Abstract: Quality stabilization and production efficiency in concentrated juice are provided by continuously concentrating juice simultaneously or parallelly with an enzymatic process. The method includes adding enzyme, concentrating and enzymatically processing, heating, cooling, and packing. The concentrating and enzymatically processing are done simultaneously or parallelly. The enzymatically processing is done during the concentrating. The enzyme is reacted while the vegetable juice or the fruit juice is being concentrated.

Abstract: A method for producing a cruciferous vegetable seasoning, the method including: at least an odor-reducing heat treatment and an odor-imparting heat treatment, wherein: the odor-reducing heat treatment includes heating a cruciferous vegetable so as to reduce an odor thereof; the odor-imparting heat treatment includes subjecting a liquid of the cruciferous vegetable to odor-imparting heating, thereby imparting a heated odor thereto; and the odor-imparting heat treatment is performed after the odor-reducing heat treatment.

Abstract: A powdery food containing at least a micronized first powder having myrosinase activity and a second powder containing a glucosinolate.

Abstract: A powdery food containing at least a micronized first powder having myrosinase activity and a second powder containing a glucosinolate.

Abstract: The present invention provides a method of manufacturing a mixed beverage that offers an excellent flavor and superior preservation stability, and that contains vegetable juice etc. and soybean protein, and a mixed beverage that can be obtained by the manufacturing method. The method of the present invention for manufacturing a mixed beverage includes the following steps. (1) A first step for treating vegetable juice and/or fruit juice with pectin lyase, and then deactivating the pectin lyase. (2) A second step for pH adjusting the pectin lyase treated liquid obtained in the first step so that the final pH of the mixed beverage becomes 3.0 to 4.5. (3) A third step for adding low phytate soybean protein to the pH-adjusted liquid obtained in the second step.

Abstract: Disclosed are: dry tomatoes having excellent texture, flavor, and appearance, as well as being readily producible; and processed tomatoes suitable as a raw material for producing such dry tomatoes.

Abstract: A method is provided which can efficiently remove conidia and microbe or the like of a phytopathogen from air and does not cause generation of ozone originated from discharge or so, thereby preventing occurrence of a plant disease without damaging a plant. There are also provided a flying organism removing apparatus and a plant protecting apparatus which can adequately capture flyable organisms, such as spores of a phytopathogen and/or small vermin, by applying an electrostatic field to the flyable organisms. An electrostatic field generated by dielectric polarization is applied to flyable organisms.

Abstract: The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to Lactobacillus brevis to a medium containing 50% or more by mass of a vegetative raw material, and either 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, the medium having a pH of 5.0 to 7.0, and the content of the vegetative raw material being expressed by a content thereof in its natural state; and performing fermentation at least until the termination of a logarithmic growth phase of the strain of lactic acid bacteria, wherein an acid or a strain of lactic acid-producing bacteria is additionally added to the medium at any point in time from the initiation of the fermentation until the termination of the logarithmic growth phase, so as to perform the fermentation with a rate of pH reduction of the medium being 0.01 to 0.

Abstract: A method is provided which can efficiently remove conidia and microbe or the like of a phytopathogen from air and does not cause generation of ozone originated from discharge or so, thereby preventing occurrence of a plant disease without damaging a plant. There are also provided a flying organism removing apparatus and a plant protecting apparatus which can adequately capture flyable organisms, such as spores of a phytopathogen and/or small vermin, by applying an electrostatic field to the flyable organisms. An electrostatic field generated by dielectric polarization is applied to flyable organisms.

Abstract: A method for producing food and beverage products with a high content of ?-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, and food and beverage products with a high content of ?-aminobutyric acid obtained by such a method.

Abstract: There is provided a greenhouse wherein a light transmissive substrate that maintains or increases light transmittance at visible wavelengths and has an insulation effect is used to reduce the running costs considerably as well as increase the yield of plants. In the greenhouse according to the present invention, a light transmissive substrate that has a visible light transmittance of 86% or more and solar radiation transmittance of 78% or less is used as the material for covering the greenhouse.

Abstract: The present invention provides fermented food or drink obtained by fermenting a medium which includes vegetative raw material, by using Lactobacillus brevis, and the number of living cells of the Lactobacillus brevis in obtained fermented product is 1×108 cfu/ml or greater. The number of living cells does not significantly change after being preserved at 10° C. for three weeks, and excellent taste and flavor of the fermented food or drink do not deteriorate. The method for producing the fermented food or drink product includes the steps of: adding a strain of Lactobacillus brevis to a medium having an adjusted pH of 4.6 to 7.0, which includes: a vegetative raw material in an amount of 50% or more converted to a juice thereof; and 0.2 to 2.0% by mass of malic acid or 2.0 to 20.0% by mass of fructose, to ferment the medium so that the pH thereof becomes 4.3 or greater and less than 7.0; and adjusting a pH of a fermented product to 3.3 to 4.1 by using an acid.

Abstract: A method for producing food and beverage products with a high content of ?-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar content is adjusted to 3% are fermented with lactic acid bacteria, and food and beverage products with a high content of ?-aminobutyric acid obtained by such a method.

Abstract: A hepatic disorder suppressant comprising extracts having hepatic disorder suppressing effect as effective ingredients, wherein the extracts is obtained by extracting an avocado plant and/or a processed product thereof with an organic solvent is disclosed.

Abstract: A hepatic disorder suppressant comprising extracts having hepatic disorder suppressing effect as effective ingredients, wherein the extracts is obtained by extracting an avocado plant and/or a processed product thereof with an organic solvent is disclosed.

Abstract: A hepatic disorder suppressant comprising extracts having hepatic disorder suppressing effect as effective ingredients, wherein the extracts is obtained by extracting an avocado plant and/or a processed product thereof with an organic solvent is disclosed.

Abstract: A hepatic disorder suppressant comprising extracts having hepatic disorder suppressing effect as effective ingredients, wherein the extracts is obtained by extracting an avocado plant and/or a processed product thereof with an organic solvent is disclosed.

Abstract: In the method and apparatus for continuous roasting of food materials according to the present invention, a food material is mixed up by blades (9f) provided on a paddle plate (9d) via an elastic material (9f1) in a tubular cylinder (1) with open ends. Thus the blades (9f1) come in contact, at least once, with all faces of the inner wall of the tubular cylinder (1) while the screw shaft makes one rotation. As a result, roasting can be completed in a favorable manner.

Abstract: In the method and apparatus for continuous roasting of food materials according to the present invention, a food material is mixed up by blades (9f) provided on a paddle plate (9d) via an elastic material (9f1) in a tubular cylinder (1) with open ends. Thus the blades (9f1) come in contact, at least once, with all faces of the inner wall of the tubular cylinder (1) while the screw shaft makes one rotation. As a result, roasting can be completed in a favorable manner.

Abstract: To provide a water-dispersible carotenoid pigment preparation which can be added to various aqueous compositions with retaining dispersion stability excellent in a wide temperature range, particularly even in a low temperature range, a carotenoid-containing aqueous composition comprising a carotenoid pigment with retaining its dispersion stability in a wide temperature range, and a method of stabilizing a dispersion state of a carotenoid pigment in an aqueous composition in a wide temperature range, a dispersion state of the carotenoid pigment in the aqueous composition is stabilized by adding the carotenoid pigment, the dispersion stability containing the soybean extract fiber as an effective ingredient, and optionally tomato juice to the aqueous composition, and the water-dispersible carotenoid pigment preparation is prepared by blending the carotenoid pigment, and the dispersion stability containing the soybean extract fiber as an effective ingredient.