Abstract: An object of the present invention is to provide an ornithine-containing alcohol-free malt beverage which is provided with health functions of ornithine imparted to an alcoholic beverage-flavored alcohol-free malt beverage containing substantially no alcohol component and which retains an excellent flavor of the alcohol-free malt beverage, and to provide a method for producing the same. The ornithine-containing alcohol-free malt beverage of the present invention is produced using ornithine hydrochloride and ornithine aspartate in combination as ornithine raw materials. For this production, 20% or more by weight of ornithine hydrochloride in terms of ornithine is used with respect to the total weight of ornithine hydrochloride and ornithine aspartate in terms of ornithine. The ornithine-containing alcohol-free malt beverage thus produced is provided with health functions of ornithine and retains an excellent flavor of an alcohol-free malt beverage. In this way, the object can be attained.

Abstract: An object of the present invention is to provide an unfermented malt beverage that has a reduced unpleasant wort flavor and has a beer flavor, and to provide a method for producing the same. The present invention provides a method for producing an unfermented beer-flavored malt beverage, comprising contacting a wort with an adsorbent to thereby reduce an unpleasant wort flavor, and an unfermented beer-flavored malt beverage produced by this method.

Abstract: Provided is an alcohol-free beer-like malt beverage from wort added with hop component without fermentation, having reduced off-flavor intrinsic to a malt beverage and suppressed nasty smell derived from hop, and retaining an aromatic component of hop. Produced is an alcohol-free beer-like malt beverage having reduced off-flavor and retaining an aromatic component of hop without fermentation, unlike a conventional non-alcohol beer production process, by controlling the content of a hop-derived aromatic component, myrcene, ?-humulene or ?-selinene, in the beer-like malt beverage to a specific value. In the present invention, the content of a hop-derived aromatic component in the beer-like malt beverage is controlled by controlling the addition timing or additive amount of hop and/or a hop essential-oil component during a wort-boiling step or the addition amount of a hop essential-oil component in a step after the wort-boiling step.

Abstract: An object of the present invention is to provide an unfermented malt beverage that has reduced or eased sourness derived from a pH adjuster and has a beer flavor, and to provide a method for producing the same. The present invention provides an unfermented beer-flavored malt beverage having a pH lower than 4.0 comprising a wort, a pH adjuster, and a seasoning ingredient, wherein the sourness of the pH adjuster is reduced or eased by the seasoning ingredient.

Abstract: A method for producing an unfermented beer-flavored malt beverage according to the present invention comprises adjusting linalool and acetaldehyde concentrations in a malt beverage to be improved in flavor to thereby impart or enhance a fermentation flavor in the beverage. The present invention also relates to a malt beverage having an improved flavor and a flavor improving agent. According to the present invention, a well-balanced fermentation flavor can be imparted or enhanced in an unfermented beer-flavored malt beverage to thereby improve the flavor of the beverage.

Abstract: A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in producing “low-malt beer” and “other miscellaneous liquors” that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients, namely, wheat, barley and their malts.

Abstract: A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented non-“beer” alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in producing “low-malt beer” and “other miscellaneous liquors” that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients, namely, wheat, barley and their malts.

Abstract: A fermented alcoholic beverage that is imparted a beer-like, natural color level and flavor and a method for producing the same are provided in a fermented alcoholic beverage that uses brewer's yeast and a method for producing the same. A fermented alcoholic beverage that is imparted a beer-like, natural color level and flavor may be produced without using artificial colorings such as caramel by adjusting the liquid color and flavor of the fermented alcoholic beverage using Maillard reaction products of sugar and proteolytic products and a preparation of the same. The method for producing a fermented alcoholic beverage of the present invention may be used in particular in low-malt beer and other miscellaneous liquors that require enhancement of the color level and flavor of the fermented alcoholic beverage because of restrictions on the use of fermentation ingredients.

Abstract: A water-repellent coating has tetrafluoroethylene resin powder, silicone resin binder, and organic solvent. The tetrafluoroethylene resin powder has a ratio of the peak absorbance at 1,800 cm−1 to the peak absorbance at 500 cm−1 of 0.0001 to 0.05 exclusive. A coating film is formed by applying such a coating on a substrate. The coating has the properties of high water repellency, excellent anti-ice-coating, excellent anti-snow-coating, and so on, in spite of not having a large amount of fluororesin powder. In addition, the coating of film keeps the water repellency regardless of whether the coating film is immersed into water for a long time.

Abstract: A water-repellent coating has tetrafluoroethylene resin powder, silicone resin binder, and organic solvent. The tetrafluoroethylene resin powder has a ratio of the peak absorbance at 1,800 cm−1 to the peak absorbance at 500 cm −1 of 0.0001 to 0.05 exclusive. A coating film is formed by applying such a coating on a substrate. The coating has the properties of high water repellency, excellent anti-ice-coating, excellent anti-snow-coating, and so on, in spite of not having a large amount of fluororesin powder. In addition, the coating of film keeps the water repellency regardless of whether the coating film is immersed into water for a long time.