A method for producing a sugar-containing liquid, including mixing a raw material liquid and a hop extract water; a sugar-containing liquid produced by the method; and a beer-taste beverage wherein a sugar-containing liquid obtained by the method is used. The method of the present invention can prepare a sugar-containing liquid having a high polyphenol concentration with an excellent productivity, so that a beer-taste beverage given with body can be provided. In addition, since the method of the present invention controls the amount of production of hop draff, some excellent effects are exhibited that the loss in stock of the sugar-containing liquid obtained is controlled, which contributes to excellent productivity.

A method for producing a sugar-containing liquid, including mixing a raw material liquid and a hop extract water; a sugar-containing liquid produced by the method; and a beer-taste beverage wherein a sugar-containing liquid obtained by the method is used. The method of the present invention can prepare a sugar-containing liquid having a high polyphenol concentration with an excellent productivity, so that a beer-taste beverage given with body can be provided. In addition, since the method of the present invention controls the amount of production of hop draff, some excellent effects are exhibited that the loss in stock of the sugar-containing liquid obtained is controlled, which contributes to excellent productivity.

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.

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.

The invention relates to a bitter acids concentrate, method of obtaining the same and use thereof.

A device for stripping a cable is provided. The device includes an extraction chamber and a pusher mounted with an ability to move in the extraction chamber between a rest position and a deployed position. A distal end of the extraction chamber is closed by a flange including a slot. The pusher pushes on the cable in order to press the cable against the slot in the flange.

This invention provides methods to reduce fermentation time of the cereal based fermented beverages such as beer, increasing the cellar output as well as enhancing yeast nutrition and beer foam quality. An enzymatically hydrolyzed vegetable protein which supplies a balanced combination of foam enhancing proteins and free amino acids of high nutritional value for yeast is added to the materials to be fermented.

This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops and an aqueous solvent, is boiled, and a hop transpiration component is recovered; a step in which the hop suspension, having been boiled, is added to the juice during or after the boiling step; and a step in which the recovered hop transpiration component is added to the cooled juice.

This method for producing a beer-tasting beverage is provided with: a step in which a starting-material juice is boiled; a step in which the juice, having been boiled, is cooled; a step in which a hop suspension, i.e. a mixture of hops and an aqueous solvent, is boiled, and a hop transpiration component is recovered; a step in which the hop suspension, having been boiled, is added to the juice during or after the boiling step; and a step in which the recovered hop transpiration component is added to the cooled juice.

This invention describes natural hop products that are stable solutions of alpha-acids, as well as their preparation and their use for post-fermentation addition to beer for the purpose of improving the foam quality, as measured by foam stability and foam cling. Improvements in the stability (both physical and chemical) of the alpha-acids are described by incorporation of iso-alpha-acids and tetrahydroiso-alpha-acids as well as various brewery-acceptable co-solvents. The alpha-acids also improve the physical stability of the reduced iso-alpha-acids, including tetrahydroiso-alpha-acids.