A beer-taste beverage, containing maltol at 0.05 to 8.00 mg/L, furaneol at 0.005 to 3.00 mg/L, and β-damascenone at 0.005 to 0.80 mg/L, wherein the beverage has a calorie of lower than 5 kcal per 360 mL and an ethanol content of less than 0.5 (v/v) %.

Objective:

Objectives of the present invention are to provide an oral composition preferably used for preventing or improving mental fatigue, drowsiness, eyestrain or shoulder stiffness, for improving an autonomic nervous system modulatory function, or for improving a cognitive function.

Means for Solution:

Provided are a composition for preventing or improving mental fatigue, drowsiness, eyestrain or shoulder stiffness, for improving an autonomic nervous system modulatory function or for improving a cognitive function, comprising a black soybean seed coat extract extracted in the presence of a sulfo group-containing compound, and a method of using a black soybean seed coat extract extracted in the presence of a sulfo group-containing compound, the method comprising mixing the black soybean seed coat extract into an oral composition and thereby imparting the ability to prevent or improve mental fatigue, drowsiness, eyestrain or shoulder stiffness, the ability to improve an autonomic nervous system modulatory function, or the ability to improve a cognitive function to the oral composition.

Objective:

Objectives of the present invention are to provide an oral composition preferably used for preventing or improving mental fatigue, drowsiness, eyestrain or shoulder stiffness, for improving an autonomic nervous system modulatory function, or for improving a cognitive function.

Means for Solution:

Provided are a composition for preventing or improving mental fatigue, drowsiness, eyestrain or shoulder stiffness, for improving an autonomic nervous system modulatory function or for improving a cognitive function, comprising a black soybean seed coat extract extracted in the presence of a sulfo group-containing compound, and a method of using a black soybean seed coat extract extracted in the presence of a sulfo group-containing compound, the method comprising mixing the black soybean seed coat extract into an oral composition and thereby imparting the ability to prevent or improve mental fatigue, drowsiness, eyestrain or shoulder stiffness, the ability to improve an autonomic nervous system modulatory function, or the ability to improve a cognitive function to the oral composition.

The acetic acid-containing food or drink comprises 0.02 w/v % or more of acetic acid and at least one member selected from the group consisting of 2-butanone (component A) and 3-methylbutanal (component B).

A method for manufacturing a Ganoderma Lucidum fermented beverage product (GLfb) is provided. It has found that ganoderma lucidum contains high quantity of natural Pyrroloquinoline Quinone (PQQ). Free radicals generated by ischemic or hypoxic conditions have been found to be a significant cause of myocardial damage leading to myocardial death. PQQ has been reported to act as a free radical scavenger. In particular, PQQ has been reported to be effective in neutralizing superoxide and hydroxyl radicals.

A beverage composition promotes cellular hydration when ingested by a multicellular organism, and includes a carbohydrate clathrate component that includes cyclodextrin, in a concentration of 0.01-5% w/w. A complex-forming compound is also included in a concentration that is less than the clathrate component, and there is an aqueous liquid component, such as still and carbonated aqueous liquids. An inclusion complex is formed with at least some of the clathrate component and at least some of the complex-forming compound and the composition promotes cellular hydration of the multicellular organism when the multicellular organism ingests it. There is also a beverage composition that increases lifespan in the multicellular organism, and methods of promoting cellular hydration and increasing lifespan of the multicellular organism according to a mechanism of action.

A beverage composition promotes cellular hydration when ingested by a multicellular organism, and includes a carbohydrate clathrate component that includes cyclodextrin, in a concentration of 0.01-5% w/w. A complex-forming compound is also included in a concentration that is less than the clathrate component, and there is an aqueous liquid component, such as still and carbonated aqueous liquids. An inclusion complex is formed with at least some of the clathrate component and at least some of the complex-forming compound and the composition promotes cellular hydration of the multicellular organism when the multicellular organism ingests it. There is also a beverage composition that increases lifespan in the multicellular organism, and methods of promoting cellular hydration and increasing lifespan of the multicellular organism according to a mechanism of action.

A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

A substance which adds body to a food product, and a body-adding agent for food products that uses the substance are provided. More specifically, the body adding agent for food products is characterized by having as an active component a peptide, or a salt thereof, that is characterized in that the γ-glutamyl bond number is 2-4 and the peptide chain length is the γ-glutamyl bond number +1 to +2, a food product manufacturing method that uses the peptide, and a method for adding body to a food product, characterized by adding the peptide are provided.

Described are methods and/or techniques for the production of culinary nut extracts, which simultaneously result in extracts and non-dairy products with favorable organoleptic properties, tasty appearance and high yields of nutritionally useful components, and which may be performed in a simple, rapid and cost-effective manner. In addition, the described methods are capable of processing in-shell culinary nuts to make effective use of the high contents of bioactive materials present in shell material. Specifically, the invention relates to a method for processing culinary nuts, comprising the steps of: a) adding water to culinary nuts to form a suspension; b) wet grinding said suspension in one or more steps to an average particle size of less than 100 μm; and c) separating the suspension into at least a solid phase comprising culinary nut solids and a liquid phase comprising culinary nut milk. Furthermore, a nut milk, edible nut-based products comprising the solid phase obtained by the aforementioned method or the nut milk, as well as nut oil extracts are disclosed.