Abstract: The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current passage treatment. Since the invention can prevent quality deterioration of coffee or milk composition over a long period of time without using additives and also improve safety, it is appropriate for producing canned coffee, milk-containing coffee or milk-containing tea drink to be sold in vending machines or can warmers. Further, since the invention can improve the antioxidation ability of foods, the resulting foods can suppress the in-vivo increase of active oxygen and free radicals, it greatly contributes to health.

Abstract: An antioxidant material of the present invention contains flavonoid aglycon and vitamin C. The flavonoid aglycon is eriodictyol and/or diosmetin obtained by treatment of a raw material containing flavonoid glycoside derived from lemons, limes, or sudachis to form the aglycones thereof. It is preferred that this antioxidant material be produced through a step of mixing the flavonoid aglycon and the vitamin C after the treatment to form the aglycones. The treatment to form the aglycones is glycosidase treatment using a ?-glycosidase derived from a microorganism of the genus Aspergillus or Penicillium multicolor, or microbial fermentative treatment using a microorganism of the genus Aspergillus. An anti-deterioration agent and a food or beverage of the present invention contain the antioxidant material.

Abstract: Each of an antioxidant, an antimicrobial agent, an antitumor agent, a food and beverage product, cosmetics, a quasi-drug and a pharmaceutical of the present invention contains a new flavanone compound represented by the following structural formula: Alternatively, each of an antioxidant, an antimicrobial agent, an antitumor agent, a food and beverage product, cosmetics, a quasi-drug and a pharmaceutical of the present invention contains at least one flavanone compound selected from the group consisting of nymphaeol-A, nymphaeol-B, and nymphaeol-C.

Abstract: Each of an antioxidant, an antimicrobial agent, an antitumor agent, a food and beverage product, cosmetics, a quasi-drug and a pharmaceutical of the present invention contains a new flavanone compound represented by the following structural formula: Alternatively, each of an antioxidant, an antimicrobial agent, an antitumor agent, a food and beverage product, cosmetics, a quasi-drug and a pharmaceutical of the present invention contains at least one flavanone compound selected from the group consisting of nymphaeol-A, nymphaeol-B, and nymphaeol-C.

Abstract: The present invention relates to a method for producing fruit vinegar, comprising subjecting a flavorful acid citrus fruit juice with an inherently low citric acid content and/or a flavorful acid citrus fruit juice with a reduced citric acid content by acid reduction treatment as a raw material, after alcohol is added thereto by alcohol fermentation and/or addition of alcohol, to acetic acid fermentation; although acetic acid fermentation using a flavorful acid citrus fruit juice with a high citric acid content has been hitherto unsuccessful, the reduction treatment of citric acid content in the present invention has realized an efficient production of fruit vinegar with good body, savory taste and mild sourness that has not been hitherto produced.

Abstract: The present invention provides a process for producing a powdered drink characterized by subjecting a liquid food to electrolysis treatment and/or current passage treatment, and drying and powdering, further allowed by granulating, if necessary. As the liquid food, coffee extract, coffee essence (concentrated coffee extract), milk, pretreated milk and etc. may be used. The instant coffee obtained in the invention can be preserved for a long period of time without deterioration of flavor or quality, without using a food additive.

Abstract: The invention is to provide a process for producing a liquid food, characterized by subjecting at least one of coffee, a milk composition, a food material (liquid) containing a component(s) having an antioxidation ability (radical-scavenging activity) and mixed liquids containing one(s) of them to an electrolysis treatment and/or a current passage treatment. Since the invention can prevent quality deterioration of coffee or milk composition over a long period of time without using additives and also improve safety, it is appropriate for producing canned coffee, milk-containing coffee or milk-containing tea drink to be sold in vending machines or can warmers. Further, since the invention can improve the antioxidation ability of foods, the resulting foods can suppress the in-vivo increase of active oxygen and free radicals, it greatly contributes to health.

Abstract: A flavor material or flavor derived from a citrus fruit is itself deoxidized, or production thereof is conducted in a deoxidized atmosphere to inhibit oxidation thereof, and the resulting deoxidized flavor material or flavor is added to inhibit oxidation of foods, drinks, aromatic products and medicines, thereby the oxidation of these products is inhibited; namely an oxidation inhibitor and a browning inhibitor comprising the deoxidized flavor material or flavor as an effective ingredient can be provided.

Abstract: A process for producing a food material having a high concentration of eriocitrin, which comprises extracting a juice, a peel and a squeezed juice refuse of a citrus fruit with a polar solvent, applying the extract to a synthetic adsorption resin, and separating and recovering the food material having the high concentration of eriocitrin using an organic solvent such as hydrous alcohol. A food material having a high concentration eriocitrin as an antioxidant ingredient can industrially be produced quite efficiently without entraining an ingredient of a bitter taste, and drink and food having a high antioxidant effect can be produced.

Abstract: The present invention relates to a method for producing high-quality drinks filled in containers, which is characterized in that containers are made to have a nitrogen gas atmosphere to be in a substantially deoxidated condition prior to being filled with drinks. According to the method of the present invention, the inside of empty containers is made in a substantially oxygen-free condition, and drinks as prepared in the presence of an inert gas or in a deoxidated condition are filled into the containers. Therefore, all steps constituting the method, including the step of preparing raw materials through the step of filling and sealing drinks in containers, can be conducted all the way in a deoxidated condition to give high-quality drinks filled in containers.

Abstract: The present invention relates to a method for producing a flavor having fresh taste and freshness, comprising adding some part of fruit juice to a certain flavor and treating at a pressure of 100 MPa to 400 MPa for 10 seconds and more, and relates to a method for producing an excellent fruit drink having fresh taste and freshness industrially in a simple manner, i.e., by simply adding an extremely small amount of the high-quality flavor of the present invention to fruit juice.

Abstract: A powdered drink brewing bag comprising a filter paper bag body having gusset walls and containing a powdered material, such as coffee powder therein. A frame type support member formed of thick paper is bonded to opposing walls of the bag body in the vicinity of the upper edge thereof in such a manner that the bag body is held at both surfaces thereof between the opposite surfaces of the support member. Arm portions project outwardly from the portions of the support member which correspond to both sides of the filter paper bag body, and are provided with folds and handles so that the arm portions are bent in the shape of the letter "Y" in plan to enable the gusset walls to be expanded. Accordingly, the upper edge portion of the bag body can be maintained in a largely opened state, so that the hot water can be poured thereinto easily. This enables the brewing bag to be used easily, and a drink, such as coffee to be obtained conveniently.

Abstract: Citrus fruit juice beverages with minimized bitterness can be obtained by treating citrus fruit juice under a pressure of at least 2000 Kg/cm.sup.2.

Abstract: A coffee bean roasting device includes a heating oven and a roasting drum in the heating drum, infrared heaters attached to inner walls of the heating oven, and a cooling drum provided under the roasting drum. The device further includes agitating blades spirally provided on inner walls of the roasting drum and the cooling drum and having smooth inner circumferential edges, a suction blower for sucking air in either of the drums, an exhaust passage for exhausting burnt gases produced in the roasting drum out of the device, a pressure sensor provided in a passage from an opening of the roasting drum to the exhaust passage, a pressure regulating device for regulating pressures in the roasting drum with the aid of differences between pressures detected by the pressure sensor and atmospheric pressure, a temperature sensor provided on an inner wall of the heating oven in opposition to the roasting drum, and a water spray nozzle for spraying water into the roasting drum through its opening.

Abstract: The roasting body is composed of a roasting body, a rotary drum supported on the inside of the roasting body to rotate in a horizontal attitude to accommodate and stir the coffee beans, infrared heaters disposed on the inner wall surface of the roasting body to surround the rotary drum in order to heat the coffee beans accommodated in the rotary drum by radiant heat, and a circulating path to circulate the hot air in the rotary drum into the roasting body in order to utilize the thermal energy effectively.