Taste, aroma, color stability, and absence of precipitate formation are the key factors determining the quality of liqueurs. Above all, the beauty of the appearance of liqueur is the most important attribute. However, liqueur color can fade during the distribution process as well as upon exposure to light and heat during storage, eventually decreasing its consumption quality. A previous study by the author showed that the addition of rosemary extract to colored liqueur has better anti-fading effects than the addition of vitamin C. However, green odor has been observed following rosemary extract addition, and issues for realizing preparation conditions for rosemary extracts with reduced odor characteristics have not been addressed so far. In this study, we investigated and optimized the extraction methods for rosemary for colored liqueurs. Pigment fading of the colored liqueurs was suppressed, and the off-flavor from the rosemary extract could be removed to produce a savory-flavored liqueur.

　To examine the effect of starch particle size on the digestibility and prebiotic effect of bolo, we conducted a feeding experiment on rats using bolo prepared with potato starch having different particle size distributions. The rats were fed a diet comprising bolo-like baked goods of small grain (S group), large grain (L group), unclassified (M group), and pregelatinized starch (α group) and an AIN-93G diet (AIN Group) for 14 days. The rats in the S, L, and M groups displayed similar physiological effects, such as enlarged cecum, decreased cecal content pH, increased fecal volume, and changes in the intestinal flora accompanied with a remarkable increase in the Bifidobacterium genus. However, no clear correlation was observed between starch particle size distribution and digestibility. These results indicate that the digestibility of the potato starch contained in bolo is influenced more by the crystalline structure of starch rather than its particle size. Thus, the bolo prepared with starch having different particle sizes contain resistant starch, are digested slowly, and have prebiotic effects.

　In this study, we attempted to reduce the molecular weight of myofibrillar proteins in chicken breast strips using dynamic high-pressure (DHP) and examined the effect of its intake on skeletal muscle. Chicken breast strips were treated with DHP, enzymes (Ezm), and a combination of both (Ezm+DHP), which were later powdered by freeze-drying. The proteins in the powder were extracted and subjected to sodium dodecyl sulphate polyacrylamide gel electrophoresis and o-phthaladehyde fluorescence induction. The results showed that Ezm+DHP produced the lowest molecular weight protein. The mouse model for sarcopenia (SAMP8) was fed with Ezm+DHP powder as a protein source and subjected to endurance exercises. The Ezm+DHP diet significantly increased the muscle wet weight of the extensor digitorum longus. In addition, we confirmed that the gene expression level and phosphorylation rate of p70S6K, a major protein synthesizer, were significantly increased via mTOR. These results indicated that Ezm+DHP enhanced the synthesis of skeletal muscle in the body.

　In the present study, we compared the resistance of the spores of Alicyclobacillus acidoterrestris strains NBRC 106287, NBRC 106295, and NBRC 108913 to pulse light (PL) treatment (light intensity 73±3 mJ/cm²/pulse) in a citrate buffer solution. The number of spores surviving after the PL treatment differed among the strains because of differences in the formation of spore-vegetative cell aggregates during spore preparation. However, these differences were eliminated after the aggregates were dispersed by sonication, and the spore concentrations of all strains were reduced to below the detection limit after three irradiations. These results suggested that there is no difference in the PL resistance of the investigated strains of A. acidoterrestris ; however, the formation of spore-vegetative cell aggregates is an important factor that needs to be controlled in the PL treatment.