Abstract: The present invention relates to a method for producing a cheese-flavored substance, including adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction. The present invention can provide a method for producing a cheese-flavored substance which can safely and efficiently produce a cheese-flavored substance having a more natural cheese flavor at low-cost with simple operation.

Abstract: An object of the present invention is to provide a novel composition for use in activating a sympathetic nerve. The present invention provides a composition for use in activating a sympathetic nerve, comprising a polyphenol as an active ingredient. The polyphenol comprises 25% by mass or more of monomeric to tetrameric polyphenols, and the monomeric to tetrameric polyphenols include at least catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1 and cinnamtannin A2.

Abstract: An object of the present invention is to provide a novel composition for use in activating a sympathetic nerve. The present invention provides a composition for use in activating a sympathetic nerve, comprising a polyphenol as an active ingredient. The polyphenol comprises 25% by mass or more of monomeric to tetrameric polyphenols, and the monomeric to tetrameric polyphenols include at least catechin, epicatechin, procyanidin B2, procyanidin B5, procyanidin C1 and cinnamtannin A2.

Abstract: The present invention relates to a method for producing a cheese-flavored substance, including adding a bacterial cell disrupted product obtained by disrupting lactic acid bacteria and an enzyme to a milk raw material to cause a reaction. The present invention can provide a method for producing a cheese-flavored substance which can safely and efficiently produce a cheese-flavored substance having a more natural cheese flavor at low-cost with simple operation.

Abstract: Provided is cacao extract with better flavor and in which miscellaneous flavor is reduced, and a method for producing such cacao extract. The cacao-derived water extract of the present invention contains polyphenol. In this cacao water extract, the ratio of a total mass of dimeric to tetrameric proanthocyanidins to a total mass of monomeric to octameric proanthocyanidins is 40% or more. Also, in this method for producing cacao extract, an active ingredient such as polyphenol is extracted from a cacao raw material such as cacao powder using water adjusted to a temperature within a range from 50° C. to 90° C. inclusive and to a pH within a range from 2.0 to 5.0 inclusive.