Abstract: Provided is a method for producing a wooden board in which a functional component such as a green tea polyphenol can be efficiently and stably incorporated into a wooden board, and a wooden board produced using the method. The method is a method for producing a wooden board, including a moisture conditioning step after drying a wood mat obtained by forming a wood raw material, wherein the moisture conditioning is carried out by adding an aqueous solution containing the functional component to the wood mat after drying.

Abstract: A beverage is prepared, which is a beverage containing catechins in ester form (A, mg/L), catechins in free form (B, mg/L), and caffeine (C, mg/L), the contents thereof being (A+B)=500 to 6000 mg/L??(1) (A)/(A+B)=0.7 to 1.0??(2) (A)/(C)=6 to 27,??(3) such that a high concentration of catechins with high biological functionality, improved flavor and improved product quality with low occurrence of sediment is maintained.

Abstract: The present invention provides a coffee drink packed in container with improved taste and flavor, a coffee drink packed in container in which deterioration of taste and flavor has been suppressed and which is appropriate for long term conservation, and producing methods thereof. In addition the present invention can provide a coffee drink packed in container containing 2-methylfuran, 2-methylbutanal and 3-methylbutanal, which are aroma components, and having improved taste and flavor, a coffee drink packed in container in which diminution of 2-methylfuran, 2-methylbutanal and 3-methylbutanal is prevented, and thus deterioration taste and flavor is suppressed, and producing methods thereof.

Abstract: Disclosed is a method of removing nitric acid from an aqueous liquid containing various components such as vegetable extract, and nitrate ion is removed selectively without spoiling the taste or other components, by subjecting the aqueous liquid to chromatographic treatment with an amphoteric ion exchanger to separate nitrate ion from other components contained in the aqueous liquid. A nitric acid-reduced drink is produced by preparing a raw drink material comprising an extract or juice of plant tissue; removing nitric acid from the raw drink material with use of the method of removing nitric acid from an aqueous liquid as described above; and preparing a drink using the raw drink material after the removing of nitric acid.

Abstract: Disclosed are silver skin-containing paper and the production method thereof. Aqueous pulp slurry containing paper pulp fibers and ground silver skin is prepared, wherein the ground silver skin is provided by wet grinding of silver skin in the presence of water. The aqueous pulp slurry is then formed into a sheet. The silver skin-containing paper contains the ground silver skin at a ratio of 5 to 60% by mass of the paper.

Abstract: A carrot is sliced in the longitudinal direction in such a way that the slice surface passes through the core portion, the sliced carrot fragment is blanched and the blanched carrot fragment is extracted to obtain a vegetable extract, so as to manufacture a vegetable extract. By slicing the carrot in the longitudinal direction so as to pass through the core portion, a larger area of the core portion towards which the presence of nitrate ions is biased can be exposed, the contact area between the core portion and the blanching water can be increased and more nitrate ions can be eluted and removed at blanching time.

Abstract: With the object of providing a bottleable green tea beverage for selling hot, a bottleable green tea beverage was prepared, which is a bottleable green tea beverage containing a green tea extract obtained by extracting green tea leaves, wherein the content in epigallocatechin gallate and gallocatechin gallate is 380 mg/l to 1500 mg/l as a total value, the content of glutamic acid is 20 mg/l to 120 mg/l, the diff-use transmittance is 1.0% or less, and the pH is 5 to 7.

Abstract: The oolong tea beverage is produced by a cold water treatment step of bringing raw material oolong tea leaves into contact with water adjusted at pH about 4 to 6 and 25° C. or lower, eluting and removing about 11 to 26% caffeine from the raw material oolong tea leaves by carrying out solid-liquid separation, and recovering the treated tea leaves; and a hot water extraction step of recovering hot water extract to be a beverage raw material containing nerolidol by extracting the treated tea leaves with hot water at about 90 to 95° C. containing vitamin C and adjusted at pH about 4 to 6 and then carrying out solid-liquid separation. The cold water treatment step enables eluting and removing caffeine and the hot water extraction step enables extracting more nerolidol, which is a flow scent component particular in high quality oolong teas.

Abstract: Disclosed is a method of removing nitric acid from an aqueous liquid containing various components such as vegetable extract, and nitrate ion is removed selectively without spoiling the taste or other components, by subjecting the aqueous liquid to chromatographic treatment with an amphoteric ion exchanger to separate nitrate ion from other components contained in the aqueous liquid. A nitric acid-reduced drink is produced by preparing a raw drink material comprising an extract or juice of plant tissue; removing nitric acid from the raw drink material with use of the method of removing nitric acid from an aqueous liquid as described above; and preparing a drink using the raw drink material after the removing of nitric acid.

Abstract: Disclosed is a neutralizing agent for a clostridium bacterial neurotoxin and a preparation method thereof. The neutralizing agent contains a flavonol glycoside (A) or a flavonol glycoside (B). The flavonol glycoside (A) has a flavone skelton which has two hydroxyl groups at the 5 and 7 positions, at least one hydroxyl group bonding at either one of the 3?, 4? and 5? positions, and an ether linkage forming glycoside at the 3 position with a carbohydrate chain containing a rutinose skelton. The flavonol glycoside (B) has also another ether linkage at the 4? position with a carbohydrate chain containing rhamnose. The neutralizing agent is prepared by separating the thearubigin fraction of black tea extract by elution with methanol/water solvent using a reverse phase liquid chromatography. A fraction eluted with methanol/water solvent containing 40% methanol and a fraction eluted with methanol/water solvent containing 60% methanol have high neutralizing activity, and at least one of them is collected.

Abstract: Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage. In the manufacturing process, determining the strictinin content in a tea extract or formulation of before-heat-sterilization, to manage to manufacture the strictinin content to be at or below the predetermined level. Since the strictinin in the tea extract or formulation decomposed to ellagic acid which is a cause substance of the secondary sediment after heat-sterilization, the occurrence of secondary sediment can be prevented previously by managing the manufacturing process to control the strictinin content in the tea extract or formulation of before-heat-sterilization.

Abstract: Disclosed is a neutralizing agent for a clostridium bacterial neurotoxin and a preparation method thereof. The neutralizing agent contains a flavonol glycoside (A) or a flavonol glycoside (B). The flavonol glycoside (A) has a flavone skelton which has two hydroxyl groups at the 5 and 7 positions, at least one hydroxyl group bonding at either one of the 3′, 4′ and 5′ positions, and an ether linkage forming glycoside at the 3 position with a carbohydrate chain containing a rutinose skelton. The flavonol glycoside (B) has also another ether linkage at the 4′ position with a carbohydrate chain containing rhamnose. The neutralizing agent is prepared by separating the thearubigin fraction of black tea extract by elution with methanol/water solvent using a reverse phase liquid chromatography.

Abstract: A sugar decomposition inhibitor, a maltase activity inhibitor, a glucoamylase activity inhibitor, a sucrase activity inhibitor and an isomaltase activity inhibitor comprising as an effective component a hot-water extract of banaba, a synthetic resin adsorption fraction of said hot-water extract, or a mixture thereof are provided. Further, an insulin secretion controller comprising as an effective component a hot-water extract of banaba is also provided. In addition, a healthy food and beverage comprising a hot-water extract of banaba, a synthetic resin adsorption fraction of said hot-water extract or a mixture thereof and sugar except for monosaccharides are provided.

Abstract: Providing a manufacturing process of tea beverages that the secondary sediment does not occur even during the long-term storage.

Abstract: In order to provide a xanthine oxidase inhibitor having as an effective component an extract from highly safe plants, ten kinds of plant materials were compared for the xanthine oxidase inhibition activity, and in consequence Lagerstroemia speciosa (banaba) was found to have the strongest activity. In addition, it was found that the xanthine oxidase inhibition activity was present in an “crude extract” obtained by extracting banaba with hot water or the like, “resin adsorbed components” obtained by adsorbing the crude extract on a styrene-divinyl benzene synthetic resin or the like, and “organic solvent soluble components” obtained by the partition of the resin adsorbed component between water and an organic solvent.

Abstract: The present invention has an object which is not to allow a characteristic discomfort smell to generate in processing brassicaceous vegetables typical of cabbages. According to the present invention are provided processes in which after pretreatment of loosening whole vegetables, heat treatment is carried out by directly applying steam to them in such a manner that the temperature of the vegetables is allowed to maintain in the range of about 80 to 95° C., followed by subsequent chopping and squeezing steps. The heat treatment can result in deactivating enzymes causing a discomfort smell, and the activation of enzymes can be suppressed also during the chopping and squeezing steps, and consequently no formation of a nasty smell characteristic of brassicaceous vegetables can be achieved.

Abstract: The present invention is intended to provide compositions which exert excellent effects allowing improvement in the mental function of humans and animals other than humans, such as reduction of mental fatigue, maintenance and enhancement of concentration maintenance and enhancement of mental vigor, and the like. These compositions are provided as mentally functional compositions containing, as the active component, a mixture component comprising caffeine, theanine, and arginine which are contained in tea. It is preferable that caffeine, theanine, and arginine are mixed such that the mixing ratio approaches a ratio of 1:2:2. Further, by combining the above-described mixture component with sugar and citric acid, mentally functional foods and beverages can be also provided which are taken with ease and effective.

Abstract: In order to produce green tea beverages which have a good flavor and a good balance of the fragrant components and do not form unpleasant precipitates, such green tea beverage are produced by a method including an extracting step consisting of two extraction steps, a first step in which green tea leaves are extracted at an applied pressure to obtain a pressure extract (step 1) and a second step in which green tea leaves are extracted under atmospheric pressure, followed by microfiltration to obtain an atmospheric extract (step 2), and a mixing step in which the pressure extract and the atmospheric extract obtained in the respective step are mixed at a mixing ratio determined on the basis of the weight of the raw tea leaves (step 3).

Abstract: In order to provide a xanthine oxidase inhibitor having as an effective component an extract from highly safe plants, ten kinds of plant materials were compared for the xanthine oxidase inhibition activity, and in consequence Lagerstroemia speciosa (banaba) was found to have the strongest activity. In addition, it was found that the xanthine oxidase inhibition activity was present in an “crude extract” obtained by extracting banaba with hot water or the like, “resin adsorbed components” obtained by adsorbing the crude extract on a styrene-divinyl benzene synthetic resin or the like, and “organic solvent soluble components” obtained by the partition of the resin adsorbed component between water and an organic solvent.

Abstract: Tea polyphenol obtained by the extraction from tea has an antibacterial effect. In methods for producing an antibacterial fiber by fixing the tea polyphenol to fiber, the object of the present invention is to provide a process for manufacturing an antibacterial fiber capable of exerting an excellent antibacterial performance without the use of metal chelates potentially causing metal allergy and environmental problems. In order to achieve the above object, the present invention manufactures an antibacterial fiber by a process comprising the steps of contacting fiber with or immersing fiber in an aqueous solution in which a cationic surfactant with a quaternary ammonium salt group, a water-soluble protein, and an alkaline compound are dissolved; and separating said fiber from the aqueous solution, to immerse the fiber in another aqueous solution containing tea polyphenol.