Abstract: The present invention addresses the problem of reducing the alcohol sensation in alcoholic beverages. The present invention uses ethyl palmitate and limonene and/or capsaicin.

Abstract: This beer-flavored beverage has a genuine extract value of at most 2.30 mass %, a pyroglutamic acid content of at least 15 mg/L, and a linalool content of 5-100 mass ppb.

Abstract: The present invention aims to provide a composition capable of effectively suppressing cellular senescence. The present invention relates to a composition containing at least one sesamin-class compound and ergothioneine or a salt thereof, wherein a ratio of a weight of the sesamin-class compound to a weight of ergothioneine or a salt thereof in terms of ergothioneine, i.e., sesamin-class compound/ergothioneine, is 0.05 to 50.

Abstract: The present invention provides a composition for food or beverage derived from a citrus fruit, wherein an amount of pectin in the composition is less than 1 g/100 g and an amount of limonene in the composition is less than 4 mg/100 g.

Abstract: Coffee beans richer in 2-phenylethanol, which has an influence on coffee flavor, than conventional ones; and a method for producing such coffee beans. Coffee beans containing at least 9 ppm of 2-phenylethanol. A method for producing coffee beans containing at least 9 ppm of 2-phenylethanol, that includes adding to raw material beans a yeast, and at least 0.01 g of phenylalanine per 1 kg of the raw material beans, in which the raw material beans are coffee cherries, wet parchment obtained by removing outer skin and pulp of coffee cherries, unroasted coffee beans, or a combination of at least two thereof; and fermenting the raw material beans with the yeast and phenylalanine added.

Abstract: Given the demand for a non-alcoholic beer-like beverage that goes down more smoothly in the throat, the present invention provides a non-alcoholic beer-like beverage containing isoamyl propionate.

Abstract: Provided is a method of producing a processed food, the method including (a) adding a food composition having xanthine oxidase activity to a raw material containing purines.

Abstract: The present invention aims to provide a method for producing a pattern-containing liquid and a system for producing a pattern-containing liquid each having a high flexibility in designing, in liquid, a pattern that can generate any sense such as color vision, taste, flavor, mouthfeel, or texture. The present invention relates to a method for producing a pattern-containing liquid, including discharging, using a position-controllable nozzle, a pattern-forming material in which first micro-sized particles containing a first edible organic substance are dispersed in a first liquid into a second liquid, thereby forming a pattern from the first micro-sized particles.

Abstract: An object of the present invention is to provide a carbonated alcoholic beverage in which a mature taste and fullness in taste are enhanced and to which a refreshing taste is also imparted. (A) The content of syringaldehyde is adjusted to 0.7 to 2,400 ppb and (B) the content of cis-3-hexen-1-ol is adjusted to 0.7 to 340 ppb in the alcoholic beverage.

Abstract: An object of the present invention is to provide a beverage with alleviated unpleasant taste derived from a functional component when drunk and with excellent quality stability and microorganism control. In the beverage, adjustment is made to satisfy conditions (a) to (c): (a) having a water activity of 0.94 or more; (b) containing a functional component; and (c) being filled in an aerosol type spraying container.

Abstract: Provided is a mineral-containing composition for a food additive that enhances flavor (increases umami and/or umami richness) and improves noodle firmness and/or glossiness when added to a food, wherein potassium ion has the highest content among the metal ions present in the mineral-containing composition, and the chloride ion content of the mineral-containing composition is not more than 50% of the potassium ion content.

Abstract: With an information processing apparatus 1 that includes: a calculation unit that acquires, based on values respectively applied to two or more parameters related to a state of circulation of water resources in a predetermined area, water balance calculation values regarding a balance of the water resources in the predetermined area; and an output unit that outputs information regarding the state of circulation of the water resources in the predetermined area, which is based on results of the acquisition of the water balance calculation values respectively corresponding to two or more parameter value groups in which values of at least one of the parameters are different from each other, it is possible to output information regarding the circulation of the water resources in the predetermined area.

Abstract: Methods for producing fruit juice compositions and/or beverage products the content of an aroma component is reduced but the content of a nutritional functional component and the content of a saccharide are not substantially reduced.

Abstract: An object is to provide a beverage with satisfactory palatability. A packaged beverage has a quassin content of 0.08 ppm or more and 25 ppm or less, a total phenol content of 4.5 ppm or more, an alcohol content of 9.5% (v/v) or less, a degree of sweetness of 3.5 or less, and a degree of sourness of 0.08 or more.

Abstract: An object of the present invention is to provide a solid composition that provides excellent floral aroma when added to a medium such as water. In the solid composition, linalool and 1-penten-3-one are incorporated, and a weight ratio of linalool content to 1-penten-3-one content is adjusted to not less than 30.

Abstract: The present invention aims to provide a beverage with an enhanced alcoholic sensation and a method of enhancing an alcoholic sensation of a beverage. The present invention relates to, for example, a beverage containing one or more C8-C18 fatty acids at a total concentration of 100 ppb or more and one or more C12-C18 fatty acid ethyl esters at a total concentration of 100 ppb or more, wherein a concentration of a fatty acid with a highest content among the fatty acids is less than 500 ppb.

Abstract: In a production system 100, containers have hollow main bodies 1a having openings at their top parts and caps 1b for closing the openings. The production system 100 includes a conveyor line L for conveying the containers 1, a capper 5 for attaching the caps 1b to the main bodies 1a of the containers 1 on the conveyor line L, a reading apparatus 18 configured to read first information attached to top surfaces of the caps 1b of the containers 1 for identifying the containers 1 on the conveyor line L at one or more predetermined points after the capper 5, and a memory apparatus 52 configured to store linked together the first information of the containers 1, second information attached to the main bodies 1a of the containers 1 for identifying the main bodies 1a, and times at which the containers 1 passed the one or more predetermined points.

Abstract: An information processing apparatus 100 includes: a learning information acquiring unit 148 that acquires learning information configured using training data having activity information regarding an activity state of a user and a score regarding a health state of the user; a first activity information acquiring unit 144 that acquires first activity information; a score acquiring unit 149 that acquires a score; a second activity information acquiring unit 153 that acquires second activity information in which a score acquired by applying the learning information thereto is different from the score acquired by the score acquiring unit 149; and a recommendation information acquiring unit 157 that acquires recommendation information according to a result of a comparison between the first activity information and the second activity information. Accordingly, it is possible to output information regarding user's health.

Abstract: A food or beverage having (a) a natural sugar in an amount corresponding to a sweetness intensity X1, (b) a high-intensity sweetener in an amount corresponding to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium, wherein (1) ingredients (a) to (c) exhibit a sweetness intensity X3 is exhibited by the, and (2) energy is 50 Kcal/100 ml or less, and wherein 0.1<(X1+X2)<X3?20 is satisfied. Also, a sweetening composition for producing the food or beverage, and a method for producing the food or beverage.

Abstract: An object of the present invention is to provide a solid composition that provides floral aroma when added to a medium such as water. The solid composition comprises linalool, geraniol, and 2-methylbutanal, and has a weight ratio of 2-methylbutanal content to total linalool and geraniol content which is adjusted to be in the range of from 0.015 to 0.215.