Suntory Holdings Limited

Suntory Limited

Amano Enzyme Inc.

Takako Inui

Norihiko Kageyama

Koichi Nakahara

Daisaku Yonezawa

Hajime Komura

Hiroo Matsui

Naoki Matsumoto

Masashi Nakagawa

Yoshitake Terano

Tomoko Fujimura

Keita Okuda

Toru Katase

Yuko Kuritani

Yasutsugu Kawasaki

Tomoyuki Nakahama

Kenzo Nagami

Ikuma Mizuguchi

Seisuke Takaoka

Anna Shimmura

Mamiko Ozaki

Mariko Ishimaru

Nobuo Tada

Toshihiko Takatani

Fuminori Katono

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 (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.

Method for producing hop processed product

A beer-taste beverage containing (A) &#x3b3;-octanolactone, (B) 5-hydroxymethylfurfural (5-HMF), (C) trans-oaklactone, and (D) 4-ethylguaiacol, wherein the components satisfy the following (1) and (2): (1) a concentration ratio of the component A to the component B, A/B (ppb/ppb), is 0.009 or more; and (2) a concentration ratio of the component C to the component D, C/D (ppb/ppb), is 0.1 or more. In the beer-taste beverage of the present invention, rich sweetness and a smoky feel are given in an excellent balance, and off-flavors distinctively owned by the beer-taste beverages or a degradation odor generated with the change over time is masked (reduced), so that a new taste can be provided as a luxury product.

Beer-taste beverage

It is an object of the present invention to provide a novel enzyme useful for producing low-purine foods or beverages. There is disclosed a nucleosidase comprising an amino acid sequence of SEQ ID NO: 1 or an amino acid sequence having 85% or more identity with the amino acid sequence, or an amino acid sequence of SEQ ID NO: 2 or an amino acid sequence having 88% or more identity with the amino acid sequence.

Nucleosidase

A method for producing a beer-taste beverage, characterized in that the method includes adding a hop bract-containing composition having an &#x3b1;-acid content of less than 1% by weight of the composition in the step of producing a beer-taste beverage. According to the present invention, by the use of the hop bracts, it is possible to realize a balance between the bitterness, aroma derived from hops, and taste that cannot be achieved by a conventional production method. By appropriately adjusting the timing of adding hop bracts, beer-taste beverages having preferred features and strength of the aroma and controlled taste can be provided.

Method for producing beverage having beer taste using hop bract

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.

Method for producing beer-taste beverage

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.

Process for producing malt-based drink from malt fractioned by tissue

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

Oral cavity stimulating substance

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.

Method of manufacturing plant finished product

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

Method for assaying antigen related to disorders caused by mental stress

Growing community of inventors

Ibaraki, Japan

Takako Inui