Abstract: Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

Abstract: Provided is a dietary fiber characterized in that bitterness and unpleasant aftertaste are restrained. The dietary fiber has terminal sugars and is characterized in that the ratio of aldoses relative to the total of the terminal sugars is 10% or less. Such a dietary fiber may be, for example, indigestible dextrin, polydextrose or the like. The dietary fiber may be used as a food additive (for example, a beverage additive).

Abstract: The present invention aims to provide colored foods that retain their inherent good flavors and which yet feature suppressed fading of dyes. Provided are colored foods that contain rosmarinic acid and which are reduced in the contents of luteolin-3?-glucuronide, carnosic acid, and carnosol.

Abstract: A process for producing malt-based beverage, in which any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated by separating dried germinated barley as a raw material for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises separating dried germinated barley into endosperm, endothelial layer, husk, acrospire, malt rootlets and unseparated part fractions and preparing a starting material of malt-based beverage from each or blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated.

Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):

Abstract: A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.

Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):

Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I).

Abstract: A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced.

Abstract: The present invention provides a mean of solving the problem of production of a novel processed product of barleys and wheat having scorch smell and cereal odor suppressed and being capable of imparting taste richness, body taste, crispness and dry feeling to beverage and food products by producing husks of barleys, ryes, or oats or a fraction containing the same with a fluid at 160 to 220° under conditions of a lowered oxygen concentration.

Abstract: The present invention is a method for producing a processed corn product characterized in that corn or a material obtained from corn is treated with a fluid under a low oxygen concentration at 170 to 200° C. The processed corn product produced by this manufacturing method can impart a superior flavor, body taste, and thickness to a beverage.

Abstract: A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I):

Abstract: A process for producing malt-based beverage, in which any components, affecting flavor, foam quality. flavor stability and haze stability, of the malt based beverage can be regulated by separating dried germinated barley as a raw material for malt-based beverage by tissues. In particular, the process for producing malt-based beverage comprises separating dried germinated barley into endosperm, endothelial layer, husk, acrospire, malt rootlets and unseparated part fractions and preparing a starting material of malt-based beverage from each or blend of the thus obtained by-tissue fractions, the each or blend optionally further mixed with wholegrain malt not subjected to fractioning, so that any components, affecting flavor, foam quality, flavor stability and haze stability, of the malt-based beverage can be regulated.

Abstract: A method of manufacturing a plant finished product, comprising the step of processing a plant or a processed material thereof with high-temperature and high-pressure liquid, gas, or fluid.

Abstract: A high performance ski base material is made of ultra high molecular weight polyethylene having a molecular weight of at least 500,000. After heating, quenching and light tensioning operations, this material exhibits low crystallinity and high transparency characteristics. Such material is ideal for professional high speed skis because of its excellent wax retention quality. The invented ski base material is ideally suited for product-identity purposes because of its outstanding ability to clearly reveal detailed inscriptions placed on the running surface of a ski board.

Abstract: A high performance ski base material is made of ultra high molecular weight polyethylene having a molecular weight of at least 500,000. After heating, quenching and light tensioning operations, this material exhibits low crystallinity and high transparency characteristics. Such material is ideal for professional high speed skis because of its excellent wax retention quality. The invented ski base material is ideally suited for product-identity purposes because of its outstanding ability to clearly reveal detailed inscriptions placed on the running surface of a ski board.