Abstract: The present invention provides packaged beverage containing an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component, wherein the aqueous solution and the hydrophobic droplet are separated, and also provides a method for producing a packaged beverage in which an edible aqueous solution and a hydrophobic droplet containing a hydrophobic aroma component are separated, the method including: packing the aqueous solution in a container main body and subsequently adding a hydrophobic liquid composition containing a hydrophobic aroma component, or packing the hydrophobic liquid composition in the container main body and subsequently adding the aqueous solution, and then sealing the container main body.

Abstract: This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops and an aqueous solvent, is boiled, and a hop transpiration component is recovered; a step in which the hop suspension, having been boiled, is added to the juice during or after the boiling step; and a step in which the recovered hop transpiration component is added to the cooled juice.

Abstract: Easily serviced and hygienically maintained liquid supply system. A liquid storage vessel switching device switches between vessels to supply liquid uninterruptedly. Provided in a first connection tube is a liquid cutoff device, including a loop section, for switching the system between allowing/cutting-off supplying of liquid to a dispenser through the first connection tube. Utilizing the liquid cutoff device eliminates, along the first connection tube, intervening conventional valves having structural components that come in direct contact with the supplied liquid, and on which sponges or other cleaning elements might get caught. The inner wall of the first connection tube may thus be cleaned readily with a sponge or the like. Beverages such as beer thus can easily be kept hygienically and served.

Abstract: A device for stopping a flow of fluid in a fixed length of tube with an actuator simple in construction is provided. The stopping device is free of direct touch with the fluid inside the tube, expected not to obstruct the flow in the tube as permitted as possible at normal condition, expected to perform both detection and control with a single device, and further invulnerable to kinds of fluids. The device for stopping a flow of fluid includes a tube holder to keep a tube in looped configuration, a movable part pressing the looped configuration of the tube. Pressing of the looped configuration of the tube make a snapped bent to stop the flow of fluid passed through the tube. Putting the movable part back into place results in the tube's returning from the configuration having the bent, allowing the fluid flowing again through the tube.

Abstract: Easily serviced and hygienically maintained liquid supply system. A liquid storage vessel switching device switches between vessels to supply liquid uninterruptedly. Provided in a first connection tube is a liquid cutoff device, including a loop section, for switching the system between allowing/cutting-off supplying of liquid to a dispenser through the first connection tube. Utilizing the liquid cutoff device eliminates, along the first connection tube, intervening conventional valves having structural components that come in direct contact with the supplied liquid, and on which sponges or other cleaning elements might get caught. The inner wall of the first connection tube may thus be cleaned readily with a sponge or the like. Beverages such as beer thus can easily be kept hygienically and served.

Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.

Abstract: A liquid supply system capable of being serviced and hygienically maintained easily. A beer storage barrel switching device (12) uninterruptedly supplies beer by switching between beer storage barrels (21-1, 21-2). A first connection tube (23-1) is provided with a fluid stopper device (31-1) including a loop section. The fluid stopper device (31-1) switches between a suppliable state in which it is possible to supply the beer to a dispenser (11) through the first connection tube (23-1) and a non-suppliable state in which it is not possible to supply the beer. Using the fluid stopper device (31-1) eliminates the need to provide a conventional valve in the middle of the first connection tube (23-1), the conventional valve having a structural element which comes in direct contact with the beer. Accordingly, the case that a cleaning member, such as a sponge, is caught by the valve does not occur, and this enables the inner wall of the first connection tube (23-1) to be cleaned using the cleaning member.

Abstract: It is an object of the present invention to provide a method of adjusting productivity of enzymes, in particular, amylolytic enzymes, plant fiber degradation enzymes and proteolytic enzymes in a filamentous fungus culture product, by controlling releasing rate of nutrients from the culture raw material into the culture system when a filamentous fungus culture product is produced by culturing filamentous fungi in liquid medium containing as the culture raw material at least one selected from the group consisting of cereals, beans, tubers, amaranthus and quinoa.

Abstract: An object of the present invention is to provide a method of mass-producing recombinant protein by the liquid culture method with koji molds as host. According to the present invention, it is provided a method of producing recombinant protein by using the recombinant koji molds which are obtained by transforming koji molds as host comprising: culturing the recombinant koji molds in a liquid medium which contains as culture raw material at least one selected from the group consisting of the cereal of which surface is entirely or partly covered with at least husks, the bean and/or the tuber of which surface is covered with hulls and the amaranthus and/or the quinoa without pre-treatment such as grinding or crushing; and collecting the recombinant protein from the culture product.

Abstract: Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid culture under the conditions that the pH of a liquid medium is 7.5 or higher and lower than 11. After the pH of the liquid medium for the yeast in a stationary growth phase is adjusted to 7.5 or higher and lower than 11, the yeast is further cultured, whereby a yeast with a high glutamic acid content can be produced. In the invention, as the yeast, Saccharomyces cerevisiae or Candida utilis can be used. Therefore, by using the yeast with a high glutamic acid content obtained by the above-said method and the extract obtained by extraction from the yeast, a seasoning composition and a food or drink with a high glutamic acid content can be provided.

Abstract: Provided is a method for efficiently producing sugar and simultaneously efficiently producing ethanol. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism having no sucrose-degrading enzyme and a step for producing sugar from the fermented sugar solution. A method for producing sugar characterized by comprising a pretreatment step in which a plant-origin sugar solution is fermented by a microorganism in the presence of a sucrose-degrading enzyme inhibitor and a step for producing sugar from the fermented sugar solution.

Abstract: An object of the present invention is to provide a method of producing liquid koji having enhanced activity of a plant fiber degradation enzyme using liquid medium without using an expensive plant fiber degradation enzyme preparation and a recombinant bacterium and methods of producing liquid koji dry product and industrial alcohol (ethanol) using the liquid koji.

Abstract: A novel configuration for a falling body viscometer using an electromagnetic induction sensor, wherein the time at which a falling body passes through the electromagnetic induction sensor can be specified with enhanced accuracy. This enables the falling speed of the falling body and in turn the viscosity of a fluid to be measured with increased accuracy. A falling body viscometer is provided with a first pair of coils located at the outer periphery of a measuring container so as to be separated from each other in the vertical direction, and also with a second pair of coils located at the outer periphery of the measuring container so as to be separated from each other in the vertical direction and to be located below the first coil pair, a specified distance away therefrom.

Abstract: A gene encoding a methylated catechin synthase that can effectively synthesize methylated catechins having high antiallergic activity. The gene encoding a methylated catechin synthase contains at least one nucleotide sequence selected from the group consisting of SEQ ID NOs: 1, 3 and 5.

Abstract: Provided are a plant capable of bearing seedless fruits stably over several generations, a seedless fruit generated from this plant, a method of producing a variety capable of readily and reliably bearing seedless fruits, a variety produced by this production method, and a seedless fruit generated from the thus produced variety.

Abstract: The present invention aims to provide a novel process for producing beer or beer-like beverage in which setting of heating conditions with enhanced flexibility can be allowed and in which hop flavor components can be reduced or eliminated. In the step (a), hop together with a solvent of which amount is, per kg of pelletized raw hop, 25 to 100 liters and an additional amount corresponding to evaporation loss thereof is boiled so that 1 to 15 kg of evaporation loss is attained per kg of pelletized raw hop. In the step (b), the hop-treated liquid matter obtained by the preceding step (a) is added to a raw material liquid, and the mixture of the raw material liquid and the hop-treated liquid matter is boiled.

Abstract: The present invention relate to a method of detecting a genetic recombinant by using the PCR method. A method of quantitatively detecting method is provided whereby the total content ratio of the genetic recombinants and the individual content ratio of the genetic recombinant in a population containing plural genetic recombinant lines can be quantified. The method of the present invention comprises performing PCR for the DNA sequence specific to the recombinant and the endogenous DNA sequence shared by the species corresponding to the recombinant using, as a standard molecule, a molecule containing the DNA sequence specific to the recombinant and the endogenous DNA sequence shared by the species on the single molecule, and determining the content ratio of the number of molecules thereof.

Abstract: A lipopexia inhibitor which inhibits fat accumulation, comprising an effective amount of any methylated catechin having the following chemical formula (1) obtained by extraction of green tea or Pouchung tea, in which each of R1, R2, R3 and R4 independently is a hydrogen atom or methyl; and each of X1 and X2 independently is a hydrogen atom or hydroxyl.

Abstract: An object of the present invention is to provide a method of producing liquid koji having enhanced activity of a plant fiber degradation enzyme using liquid medium without using an expensive plant fiber degradation enzyme preparation and a recombinant bacterium and methods of producing liquid koji dry product and industrial alcohol (ethanol) using the liquid koji.