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Matches 501 - 550 out of 1,268

Document Document Title
JP2004248620A
To provide a mild vinegar having high acidity in which an alcohol concentration is lowered and ethyl acetate concentrate is lowered and the irritation is small by developing a fermentation method not causing deactivation of acetic acid b...  
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...  
JP2004248606A
To provide vinegar to effectively utilize a potato pulp; and to provide a method for producing the vinegar.The vinegar is obtained by using an extract of a lactic-fermented residue obtained by subjecting a residue after extracting starch...  
JP2004242611A
To provide a method capable of suppressing increase in coloration and darkening of color tone which occur during storage of alcoholic beverage and seasonings.The alcoholic beverage or the seasoning is produced by bringing a filtered solu...  
JP2004526461A
The process of being the method of manufacturing beer vinegar from beer, and decreasing the content of bonding (bonding) acetic acid bacteria on a partial target, and carrying out clear [of the beer], b) The process of filtering the beer...  
JP3558967B2  
JP3559277B1
[Subject] The dispersion stabilizer with easy distributing a difficulty oil soluble ingredient by a stable state in oily carrier fluid, a dispersion liquid composite with easy distributing a difficulty oil soluble ingredient by a stable ...  
JP3549366B2  
JP2004520053A
香酢 is prepared from wine or fruit vinegar by obtaining 香酢 with the acidity of at least 6 g/l, and a high sugar content, without carrying out freeze concentration of the vinegar in a freeze concentration system (1), mixing this wi...  
JPWO2004053122A
The present invention provides the method of raising a microorganism, especially the temperature tolerance of acetic acid bacteria using the new gene which participates in the temperature tolerance of acetic-acid-bacteria origin, and the...  
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...  
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...  
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...  
JP2004089035A
To obtain filtrate extracted from strained lees of apples usable as raw material for mellow apple vinegar having a fruit ester content and apple vinegar flavor (ester flavor) richer than those of conventional apple vinegar, or mild acidi...  
JP2004089119A
To enhance deliciousness and flavor and to improve palatability while keeping natural sweetness by reducing vinegary feeling of a drink and food having the vinegary feeling.The food and drink is produced by adding a reduced starch syrup ...  
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...  
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 ...  
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...  
JP2004033111A
To provide a method for terminating high-acidity vinegar fermentation capable of producing in a short time the high-acidity vinegar suppressed in residual alcohol.The high-acidity vinegar is produced by aeration acetic acid fermentation ...  
JP2004000097A
To provide a leaf or extract of purple basil preserved in a state where anthocyanin coloring matter originating from the purple basil is concentrated.A method for treating the purple basil comprises (1) a step of adding table salt to the...  
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...  
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...  
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...  
JP2003310242A
To provide a method for producing a brewed vinegar having relatively light color tone or relatively slight flavor, therefore impairing no characteristics of materials, or the like, as objects to be used therewith, and to provide processe...  
JP2003299476A
To obtain high-rutin-containing brewed vinegar comprising Fagopyrum tataricum Gaerth. buckwheat as a raw material.The high-rutin-containing brewed vinegar contains rutin derived from Fagopyrum tataricum Gaerth. buckwheat in rutin concent...  
JP2003289867A
To obtain a new aconitase gene associated with acetic acid resistance, a microorganism by using the gene, and to provide a method for producing a vinegar having a high concentration of acetic acid by using the microorganism.A protein hav...  
JP2003289868A
To obtain a new acetic acid resistance gene associated with the acetic acid resistance, a microorganism containing the gene, and to provide a method for producing vinegar having a high concentration of acetic acid by using the microorgan...  
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...  
JP2003250514A
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 ph...  
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...  
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...  
JP2003524428A
(57) A summary and subject Offer of the economical production method of the 柿酢 powder which can control aroma and the taste, and is easy to drink, and reduces the loss of a nutrient in a curing process. Solution means Condense 12*18 ...  
JP2003226701A
To provide a method for dissolving chitosan obtained by deacetylation of chitin of a polysaccharide, into a highly concentrated solution resulting in a high concentration chitosan solution in a brown rice vinegar, which is used not only ...  
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...  
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 ...  
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...  
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...  
JP2003153683A
To provide a method for efficiently and readily producing a sea tangle vinegar having a good flavor with which mass production can be carried out by improving problems of a conventional method for producing the sea tangle vinegar.This me...  
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...  
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...  
JP2003137803A
To provide a medicine having cholesterol-reducing activity, sugar content absorption inhibitory activity, blood sugar elevation-suppressing activity, anti-obesity activity, anti-diabetes mellitus activity, stomach ulcer-suppressing activ...  
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...  
JP2003088354A
To provide an onion vinegar that includes γ-aminobutyric acid in high concentration by using onion and provide a method of efficiently producing vinegar including a high concentration of γ-aminobutyric acid from the squeezed juice of o...  
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...  
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...  

Matches 501 - 550 out of 1,268