Abstract: An objective of the present invention is to provide a Stevia plant having a high content of rebaudioside C. The present invention provides a high rebaudioside C-content type, non genetically modified Stevia plant that has a higher content of rebaudioside C than wild-type Stevia varieties, more specifically at least 20% higher content. The present invention further provides: a method for producing such a high rebaudioside C-content type, non genetically modified Stevia plant; and dried leaves obtained from such a plant.

Abstract: A beer-taste beverage containing 3-mercaptohexan-1-ol (3MH), wherein the mass ratio of the content of 3MH to the content of an ?-acid (3MH (ppt)/?-acid (ppm)) is 180 or more. According to the present invention, a beer-taste beverage having excellent flavors, capable of giving a rich, grapefruit-like aroma and having lowered disagreeable bitterness originated from hops can be provided.

Abstract: The present invention aims to provide a novel composition for competitively inhibiting an orexin receptor, which can inhibit binding of orexin to its receptor, and a method of inhibiting binding of orexin to its receptor. The present invention relates to, for example, a composition for competitively inhibiting an orexin receptor, containing pyrroloquinoline quinone or a salt thereof as an active ingredient.

Abstract: The present invention provides a high rebaudioside D-content stevia plant comprising rebaudioside D at higher content as compared with the wild type stevia species. The present invention also provides a method of producing such a high rebaudioside D-content stevia plant, and a dried leaf and an extract obtainable from such a plant.

Abstract: The present invention provides a high broussonetine-content stevia plant comprising broussonetine at higher content as compared with the wild type stevia species. The present invention also provides a method of producing such a high broussonetine-content stevia plant, and a dried leaf and an extract obtainable from such a plant.

Abstract: The present invention pertains to a flavored water including (a) a natural sugar in an amount equivalent to a sweetness intensity X1, (b) a highly sweet sweetener in an amount equivalent to a sweetness intensity X2, and (c) less than 40 mg/100 ml of sodium. The highly sweet sweetener includes at least one highly sweet sweetener b1 selected from the group consisting of Rebaudioside M, Rebaudioside D, Rebaudioside N, Rebaudioside O, Rebaudioside E, Siraitia grosvenorii fruit extract, Mogroside V, and thaumatin. 0.1<(X1+X2)?20.

Abstract: The present invention relates to an effervescent beverage in which the quality of taste resulting from sugars and sweeteners is improved, and a method for producing the effervescent beverage.

Abstract: The present invention relates to, for example, a method of producing a xanthohumol-containing composition, including: contacting a first mixture of a hop-derived, xanthohumol-containing component and a first solvent containing water and a water-miscible solvent with polyvinylpolypyrrolidone to adsorb xanthohumol on the polyvinylpolypyrrolidone; washing the polyvinylpolypyrrolidone containing xanthohumol adsorbed thereon with a second solvent; and eluting xanthohumol from the polyvinylpolypyrrolidone with a third solvent to obtain a xanthohumol-containing eluate, wherein the second solvent is an aqueous ethanol solution, and the third solvent is ethanol or an aqueous ethanol solution having a higher concentration than the second solvent.

Abstract: The present invention provides a method for producing a steviol glycoside and/or steviol, said method including a step in which a steviol glycoside having at least one unbranched ?1,2-glycosidic bond is reacted with the glycosidase AOBGL1 and/or AOBGL3, or a variant thereof, so as to cleave the ?1,2-glycosidic bond.

Abstract: The present invention provides a low tyramine-content Stevia plant having a lower tyramine content as compared with the wild type Stevia species. The present invention also provides a method of producing such a low tyramine-content Stevia plant, and an extract and a steviol glycoside purified product obtainable from such a plant.

Abstract: A beer-taste beverage containing 4-mercapto-4-methylpentan-2-one (4MMP), wherein the mass ratio of 4MMP to an ?-acid 4MMP (ppt)/?-acid (ppm)) is 45 or more. According to the present invention, a beer-taste beverage having excellent flavors, capable of giving a rich, black currant-like aroma and having lowered disagreeable bitterness originated from hops can be provided.

Abstract: The present invention aims to provide an agent for inhibiting formation of an elastin-elafin complex and a composition for inhibiting formation of an elastin-elafin complex, which are capable of inhibiting formation of an elastin-elafin complex, a method of screening for a substance having an effect of inhibiting formation of an elastin-elafin complex, a method of inhibiting formation of an elastin-elafin complex, a method of inhibiting a reduction in breakdown of denatured elastin, a method of maintaining normal elastin fibers, and the like. The present invention relates to, for example, an agent for inhibiting a reduction in breakdown of denatured elastin, the agent containing, as an active ingredient, at least one plant extract selected from the group consisting of passion fruit extract, pot marigold extract, white mustard extract, marshmallow extract, white willow extract, calamus extract, peach kernel extract, and soybean extract.

Abstract: A preform coating device is provided with: a rotational holding part that horizontally holds a preform and rotates the preform about the axis of the preform, and that grasps a spout of the preform; a conveyance part that conveys the preform by moving the rotational holding part; a dispenser that discharges a coating liquid toward the preform; a preform support part that supports the bottom-side end of the cylindrical barrel of the preform while the dispenser is discharging the coating liquid; and a spout support part that supports the outer circumferential surface of the spout of the preform while the dispenser is discharging the coating liquid.

Abstract: A resin made container includes a spout portion to/from which a cap can be attached/detached, a shoulder portion continuous with the spout portion, a body portion continuous with the shoulder portion and a bottom portion continuous with the body portion and disposed at a lowermost part. A decompression absorption portion provided in form of a recess in the body portion includes a bulging area protruding to the outer side of the container.

Abstract: The present invention relates to beverage compositions wherein the sweetness linger of rebaudioside M (Reb M) is reduced or minimized. Beverage composition comprising Reb M and sucrose and/or HFCS are provided. Also provided herein are methods of reducing the sweetness linger of Reb M in beverage compositions.

Abstract: A novel Mandevilla genus plant is provided that has a novel color tone unable to be previously produced. A candidate Mandevilla genus plant is selected as a parent Mandevilla genus plant in the case carotenoid pigment is extracted from the petals thereof, and neoxanthin or a derivative thereof is present in the carotenoid pigment extract.

Abstract: A coffee beverage having, regardless of a liquid temperature of the beverage, reduced bitterness and little aftertaste is provided. The content of guaiacol and the content of furfuryl methyl sulfide in the beverage are adjusted to specific ranges.

Abstract: The present invention relates to beverage compositions comprising rebaudioside M (Reb M). These compositions provide conditions wherein the stability of Reb M in improved. The present invention also relates to methods of improving the stability of Reb M.

Abstract: The present invention aims to provide a technique that can suppress foaming of liquid oral compositions containing collagen peptides. The present invention relates to a liquid oral composition containing collagen peptides containing Pro-Hyp, wherein an amount of Pro-Hyp is 1.0 to 180 mg/100 mL, and the like.

Abstract: A method for producing a coffee extract with increased coffee-specific aroma and reduced off-flavors is provided. A coffee extract prepared by extraction at low temperature (70 to 120° C.) in the first extraction step is mixed with a coffee extract prepared by an evaporative concentration treatment after the second extraction step, in which roasted and ground coffee beans used in the first extraction step is used for extraction at high temperature (125 to 150° C.).