Abstract: A method for producing a hop extract including filtering a hop-containing water at a temperature of 50° C. or higher, to give a hop extract. According to the method of the present invention, a hop extract having a high polyphenol concentration can be conveniently prepared, and is suitably used as raw materials for compositions for treating and/or ameliorating proteotoxin neutralization, inhibition of enamel decalcification, body fat modulation, protection of periodontal membranes, virus inactivation, inhibition of overexpression of thymic stromal lymphopoietin, symbiotic regeneration, obesity, anti-inflammation, inflammatory bowel disease, coronary artery disease, hyperuricemia, allergic diseases, digestive diseases, and the like.

Abstract: The present invention provides a discharging method for discharging solid matter out of a container in which the solid matter is stored. In this discharging method of solid matter, a discharging liquid is supplied into the container 2 and thereby generates a spiral flow to cause the liquid and the solid matter exhibiting the spiral flow to be discharged from a discharge port 20 arranged in the bottom of said container 2. The spiral flow of the liquid and the solid matter can be generated by allowing the discharging liquid to flow tangentially into the container 2 specifically at a location in the vicinity of the bottom of said container 2.

Abstract: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.

Abstract: The present invention aims to provide a steam treatment process for stably preparing steam-treated roasted coffee beans having constant flavor quality by reducing variation in the degree of roasting between different sites in the system during steam treatment of roasted coffee beans without complicating operation processes or increasing costs. Steam at a temperature lower than the temperature necessary to advance the degree of roasting of coffee beans is supplied to an apparatus in which the roasted coffee beans are placed until condensed liquid produced in the apparatus has been discharged from the apparatus, and then, the temperature of steam supplied into the apparatus is raised until a temperature becomes sufficient for advancing the degree of roasting of coffee beans.

Abstract: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.

Abstract: An economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk as the main raw materials. The process includes adding a strongly basic substance and/or basic amino acid to the coffee component and conducting the heat sterilization after the milk component is admixed to the coffee component. Coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of a much smaller amount of emulsifier and thickening agent.

Abstract: The present invention provides a discharging method for discharging solid matter out of a container in which the solid matter is stored. In this discharging method of solid matter, a discharging liquid is supplied into the container 2 and thereby generates a spiral flow to cause the liquid and the solid matter exhibiting the spiral flow to be discharged from a discharge port 20 arranged in the bottom of said container 2. The spiral flow of the liquid and the solid matter can be generated by allowing the discharging liquid to flow tangentially into the container 2 specifically at a location in the vicinity of the bottom of said container 2.

Abstract: The present invention provides an economical process for producing a milk-added coffee beverage with an enhanced flavor in a process for producing a milk-added coffee beverage produced through a step of heat sterilization of coffee and milk component as the main raw materials; comprising adding a strongly basic substance and/or basic amino acid to coffee component and conducting the heat sterilization after milk component is admixed to the coffee component; whereby coagulation at the step of admixing milk component is prevented and precipitation which tends to arise after the heat sterilization is prevented with the use of much smaller amount of emulsifier and thickening agent.