Abstract: There is a method for producing a hop processed product. The hop processed product is for use in foodstuff for anti-adipocyte differentiation or for antioxidation. It contains 50% by weight or more, preferably 60% by weight or more, and more preferably 70% by weight or more, of hop flowers (EM) 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: 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: Hop pellets obtained by using 10% by weight or more of hop flowers (L·SL) of a Saaz variety as raw materials, the hop flowers showing hues satisfying that a value of a* is ?0.5 or more and a value of b* is 25 or more in accordance with a CIE Lab color space. The hop pellets of the present invention make it possible to give a breadth to the beer making by providing properties that are different from ordinary hops by way of use from ordinary hops, or a combined use thereof, so that a new taste can be provided as a luxurious product.

Abstract: A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.

Abstract: A method for producing a beer-taste beverage characterized in that the method includes adding a hop selected based on hop plant age; and a method for adjusting aroma and taste of a beer-taste beverage, characterized by the use of a hop selected based on hop plant age. According to the present invention, characteristics of aroma and taste attributable from different hops can be made into different ones by using hops of different plant age. In addition, crops of different hop plant age having their own characteristics are properly blended, whereby a beer-taste beverage having preferred characteristics and intensities of aromas, and taste can be provided.

Abstract: In an ultrasonic object detecting apparatus which detects the presence of an object by emitting ultrasonic tone bursts and by receiving the reflected wave, an attenuator is provided at the rear stage of a reception and amplification circuit and an attenuation control circuit for controlling the attenuation in the attenuation circuit is added so that the attenuation is increased at a timing when a reflected wave from a short distance object is received and the attenuation is decreased at a timing when a reflected wave from a long distance object is received. An object in a wide range from the short distance to the long distance may be thus stably detected.