Abstract: A method for producing a fermented beverage, characterized in that the method includes adding a hop processed product to a raw material liquid from the tightly closed vessel, the hop processed product being prepared by treating a hop-containing water under conditions of a temperature of 100° C. or higher and 130° C. or lower, and preferably 105° C. or higher and 125° C. or lower, and a pressure of 0.01 MPa or more and 0.36 MPa or less in a tightly closed vessel; and adding an yeast to allow fermentation. According to the present invention, the bitterness ingredients and the aroma ingredients can be more conveniently extracted from the hops, so that a new taste can be provided as a luxury product.

Abstract: The present invention provides a composition, such as a food and pharmaceutical agent, which comprises dihomo-?-linolenic acid, and which has the effect of preventing or treating skin diseases; a composition such as a food and pharmaceutical agent which comprises dihomo-?-linolenic acid and which has the effect of preventing or treating skin diseases; and a composition which comprises dihomo-?-linolenic acid and which has the effect of preventing or treating diseases related to increased mast cell count.

Abstract: There has been a demand for a new method for producing a steviol glycoside and steviol. The present invention provides a method for producing a steviol glycoside and/or steviol, the method comprising a step of breaking bonds of steviol glycoside: a glucosidic bond at position 13; a glucosyl ester bond at position 19; and/or a glycosidic bond in a side chain (excluding a rhamnoside bond).

Abstract: Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM) and methods of production thereof. A content (A) of catechin compound(s) in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Abstract: The present invention aims to provide a promoter showing high expression activity in microorganisms belonging to the genus Mortierella. The present invention provides a polynucleotide which contains any one nucleotide sequence selected from the group consisting of SEQ ID NO: 1 to 28, or a variant thereof.

Abstract: A method for producing a beer-taste beverage, characterized in that the method includes adding a hop processed product to a raw material liquid from a tightly closed vessel, wherein the hop process product is prepared by heating a hop-containing water under conditions of a temperature of 100° C. or higher and 130° C. or lower, and preferably 105° C. or higher and 125° C. or lower, and a pressure of 0.01 MPa or more and 0.36 MPa or less in the tightly closed vessel, followed by allowing a temperature of a heated hop-containing water to be 10° C. or higher and 90° C. or lower. According to the present invention, the bitterness ingredients and the aroma ingredients can be more conveniently extracted from the hops, so that a new taste can be provided as a luxury product.

Abstract: Provided is a method for producing a bio-PET resin derived from substantially 100% a biomass resource, using a raw material derived from a carbon-neutral biomass resource as much as possible in place of a raw material derived from a petroleum resource. Ethylene glycol derived from a biomass resource is polymerized with terephthalic acid derived from a biomass resource in the presence of a catalyst containing an aluminum compound or a germanium compound.

Abstract: A preform manufacturing device for manufacturing a preform from thermoplastic resin flakes, comprises a decontamination apparatus removing contaminants in the thermoplastic resin flakes, and an injection molding apparatus injecting and molding the thermoplastic resin supplied from the decontamination apparatus.

Abstract: The present invention has as its objects to provide beverages that contain hydroxytyrosol but are comfortable to drink, and to provide a method for reducing the hydroxytyrosol-derived harshness and off-flavor of a hydroxytyrosol-containing beverage. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising ethanol and/or propylene glycol. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising caffeine. A beverage comprising 0.5 to 50 mg/100 mL of hydroxytyrosol, and further comprising glucose and maltose at a (weight) ratio of [glucose]/[maltose] of 0.001 to 1.

Abstract: Beverages having an improvement in continuity of aftertaste caused by Rebaudioside D (RebD) and Rebaudioside M (RebM). A content (A) of a tea polymerized polyphenol in beverages is adjusted to within a certain range, a total content (B) of RebM and/or RebD in beverages is adjusted to within a certain range, and B/A is adjusted to within a certain range.

Abstract: A natural and low-calorie-oriented carbonated beverage has improved bubble dissipation behavior and suppressed foaming. The carbonated beverage satisfies the following conditions: (A) a content of a caramel is 100 to 5000 ppm; (B) a total content of RebD and/or RebM is 200 to 500 ppm; and (C) (total content of RebD and/or RebM)?(?1/49)×(content of caramel)+502.

Abstract: A hop processed product for use in foodstuff for anti-adipocyte differentiation or for antioxidation, containing 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, of hop flowers (E·M) showing hues satisfying that a value of a* is less than ?0.5 in accordance with a CIE Lab color space, and preferably that a value of h is 90° or more in accordance with a CIE Lch color space. The hop processed product of the present invention has excellent action of anti-adipocyte differentiation or antioxidant action, so that the hop processed product can be expected to have effects in, for example, “anti-metabolic syndrome,” “anti-aging,” “anti-obesity,” and the like.

Abstract: The present invention aims to provide a promoter showing high expression activity in microorganisms belonging to the genus Mortierella. The present invention provides a polynucleotide which contains any one nucleotide sequence selected from the group consisting of SEQ ID NOs: 1 to 28, or a variant thereof.

Abstract: Provided is a composition having a good flavor in which unpleasant bitterness caused by caffeine is suppressed without reducing or removing caffeine in the composition. The caffeine content and the cycloalanylalanine content of the composition are adjusted to specific ranges.

Abstract: A beverage is provided that is given a colorless and transparent fruit savor that can be felt as the return aroma of fruit or a natural fruity taste, even when the beverage drunk directly from a container having a small opening like a PET bottle. The beverage satisfies “X?0.01” and “Y?3.1X+0.85” when the valencene concentration is set to X (mg/L), and the linalool concentration is set to Y (mg/L) in a colorless and transparent beverage.

Abstract: Provided is a purifying method capable of deodorizing a filling device in a shorter period than the conventional purifying method. The purifying method has a sterilizing step for sterilizing at least a filling device either periodically or each time when a kind of a liquid product to be filled thereby is to be changed in an aseptic filling system having the filling device configured to fill a predetermined unit filling amount of such liquid product in an individual container. The method includes an air supplying step #3 for supplying steam to the filling device which has been emptied of the liquid product, prior to or simultaneously with the sterilizing step #5 and a liquid supplying step #4 for supplying, after the air supplying step #3, a rinsing solution or a new liquid product after product change to the filling device.

Abstract: There are provided microorganisms having a property of producing a lipid containing unsaturated fatty acids as constituent fatty acids and extracellularly secreting the produced lipid encapsulated in lipid particles, methods of screening said microorganisms, as well as methods of efficiently producing a fatty acid-containing lipid using said microorganisms. Furthermore, there are provided lipid particles encapsulating a lipid containing unsaturated fatty acids, and foods, cosmetics, and animal feeds comprising said lipid particles added thereto. Artificially treated microorganisms or microorganisms collected from nature are grown on a solid medium, and microbial strains that form lipid particles at the periphery of the colonies and/or microbial strains that, when cultured in a transparent liquid medium, make the culture liquid cloudy are selected.

Abstract: It is an object of the present invention to provide a capsule comprising a functional substance and having good shape stability and a good feeling of use. A method for producing a capsule, comprising steps of mixing gelatin and a functional substance; adding a carbodiimide crosslinking agent to crosslink the gelatin with the carbodiimide crosslinking agent; solidifying the crosslinked gelatin; and grinding the solidified gelatin.

Abstract: A method for producing malts, including steeping barley in steeping water containing phosphoric acid, and a method for producing foodstuff (for example, a fermented beverage, a malts-applicable beverage, a beer-taste beverage, and whisky), including using malts prepared by the method as a raw material According to the method of the present invention, rooting-suppressed malts can be efficiently produced, so that the productivity of malting (an yield of malting) can be improved. In addition, foodstuff using the malts obtained has an enhanced rich taste while suppressing acridity, so that the foodstuff can provide a new taste as luxury products.