Abstract: The invention provides a chocolate having strong aroma characteristics. The aroma characteristics may include at least one of a fruity aroma and a floral aroma, and isoamyl acetate may be contained as an aroma component. The invention also provides a novel method for producing a chocolate having strong aroma characteristics. The method includes a step of crushing at least a cacao raw material and a sugar raw material in a sealed crusher.

Abstract: A subject is allowed to ingest a composition containing a lactic acid bacterium belonging to the genus Lactobacillus to improve inflammation in the brain tissue of the subject.

Abstract: Provided is a novel means for promoting proliferation of a bacterium of the genus Faecalibacterium, that is, a composition containing a bacterium of the genus Acidipropionibacterium or a processed product thereof and satisfying at least one requirement selected from the following (A) to (D): (A) the composition is a composition for promoting proliferation of a bacterium of the genus Faecalibacterium; (B) the composition is a composition for improving symptoms or conditions involving a bacterium of the genus Faecalibacterium; (C) the composition is an alternative to a saccharide that promotes proliferation of a bacterium of the genus Faecalibacterium; (D) a total content of a saccharide that promotes proliferation of a bacterium of the genus Faecalibacterium in the composition is 15 mass % or less.

Abstract: The present invention provides a lactic acid bacteria-containing composition comprising a Lactobacillus delbrueckii and a Streptococcus thermophilus.

Abstract: The present invention provides at least one protein selected from the group consisting of the following proteins (a) to (d): (a) a protein which is composed of an amino acid sequence set forth in SEQ ID NO: 1; (b) a protein which is, in the amino acid sequence set forth in SEQ ID NO: 1, composed of an amino acid sequence in which one or more amino acids other than tyrosine at position 40 are substituted, deleted, inserted, and/or added and has a fermented milk viscosity improving effect; (c) a protein which is composed of an amino acid sequence having 80% or more identity with the amino acid sequence set forth in SEQ ID NO: 1, has tyrosine as an amino acid corresponding to position 40 of the amino acid sequence set forth in SEQ ID NO: 1, and has a fermented milk viscosity improving effect; and (d) a protein which is composed of an amino acid sequence encoded by a DNA that hybridizes under stringent conditions with a complementary strand of a DNA composed of the nucleotide sequence set forth in SEQ ID NO: 2

Abstract: The object of the invention is to provide a composition for enhancing an immune checkpoint blockade therapy. A composition forenhancing an immune checkpoint blockade therapy, which contains an exopolysaccharide of a lactic acid bacterium is provided. Preferred examples of the lactic acid bacterium include Lactobacillus bacteria (especially Lactobacillus delbrueckii subsp. bulgaricus OLL1073 R-1).

Abstract: Provided is a liquid fermented milk that, while keeping a sourness that is favorable for yogurt, particularly a sourness in a latter stage, has a satisfactory drink feeling and a rich taste, and has a strong feeling of remaining in the mouth, and a long-lasting afterglow of a yogurt flavor.

Abstract: The present invention provides at least one protein selected from the group consisting of the following proteins (a) to (d): (a) a protein which is composed of an amino acid sequence set forth in SEQ ID NO: 1; (b) a protein which is, in the amino acid sequence set for the in SEQ ID NO: 1, composed of an amino acid sequence in which one or more amino acids other than serine, leucine, phenylalanine, serine, and aspartic acid at positions 334 to 338 are substituted, deleted, inserted, and/or added and has an effect of improving the immunostimulatory activity of exopolysaccharides of lactic acid bacteria; (c) a protein which is composed of an amino acid sequence having 80% or more identity with the amino acid sequence set forth in SEQ ID NO: 1, has serine, leucine, phenylalanine, serine, and aspartic acid from the N-terminal side as amino acids corresponding to positions 334 to 338 of the amino acid sequence set forth in SEQ ID NO: 1, and has an effect of improving the immunostimulatory activity of exopolysacc

Abstract: The present invention provides a lactic acid bacteria starter comprising: Streptococcus thermophilus; and a lactic acid bacterium of the Lactobacillaceae other than Lactobacillus delbrueckii.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase Ya (% by weight) in total crystallization rate that is a difference of a crystal ratio with respect to a total weight at a depth Xa (mm) from a surface of the solid food relative to a crystal ratio in an inner part of the solid food satisfies the following Formula (1A), Ya<?5.24Xa+6.

Abstract: Provided are a solid food and a solid milk which have a suitable adhesive force and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, the solid food containing monohydrate crystals and anhydride crystals, in which an increase ratio ?/(?+?) of a crystallization rate of an increase ? (% by weight) in crystallization rate that is a difference of a ratio of the anhydride crystals with respect to a total weight on a surface of the solid food relative to a ratio of the anhydride crystals in an inner part of the solid food to the sum (?+?) of an increase ? (% by weight) in crystallization rate that is a difference of a ratio of the monohydrate crystals with respect to the total weight on the surface of the solid food relative to a ratio of the monohydrate crystals in the inner part of the solid food and the increase ? (% by weight) in crystallization rate is 0.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which a depth from a surface of the solid food at which an increase in total crystallization rate is zero or minimal is 1.1 mm or less, the increase in total crystallization rate being a difference of a crystal ratio with respect to a total weight at each depth from the surface of the solid food relative to a crystal ratio in an inner part of the solid food.

Abstract: An object of the present invention is to provide a simple method of detecting a protein in a liquid, which requires less labor or cost as compared with a conventional method. In the present invention, it has been found that coloring a protein by a color reaction specific to the protein, performing filtration using a filter which easily adsorbs a protein to concentrate the protein on the filter, and checking coloration allows for simply and easily detecting and measuring a protein. In addition, it has been found that filtering a protein using a filter, concentrating the protein on the filter, then coloring the protein by a color reaction specific to the protein, and checking the protein allows simply and easily detecting and measuring a protein.

Abstract: A hydrous oily food having a moisture content of 3% by mass or more and 20% by mass or less, and containing a water-based continuous phase and an oil-based continuous phase.

Abstract: Provided are a solid food and a solid milk which have suitable solubility and strength adequate to resist breakage during handling. The solid food is a solid food having a solid form obtained by compression molding a food powder, in which an increase in total crystallization rate that is a difference of a crystal ratio with respect to a total weight on a surface of the solid food relative to a crystal ratio in an inner part of the solid food is 0.1% by weight or less. Further, a depth from the surface of the solid food at which the increase in total crystallization rate is zero or minimal is 0.2 mm or less.

Abstract: The present invention relates to a composition for promoting the production of interleukin-10, the composition including: a lactic acid bacterium belonging to the genus Lactobacillus; and a fermented milk.

Abstract: Provided is a solid milk containing suitable free fat and having strength adequate to resist breakage during handling. The solid milk is a solid milk having a solid form obtained by compression molding a powdered milk, in which a hardening index IF represented by the following Formula (1) when the solid milk is divided into a plurality of pieces (N pieces) in a height direction is 0.477 mm2 or more, Formula (1) being represented by a width w in a target region n, a thickness ? in the target region n, a specific surface area voxel ratio Svvoxel_n in the target region n, a content R0 of a total milk sugar, and a total crystal amount Rn of a milk sugar in the target region n, and a content ratio FF of free fat in the solid milk is 1.23% by weight or less. [ Math .

Abstract: The object of the invention is to provide a composition for enhancing an immune checkpoint blockade therapy. A composition for enhancing an immune checkpoint blockade therapy, which contains an exopolysaccharide of a lactic acid bacterium is provided. Preferred examples of the lactic acid bacterium include Lactobacillus bacteria (especially Lactobacillus delbrueckii subsp. bulgaricus OLL1073 R-1).

Abstract: A fatty solid food, wherein protein particles with an average particle area of 250 µm2 or smaller are dispersed in a fat continuous phase.

Abstract: Disclosed is a composition for promoting absorption of a poorly water-soluble phytochemical which can significantly improve the intake of a phytochemical into a body, especially a migration speed and/or a migration amount of the phytochemical into a blood. A polysaccharide-containing lactic acid bacterial product, which is produced by Lactobacillus delbrueckii ssp. bulgaricus OLL1251, can significantly enhance the intake of a phytochemical into a body, especially a migration speed and/or a migration amount of the phytochemical into a blood. Thus, the composition for promoting absorption of a phytochemical according to the present invention includes, as an active ingredient, the polysaccharide-containing lactic acid bacterial product. Furthermore, the composition for promoting absorption of a phytochemical is useful as a food additive composition.