| Document |
Document Title |
|
JP2005013082A |
To elucidate protein for enhancing acetic acid resistance in a gene level, to obtain a microorganism that has high acetic acid resistance and efficiently produces high-concentration acetic acid and to provide a method for efficiently pro...
|
|
JP2005013105A |
To obtain a new acetic acid-tolerant gene, to breed acetic acid bacteria enhanced in acetic acid tolerance using the gene, to provide a method for improving the acetic acid tolerance of microorganisms belonging to acetic acid bacteria, a...
|
|
JP3603980B2 |
To efficiently obtain a fermentation liquor of a vinegar, containing gluconic acid and acetic acid, good in flavor and useful for a food at a log cost by carrying out aeration culture of a bacterium of the genus Acetobacter under specifi...
|
|
JP3604827B2 |
To produce a plum-vinegar mineral product that is produced from plum vinegar, contains magnesium salts of organic acids and can be used as a health food. This plum-vinegar mineral product is produced from plum vinegar by neutralizing plu...
|
|
JP2004350505A |
To provide anticancer health food comprising brewed vinegar produced from distilled spirit residual liquid as a new use of the brewed vinegar.The anticancer health food contains brewed vinegar produced by using distilled spirit residual ...
|
|
JP2004350604A |
To provide a raw material for brewed vinegars, scarcely producing a by-product and enabling production of rice-based brewed vinegars excellent in flavor and taste quality and to provide a method for producing the raw material.A compositi...
|
|
JP3594227B2 |
To shorten a brewing period without requiring additional charge or recovery of yeast and obtain a fermented product such as malt alcohol beverage by carrying out fermentation in a bioreactor in which an immobilized microorganism obtained...
|
|
JP3587804B2 |
|
|
JP2004305209A |
To provide a novel gene associated with proliferation promoting functions of acetic acid bacteria, a microbe containing the gene, and to provide a method for enhancing rate of acetic fermentation of the acetic acid bacteria, and to provi...
|
|
JP3581157B2 |
PURPOSE:To provide a food containing at least one kind of organic acid selected from acetic acid, lactic acid, gluconic acid and succinic acid. CONSTITUTION:The food containing at least one kind of organic acid selected from acetic acid,...
|
|
JP2004290005A |
To provide a black vinegar containing ingredients having medicinal effects and having even an excellent flavor by efficiently extracting the ingredients of food raw materials having the medicinal effects.The food raw materials having the...
|
|
JP2004292420A |
To provide a method for restoring the state of lost consciousness caused by accidental inhalation of carbon dioxide gas.The lost consciousness caused by the inhalation of carbon dioxide gas can be restored by drinking plum vinegar. The p...
|
|
JP3579269B2 |
|
|
JP2004283152A |
To obtain red pepper component-containing brewed vinegar ingestible without feeling stimulus taste such as hot taste, acid taste and the like.The red pepper component-containing brewed vinegar is prepared by impregnating red pepper into ...
|
|
JP3577293B2 |
|
|
JP2004267177A |
To provide an effective method for efficiently removing a polyphenol from liquid containing the polyphenol.This method for removing the polyphenol in the liquid comprises using a substance having laccase enzyme activity together with pol...
|
|
JP3568937B2 |
To provide a method for sterilizing microorganisms in a brew without heating, not to damage inherent flavor and fragrance of the neat brew. This method is characterized by irradiating a light having a wavelength suitable for exciting a p...
|
|
JP3567246B2 |
To provide a method for effectively manufacturing Sake of high quality enabling remarkable reduction of a manufacturing cost by using a solid culture product from Aspergillus oryzae and yeast and eliminating pre- fermentation process to ...
|
|
JP2004248673A |
To provide a method for quickly producing a monosaccharide rich syrup from starch-containing produce.The method includes treating starch-containing produce slurry with a first starch hydrolyzing enzyme that hydrolyzes starch to oligosacc...
|
|
JP2004526461A |
Process for manufacturing beer vinegar, and beer vinegar thus obtained Process for producing beer vinegar from beer, in which the process comprising the steps of; a) a step of partial bonding to reduce the content of acetic bacteria and ...
|
|
JP3558967B2 |
|
|
JP3559277B1 |
To provide a dispersion stabilizer easy to disperse a hardly oil soluble component in an oily dispersing medium in a stable state, a dispersion liquid composition for use in filling a capsule easy to disperse the hardly oil soluble compo...
|
|
JP3549366B2 |
A method for enhancing the salty-taste and/or delicious-taste of food products and materials thereof, containing sodium chloride, by using trehalose without imparting any unsatisfactory taste and flavor. The content of trehalose to be in...
|
|
JP3544921B2 |
To obtain a vinegar in which healthy effects of a mushroom are utilized. This vinegar is obtained by using one or more kinds selected from the group composed of the mushroom, a powder of mushroom, a squeezed juice of mushroom, an exudate...
|
|
JP3541279B2 |
PURPOSE: To obtain a method for efficiently recovering a fermented food in a short time by removing a sediment from the fermented food. CONSTITUTION: Silica sol is added to a fermented food before or after producing a sediment and the re...
|
|
JP3538120B2 |
To solve such a problem that, although an acetic acid-based seasoning material is excellent in seasoning a food, it has a pungent irritating feeling and some people are weak for it. This acetic acid-based seasoning material having marked...
|
|
JP2004135644A |
To provide a method of simply producing a vinegar composition that contains vinegar and Sake lees in the form of an extract powder.In the method of producing a vinegar composition that includes vinegar and Sake lees in the form of an ext...
|
|
JP3524021B2 |
To provide a method capable of easily and massively producing ume extract from ume vinegar which is a by-product of pickled ume and mostly discarded, in order to reduce high production cost of ume extract. This method it to concentrate u...
|
|
JP2004121021A |
To provide a new gene involved in acetic acid resistance of an acetic bacterium, a microorganism containing the gene, especially a method for improving the acetic acid resistance of the acetic bacterium and further to provide a method fo...
|
|
JP2004089161A |
To provide a honey vinegar having good palatability.The honey vinegar is produced by diluting honey with water, adding a yeast and Sake (rice wine) lees as a nutrient source to the diluted honey and carrying out alcoholic fermentation. T...
|
|
JP3506681B2 |
To provide a method for producing a blended pickled egg beverage where its peculiar odor and taste are made moderate to be easily drinkable, and to provide a blended pickled egg beverage obtained by the method. The method for producing a...
|
|
JP2004057067A |
To provide fermentation raw material making a production period short, slightly generating by-products, excellent in flavor and taste quality, and enabling production of rice-base fermented food.The fermentation raw material is obtained ...
|
|
JP3493036B2 |
PURPOSE: To control the fermentation of edible vinegar without timelag by deaerating an acetic acid fermentation liquid sampled at preset time interval, determining the acetic acid concentration and alcohol concentration with densitomete...
|
|
JP3493283B2 |
To produce both a citrus wine and a citrus fermented vinegar from citrus fruits by the pure culture. For example, a yeast Saccharomyces cerevisiae W-3 (a wine yeast) is made to act on Citrus unshiu Marc. to carry out the alcohol fermenta...
|
|
JP3480856B2 |
PURPOSE: To readily obtain food and beverage on which biologically and physio logically useful divalent and trivalent coexisting iron compound acts without selecting time and place. CONSTITUTION: An additive of about 0.8-1.5g composed of...
|
|
JP2003342188A |
To obtain a new easily and orally administered anticancer agent originating from black vinegar or unrefined black vinegar and an anticancer agent also useful as a promoter of biophylactic ability. The anticancer agent contains black vine...
|
|
JP2003339367A |
To produce a food vinegar by using muscovado or blackstrap molasses rich in minerals as a raw material and carrying out acetic acid fermentation of the material. The food vinegar is produced by dissolving a muscovado component in a liqui...
|
|
JP3464173B2 |
To provide a method for efficiently and economically producing plum liquor by effectively utilizing salted plum juice. This plum liquor is obtained by formulating a concentrated and desalted product obtained by concentrating salted plum ...
|
|
JP3463812B2 |
PURPOSE: To obtain a light-quality alcoholic beverage/food of low dextrin con tent using unrefined sake (Japanese rice wine) by using a degradative enzyme to effect reduction in the viscosity of the unrefined 'sake' and improvement in wo...
|
|
JP3441709B2 |
To obtain a muscovado vinegar containing a nutrient component more abundantly than that of a conventional vinegar, especially having a higher mineral content than that of a conventional millet vinegar and to provide a method for producin...
|
|
JP2003235538A |
To provide a method for producing a high class fermented vinegar, capable of producing edible vinegar having various flavors by effectively utilizing shochu (rough distilled spirit) lees.This method for producing a fermented vinegar is p...
|
|
JP3437324B2 |
PURPOSE: To produce an edible vinegar (ultrahigh-acidity edible vinegar) having an acetic acid concentration as high as ≥21.5 wt./vol.%, especially ≥21.75wt./ vol.%. CONSTITUTION: Acetic acid bacteria for producing a high-acidity edi...
|
|
JP3431547B2 |
To obtain a readily edible acid-containing seasoning producible in an extremely short time, having a controlled sharp acidity and a mellow acidity by making the seasoning include an edible organic acid and hydroxydimethylfuranone. This s...
|
|
JP3426543B2 |
To obtain a balsamic vinegar like seasoning controlled sharp acidity, mellow acidity, proper sweetness and excellent fragrance and flavor by a raw material derived from grape with a saccharide and an edible organic acid, heat-treating th...
|
|
JP2003169660A |
To obtain tasty malt vinegar in which taste and smell of beer are completely removed.This method for preparing malt vinegar from beer comprises the following steps (1) to (5). In the acetic acid fermentation step (1), 400 L vinegar mash ...
|
|
JP3411602B2 |
PURPOSE: To provide a method for dissolving chitosan prepared by deacetylating chitin, abundant natural resources, in a high concentration. CONSTITUTION: Chitosan is dissolved in brewed unpolished rice vinegar in a such a way that a comp...
|
|
JP2003155544A |
To provide a stainless steel tank for seasonings for preparation of soy sauce, vinegar or seasonings containing them.The stainless steel tank for seasonings can be manufactured by using stainless steel which contains chromium (Cr), nicke...
|
|
JP2003153682A |
To provide a method for producing a vinegar by which a residual bran rejected when wash-free rice is produced, etc., is used as a raw material.This method for producing the vinegar comprises using the residual bran as the raw material. I...
|
|
JP3407084B2 |
PURPOSE: To obtain breads having a moist feeling and useful as a healthy food, etc., by adding and mixing a suspension comprising fish oil, etc., consisting essentially of docosahexaenoic acid with raw material components of the breads i...
|
|
JP3407868B2 |
To provide a high-performance low-cost desalting process for producing concentrated and desalted plum vinegar and plum salt having high utility value as a new resource from surplus plum vinegar generated as a by-product of pickled plum a...
|
