Abstract: Provided are a sparkling beverage having excellent foam properties and a method for the same. A sparkling beverage according to one embodiment of the present invention has a ratio of a nitrogen content (ppm) to an extract (w/v %) of less than 28.0. A method of improving foam properties of a sparkling beverage according to one embodiment of the present invention includes adjusting a ratio of a nitrogen content (ppm) to an extract (w/v %) of a sparkling beverage to less than 28.0, to thereby improve foam properties of the sparkling beverage.

Abstract: A foreign object removal apparatus removes a foreign object attached on a can body by rinsing the can body. The foreign object removal apparatus includes a conveyance line configured to convey the can body, a destaticizing air blower configured to blow a destaticizing air to the conveyed can body, and a rinser configured to rinse the can body after blowing the destaticizing air using the destaticizing air blower.

Abstract: Objects of the present invention are to provide a beer-taste beverage excellent in “umami (taste)”, refreshing feeling and “kire (sharpness)”, a method for producing the same, and a method for improving taste of the same. In the beer-taste beverage according to the present invention, use ratio of malt is at least 50%, alcohol content is at least 4%, bitterness value is at least 10, and total polyphenol is 140 ppm or less. The method for producing the beer-taste beverage includes a fermentation step of obtaining fermentation liquid by alcohol fermentation, and a post-fermentation step after alcohol fermentation, wherein in the post-fermentation step, fermentation liquid obtained in the fermentation step is treated with polyvinylpolypyrrolidone, to reduce the total polyphenol to 140 ppm or less.

Abstract: A tap to pour beer foam onto a liquid has a flow path through which the beer foam flows. A folded section and a second extension section of the flow path are curved along a liquid surface of the liquid.

Abstract: The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.

Abstract: The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to Lactobacillus brevis to obtain a fermentation product.

Abstract: The invention provides an agent for improving circadian rhythm comprising cells of lactic acid bacterium or treated product thereof as an active ingredient.