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Patent Searching and Data


Matches 501 - 550 out of 1,249

Document Document Title
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...  
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...  
JP2003070446A
To provide a commodity which has a dietary effect, does not reduce the physical strength of an eater, even when the amounts of meals are reduced, and can reduce the weight of the eater, even when the amounts of the meals are not reduced,...  
JP2003047456A
To produce fermented vinegar which is a food having high additional value, and has anti-radical activities and angiotensin I converting enzyme-inhibiting activities, ethanol and a functional food such as alcohol beverages containing them...  
JP2003033169A
To provide a vinegar which has a high amino acid content, has increased deliciousness, and scarcely has the smell of fermented soybeans without any additional treatment such as a protease treatment, although a Bacillus natto-treated prod...  
JP2003033170A
To provide a method for producing a vinegar from Okinawa rice brandy distillation residue which plentifully contain active ingredients and has excellent storability and preservability. This method for producing the vinegar from the Okina...  
JP2003024042A
To obtain a vinegar reduced in irritating smell and sour taste and having mellow taste, to provide a method for producing the vinegar and to obtain a food or a beverage containing the vinegar.Aqueous extract of an aged tea material obtai...  
JP2003024006A
To provide a novel type vinegar or acidulated food paste mainly having excellent flavor and refreshing sourness, used as a food material such as a seasoning material or beverage material, and produced by using fruits and/or vegetables, a...  
JP2003000206A
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 ...  
JP2002335944A
To provide a whey vinegar which has a mild flavor and a reduced astringent taste.The whey vinegar is characterized by having a calcium content of ≤30 mg/100 ml and a magnesium content of ≤10 mg/100 ml. The whey vinegar having the cal...  
JP2002315564A
To provide a method for producing a red vinegar obtained by using the color possessed by Monascus purpureus, by carrying out acetic fermentation without damaging the active ingredient possessed by the Monascus purpureus.This red vinegar ...  
JP3339548B2  
JP2002272427A
To provide an enriched material where gourd is served as the calorific source doubling as the health protective source.This enriched material is obtained by milling gourd seeds. The other objective enriched foods include grain flour such...  
JP2002253212A
To establish a method for breeding an auxotrophic mutant of a useful yeast with diploid or higher by modifying mutation conditions including ultraviolet irradiation, to provide the industrially useful autotrophic mutant, and to provide a...  
JP2002218939A
To provide Modena balsamic vinegar in a form suitable for foods, while balsamic vinegar is not suitable for the foods except the vegetables, especially meats, fishes and pastas, because having strong acidity and high fluidity.This balsam...  
JP2002516816A
(57) Summary book invention The hydroxy acid, dicarboxylic acid, or amino acid ester of a phytosterol and/or フィトスタノール, Or it is related with the edible-fat-and-oil composite containing the mixed ester of alcohol of dicarb...  
JP2002153254A
To produce a new edible vinegar comprising rich organic acids or amino acids different from a conventional rice vinegar, etc., at a low cost by using a distillation residuum of Awamori (traditional distilled alcoholic beverage of Okinawa...  
JP2002142748A
To produce mellow and health-promoting sweet potato vinegar having a transparent ruby color by using sweet potato and red malted rice owing to generation and mixing of a little amount of citric acid in addition to generated acetic acid.T...  
JP2002125623A
To provide a vinegar, soft-shelled turtle and honey health food product that has solved the problems of the acidic taste and odor caused by the vinegar and the spoilage and unpleasant smell of the soft-shelled turtle and honey food produ...  
JP2002119241A
To develop a vinegar composition which maintains the bacterium proliferation-inhibiting effect of the vinegar, controls the acetic acid flavor of the vinegar and has improved food preservability without affecting the taste and texture of...  

Matches 501 - 550 out of 1,249