsulated.

Abstract: The hydrogen fermentation apparatus is the one that generates hydrogen by decomposing organic matter through hydrogen fermentation. There are arranged a hydrogen fermentor which holds the treating liquid containing organic matter, and a string-shape carrier which is positioned to immerse itself in the treating liquid in the hydrogen fermentor, and on which hydrogen-generating bacteria are fixed.

Abstract: The method of producing microcapsules 100 comprises a primary dispersion step in which a water-soluble substance and a fat-soluble substance are mixed to obtain a primary dispersion liquid having primary dispersion particles 10 composed of the water-soluble substance dispersed in the fat-soluble substance, a secondary dispersion step in which the primary dispersion liquid and a sodium alginate aqueous solution are mixed to obtain a secondary dispersion liquid having secondary dispersion particles 20 composed of the primary dispersion liquid dispersed in the sodium alginate aqueous solution, and a spraying step in which the secondary dispersion liquid is sprayed for contact with a calcium ion-containing solution 9 to form a calcium alginate gel 30 and to obtain microcapsules 100 having the secondary dispersion particles 20 dispersed in the calcium alginate gel 30.

Abstract: The present invention provides an antiallergic composition that is moderate for the human body and skin, and has reduced side-effects; the antiallergic composition comprises a cold-water extract from hop tissue or flavonoid glycosides separated from the cold-water extract.

Abstract: A selection method for barley lipoxygenase-1 deficient barley, comprising a step of distinguishing the barley lipoxygenase-1 deficient barley by whether or not the guanine at the splicing donor site of the 5th intron of the barley lipoxygenase-1 gene is mutated to a different base; and a method for production of malt alcoholic beverages using a material for malt alcoholic beverages derived from barley obtained by the selection method.

Abstract: The present invention discloses a merchandise package capable of presenting a three-dimensional image. An image A is disposed on one surface 11a of two surfaces of a merchandise package 11 and an image B is disposed on the other surface 11c thereof so that a three-dimensional image is formed by the images A and B becoming a pair. When the images A and B are juxtaposed while being paired, the two images provide a three-dimensional image to an observer. With this, novel distinguishing ability is given to the merchandise package and a customer who purchases the merchandise can enjoy the three-dimensional image by juxtaposing the merchandise packages, and thus a novel function is given to the merchandise package.

Abstract: It is an object of the present invention to provide a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which has more potent antiallergic activity than the known lactic acid bacteria strains and produces ?-aminobutyric acid (GABA). It is another object of the present invention to provide beverages and foods containing cells of the aforementioned bacterial strain belonging to Lactobacillus brevis subspecies brevis, as well as antiallergic agents containing them as an active ingredient. The present invention provides a bacterial strain belonging to Lactobacillus brevis subspecies brevis, which: is capable of growing in effervescent alcoholic beverages, produces ?-aminobutyric acid (GABA), and has antiallergic activity.

Abstract: The present invention discloses a merchandise package capable of presenting a three-dimensional image. An image A is disposed on one surface 11a of two surfaces of a merchandise package 11 and an image B is disposed on the other surface 11c thereof so that a three-dimensional image is formed by the images A and B becoming a pair. When the images A and B are juxtaposed while being paired, the two images provide a three-dimensional image to an observer. With this, novel distinguishing ability is given to the merchandise package and a customer who purchases the merchandise can enjoy the three-dimensional image by juxtaposing the merchandise packages, and thus a novel function is given to the merchandise package.

Abstract: The present invention provides an agent for inhibition of alcoholic hepatopathy comprising cells of a strain belonging to Lactobacillus brevis, or treated product thereof as an active ingredient. The agent for inhibition of alcoholic hepatopathy of the present invention is safe for living body and can be used as a component in foods and beverages.

Abstract: It is an object of the invention to screen for hop varieties with low cohumulone ratio and low colupulone ratio, as well as hop varieties with high contents of farnesene and/or linalool within a short time period utilizing a molecular screening method that employs a breeding marker. The invention provides a breeding marker using a polymorphism at the position of the 623rd nucleotide or a polymorphism at the position of the 1820th nucleotide of a polynucleotide consisting of the nucleotide sequence as set forth in SEQ ID NO: 5.

Abstract: The food astringency evaluating method of the invention comprises a step in which an astringent component of a food is reacted with a peptide to form a complex, a step in which a prescribed measured value is obtained corresponding to the amount of formation of the complex, and a step in which the strength of astringency is determined from the obtained measured value based on a previously obtained correlation between strength of astringency and the prescribed measured value.

Abstract: The invention provides a detection method for hop latent virus that comprises an extraction step in which hop latent virus RNA is extracted from a specimen, an amplification step in which a primer set containing 4 different oligonucleotides consisting of the nucleotide sequences represented by SEQ ID NO: 1-4 of the Sequence Listing is used for amplification of cDNA by RT-LAMP using the RNA as template, and a judging step in which hop latent virus is judged to be present when amplification of cDNA containing the nucleotide sequence represented by SEQ ID NO: 8 of the Sequence Listing has occurred in the amplification step.

Abstract: Disclosed is a method for producing a sparkling alcoholic beverage having excellent properties including flavor, without using a hop as a part of the raw materials. Specifically disclosed is a method for producing a sparkling alcoholic beverage, which comprises: a pre-fermentation step (10) of preparing a pre-fermentation solution by using a germinated garden pea (Pisum sativum), without using a hop, as a part of the raw materials; and a fermentation step (11) of conducting the alcohol fermentation by adding an yeast to the pre-fermentation solution.

Abstract: The invention provides a detection method for apple mosaic virus that comprises an extraction step in which apple mosaic virus RNA is extracted from a specimen, an amplification step in which a primer set containing 4 different oligonucleotides consisting of the nucleotide sequences represented by SEQ ID NO: 1-4 of the Sequence Listing is used for amplification of cDNA by RT-LAMP using the RNA as template, and a judging step in which apple mosaic virus is judged to be present when amplification of cDNA containing the nucleotide sequence represented by SEQ ID NO: 8 of the Sequence Listing has occurred in the amplification step.

Abstract: The present invention provides a method for determination of the foam stability of a fermented malt beverage, wherein the concentration of yeast thioredoxin (MT) in the fermented malt beverage or a fermenting material solution of the fermented malt beverage is used as an index having a negative correlation with the foam stability of the fermented malt beverage, and the concentration of protein Z (MZ) in the fermented malt beverage or a pre-fermentation or fermenting material solution of the fermented malt beverage is used as an index having a positive correlation with the foam stability of the fermented malt beverage, to determine the foam stability of the fermented malt beverage. According to the determination method of the invention, it is possible to determine the foam stability from the concentration of prescribed proteins in the fermented malt beverage or pre-fermentation or fermenting material solution thereof without directly measuring the head retention of the fermented malt beverage.

Abstract: It is an object of the invention to provide a novel therapeutic agent that can reduce visceral fat accumulation to prevent or treat metabolic syndrome. In order to achieve this object, the invention provides a therapeutic agent for metabolic syndrome that comprises, as an active ingredient, dietary fiber aggregation in which water-soluble ?-glucan has the highest content. Particularly effective as the water-soluble ?-glucan is water-soluble ?-glucan having a ?-1,3 glycoside bond and ?-1,4 glycoside bond in the same molecule.

Abstract: The present invention provides an ameliorative or preventive agent for metabolic syndrome comprising a barley bran or an ?-amylase-treated product thereof as an active ingredient. The present invention also provides an ameliorative or preventive agent for metabolic syndrome comprising a water-insoluble component of an ?-amylase-treated product of a barley bran as an active ingredient. These are naturally derived ameliorative or preventive agents for metabolic syndrome which can inhibit the accumulation of visceral fat to ameliorate or prevent metabolic syndrome.