Abstract: Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl hexanoate content of 120 ppb by mass or more, and comprising at least one aroma component (X) selected from ?-decanolactone and ethyl 2-methylbutyrate, wherein a ratio of the content (unit: ppb by mass) of ethyl hexanoate to the total content (unit: ppb by mass) of the aroma component (X) [ethyl hexanoate/aroma component (X)] is 1100 or less.

Abstract: Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, having an ethyl n-butyrate content of 140 ppb by mass or more, and comprising at least one lactone selected from ?-decanolactone and ?-undecalactone, wherein a ratio of the content (unit:ppb by mass) of ethyl n-butyrate to the total content (unit:ppb by mass) of the lactone [ethyl n-butyrate/lactone] is 1100 or less.

Abstract: Provided is a beer-taste beverage comprising 1000 ppb by mass or less of 4-vinylguaiacol, and having an ethyl n-butyrate content of 140 ppb by mass or more, a ratio of the content (unit: ppb by mass) of ethyl n-butyrate to the content (unit: ppb by mass) of ?-nonalactone [ethyl n-butyrate/?-nonalactone] is 23 or less.

Abstract: There is a method for producing a hop processed product. The hop processed product is for use in foodstuff for anti-adipocyte differentiation or for antioxidation. It contains 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, of hop flowers (EM) showing hues satisfying that a value of a* is less than ?0.5 in accordance with a CIE Lab color space, and preferably that a value of h is 90° or more in accordance with a CIE Lch color space. The hop processed product of the present invention has excellent action of anti-adipocyte differentiation or antioxidant action, so that the hop processed product can be expected to have effects in, for example, “anti-metabolic syndrome,” “anti-aging,” “anti-obesity,” and the like.

Abstract: A method for producing a beverage including adding a herb spice treated product to a beverage, or in at least any one of the steps for producing a beverage, wherein the herb spice treated product is obtained by treating a liquid containing a herbal spice in a tightly closed container under the conditions of a temperature of 100° C. or higher and 140° C. or lower, and a pressure of 0.01 MPa or more and 0.46 MPa or less. According to the present invention, flavor ingredients can be more conveniently extracted from herbal spices, so that a new taste can be provided as a luxurious product.

Abstract: A beer-taste beverage containing (A) ?-octanolactone, (B) 5-hydroxymethylfurfural (5-HMF), (C) trans-oaklactone, and (D) 4-ethylguaiacol, wherein the components satisfy the following (1) and (2): (1) a concentration ratio of the component A to the component B, A/B (ppb/ppb), is 0.009 or more; and (2) a concentration ratio of the component C to the component D, C/D (ppb/ppb), is 0.1 or more. In the beer-taste beverage of the present invention, rich sweetness and a smoky feel are given in an excellent balance, and off-flavors distinctively owned by the beer-taste beverages or a degradation odor generated with the change over time is masked (reduced), so that a new taste can be provided as a luxury product.

Abstract: A beer-taste beverage containing 3-mercaptohexan-1-ol (3MH), wherein the mass ratio of the content of 3MH to the content of an ?-acid (3MH (ppt)/?-acid (ppm)) is 180 or more. According to the present invention, a beer-taste beverage having excellent flavors, capable of giving a rich, grapefruit-like aroma and having lowered disagreeable bitterness originated from hops can be provided.

Abstract: A beer-taste beverage containing 4-mercapto-4-methylpentan-2-one (4MMP), wherein the mass ratio of 4MMP to an ?-acid 4MMP (ppt)/?-acid (ppm)) is 45 or more. According to the present invention, a beer-taste beverage having excellent flavors, capable of giving a rich, black currant-like aroma and having lowered disagreeable bitterness originated from hops can be provided.

Abstract: It is an object of the present invention to provide a novel enzyme useful for producing low-purine foods or beverages. There is disclosed a nucleosidase comprising an amino acid sequence of SEQ ID NO: 1 or an amino acid sequence having 85% or more identity with the amino acid sequence, or an amino acid sequence of SEQ ID NO: 2 or an amino acid sequence having 88% or more identity with the amino acid sequence.

Abstract: A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing coriander seeds. The present invention provides a beer-taste beverage which is capable of favorably providing a flavor of coriander seeds and a method for producing the same, which can provide a new taste as luxury products.

Abstract: A beer-taste beverage, containing a carbon dioxide-extracting product of a plant raw material containing fruit peels of a citrus plant. The present invention provides a beer-taste beverage which is capable of favorably providing an aroma component of a citrus plant and a method for producing the same, which can provide a new taste as luxury products.

Abstract: A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an ?-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.

Abstract: A beer-taste beverage containing (A) ?-octanolactone, (B) 5-hydroxymethylfurfural (5-HMF), (C) trans-oaklactone, and (D) 4-ethylguaiacol, wherein the components satisfy the following (1) and (2): (1) a concentration ratio of the component A to the component B, A/B (ppb/ppb), is 0.009 or more; and (2) a concentration ratio of the component C to the component D, C/D (ppb/ppb), is 0.1 or more. In the beer-taste beverage of the present invention, rich sweetness and a smoky feel are given in an excellent balance, and off-flavors distinctively owned by the beer-taste beverages or a degradation odor generated with the change over time is masked (reduced), so that a new taste can be provided as a luxury product.

Abstract: A method for producing a fermented beverage, characterized in that the method includes adding a hop processed product to a raw material liquid from the tightly closed vessel, the hop processed product being prepared by treating a hop-containing water under conditions of a temperature of 100° C. or higher and 130° C. or lower, and preferably 105° C. or higher and 125° C. or lower, and a pressure of 0.01 MPa or more and 0.36 MPa or less in a tightly closed vessel; and adding an yeast to allow fermentation. According to the present invention, the bitterness ingredients and the aroma ingredients can be more conveniently extracted from the hops, so that a new taste can be provided as a luxury product.

Abstract: A method for producing a beer-taste beverage, characterized in that the method includes adding a hop processed product to a raw material liquid from a tightly closed vessel, wherein the hop process product is prepared by heating a hop-containing water under conditions of a temperature of 100° C. or higher and 130° C. or lower, and preferably 105° C. or higher and 125° C. or lower, and a pressure of 0.01 MPa or more and 0.36 MPa or less in the tightly closed vessel, followed by allowing a temperature of a heated hop-containing water to be 10° C. or higher and 90° C. or lower. According to the present invention, the bitterness ingredients and the aroma ingredients can be more conveniently extracted from the hops, so that a new taste can be provided as a luxury product.

Abstract: It is an object of the present invention to provide a novel enzyme useful for producing low-purine foods or beverages. There is disclosed a nucleosidase comprising an amino acid sequence of SEQ ID NO: 1 or an amino acid sequence having 85% or more identity with the amino acid sequence, or an amino acid sequence of SEQ ID NO: 2 or an amino acid sequence having 88% or more identity with the amino acid sequence.

Abstract: A hop processed product for use in foodstuff for anti-adipocyte differentiation or for antioxidation, containing 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, of hop flowers (E·M) showing hues satisfying that a value of a* is less than ?0.5 in accordance with a CIE Lab color space, and preferably that a value of h is 90° or more in accordance with a CIE Lch color space. The hop processed product of the present invention has excellent action of anti-adipocyte differentiation or antioxidant action, so that the hop processed product can be expected to have effects in, for example, “anti-metabolic syndrome,” “anti-aging,” “anti-obesity,” and the like.

Abstract: Hop pellets obtained by using 10% by weight or more of hop flowers (L·SL) of a Saaz variety as raw materials, the hop flowers showing hues satisfying that a value of a* is ?0.5 or more and a value of b* is 25 or more in accordance with a CIE Lab color space. The hop pellets of the present invention make it possible to give a breadth to the beer making by providing properties that are different from ordinary hops by way of use from ordinary hops, or a combined use thereof, so that a new taste can be provided as a luxurious product.

Abstract: A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.

Abstract: Provided is a method for recovering linalool from hops at a high rate in the process of extraction with supercritical carbon dioxide. Also provided is a hop extract containing linalool in a high proportion. In a method for obtaining a hop extract using supercritical carbon dioxide, the pressure of carbon dioxide in an extraction tank is adjusted to be in the range of 8 to 10 MPa, and the temperature of a separation tank is adjusted to not higher than 30° C. According to this method, an extract having a high ratio of the amount of linalool to that of ?-acids can be obtained. The recovery rate of linalool from hops is not lower than 33 mass %. The extract can be used as an additive for production of foods and beverages.