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Shibuya-ku, Japan

Kaneda H.,Sapporo Holdings Ltd. | Kojima H.,Sapporo Breweries Ltd. | Watari J.,Sapporo Breweries Ltd.
Journal of the American Society of Brewing Chemists | Year: 2011

Changes in human emotions during the smelling of hop and ester aromas were assessed using a measurement system for human brainwaves. Brainwaves were detected through a headband sensor equipped with two electrodes placed on the subject's forehead. The detected brainwaves were transmitted to a notebook computer by a small electroencephalography amplifier and digitally filtered to extract alpha-wave components. Spectrum information on the frequency fluctuation of alpha-waves calculated for each individual was related to psychologically evaluated values of positive/negative moods, feelings of arousal, and degree of comfort to identify associations between the values of fluctuation characteristics and psychological conditions. It was found that the aromas of essential oil extracted from Saarzer hops exhibited a significant relaxing effect (lowering arousal) on subjects. Linalool and geraniol had a significant relaxing effect on subjects, but alpha-humulene and myrcene did not. Esters, a mixture of ethyl and isoamyl acetates, also had a significant relaxing effect on subjects. The measurement of brainwaves is a novel approach to determine the psychological and neurophysiological significance of the effects of smelling beer aroma components on changes in human emotions. © 2011 American Society of Brewing Chemists, Inc. Source

Sapporo Holdings Ltd | Date: 2014-01-08

The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.

SAPPORO HOLDINGS Ltd | Date: 2013-03-13

A pre-packaged food or beverage product is provided which includes macronutrients in the form of protein, carbohydrate and fat, wherein each complete serving of the product has the same relative proportions of the NRV for each macronutrient, and wherein the fibre content in the serving provides a proportion of the NRV that is at least 5% greater than the proportions of the NRV provided by the fat, protein or carbohydrate in a serving.

Sapporo Holdings Ltd | Date: 2013-03-18

The invention provides a method for producing a soy milk fermentation product, comprising an enzyme treatment step of hydrolyzing soy milk with a peptide bond hydrolase to obtain a fermentation substrate, and a fermentation step of fermenting the fermentation substrate with lactic acid bacteria belonging to

Sapporo Holdings Ltd | Date: 2013-01-29

Beverages adapted for medical purposes; dietary supplements for medical purposes; dietetic foods adapted for medical use; dietary supplements other than for medical purposes. Milk and milk-based beverages containing milk concentrates and/or vegetable oil, together with added nutrients; preserved, frozen, dried and cooked fruits and vegetables. Non-alcoholic beverages, namely, coconut milk and/or soy based beverages not being milk substitutes; mineral and aerated waters; fruit drinks and fruit juices; dietetic beverages not adapted for medical purposes, namely, soy based beverages not being milk substitutes.

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