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JP03080070 |
PURPOSE: To provide a ripening apparatus effective in accelerating the ripening of vinegar, etc., and composed of an electromagnetic wave antenna, an ultrasonic vibrator and a far infrared generation element placed on the inner wall of a...
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JP03061475 |
PURPOSE: To produce vinegar free from stimulating odor which vinegar has, retaining stable quality without causing separation of the ingredients when allowed to stand for long period and retaining the initial rich nutrients which sea gra...
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JP03039079 |
PURPOSE: To simplify pipes, controlling means, etc., for raw materials and saccharified unrefined edible vinegar and rationalize a process by providing a construction for arranging plural saccharifying tanks in series, receiving the raw ...
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JP03030654 |
PURPOSE: To obtain a healthy beverage, containing an antiobese amino acid, organic acid and polysaccharides and useful for removing deposition of fats, stagnant blood and lactic acid by mixing unrefined rice vinegar with a supernatant, r...
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JP03015378 |
PURPOSE: To readily condense fermentated vinegar without fail while keeping aroma peculiar to vinegar by carrying out the condensation during a process in which the fermentated vinegar is allowed to flow down along the surface of a freez...
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JP03015377 |
PURPOSE: To prepare a Panax ginseng drink vinegar free from the bitter taste and odor of Panax ginseng, having no sour taste and imparted with sweetness by mixing Panax ginseng or its extract with vinegar and lemon fruit and aging the mi...
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JP02303477 |
PURPOSE: To obtain the subject vinegar good in both taste and flavor and having cholesterol-reductive effect by carrying out the production of monacolin, a physiologically active substance by addition of red koji bacteria, alcoholic and ...
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JP02257871 |
PURPOSE: To obtain vinegar drink having good taste, easy to drink, relaxing sourness of vinegar and sweetness containing highly purified miraculin in vinegar drink. CONSTITUTION: Sarcocarp of miracle fruit is washed with water till washe...
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JP02231068 |
PURPOSE: To obtain the title fermented liquid capable of fermenting at a higher production rate by charging crosslinked chitosan beads whose surface are attached by an acetic acid bacterium into an alcohol-containing raw material liquid ...
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JP02211859 |
PURPOSE: To purify a vinegar in good workability and at a low cost by selectively removing isovaleric acid contained in the vinegar using corn as a raw material up to a concentration of ≤ a specific amount to effectively remove unpleas...
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JP02186976 |
PURPOSE: To efficiently obtain rice vinegar or rice wine having ancient aroma, taste and flavor on a large scale, by saccharifying rice, fermenting the saccharified rice a wheat koji and a specific yeast culture microorganism. CONSTITUTI...
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JP02174670 |
PURPOSE: To produce an edible vinegar, milder and tastier than conventional vinegar and hardly causing stuffy, peroxide smell, etc., by adding a liquor of gluconic acid fermentation to a raw material liquor in an optional stage for produ...
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JP02174669 |
PURPOSE: To obtain an acidic seasoning solution which is not clear itself and hardly causes settlings even in preservation for a long period by containing gums in an edible vinegar. CONSTITUTION: An acidic seasoning solution obtained by ...
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JP02174654 |
PURPOSE: To improve the filtration speed and the concentration ratio in the membrane filtration method and efficiently decolorize a liquid food without loss of active components by adding a coagulant or both of a coagulant and an adsorbe...
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JP02174668 |
PURPOSE: To obtain an acidic seasoning solution suitable especially for salad by containing specific amounts of acetic acid, gluconic acid and saccharides in brewed vinegar prepared from a fruit juice as a principal ingredient. CONSTITUT...
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JP02167063 |
PURPOSE: To obtain a seasoned vinegar having strong tastiness and mild taste by adding and mixing unrefined soy before alcoholic fermentation or a filtrate thereof to unrefined edible vinegar after completing acetic acid fermentation or ...
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JP02167064 |
PURPOSE: To obtain beautiful purplish red brewed vinegar excellent in color tone without separately using an additive by utilizing a sweet potato having purple flesh. CONSTITUTION: A sweet potato having purple flesh is mixed with KOJI (y...
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JP02150249 |
PURPOSE: To obtain a foamy seasoning useful as dressing or soup for TEMPURA (Japanese deep-fat fried food), having excellent adhesivity, increased contact area of lingual surface, uniformly flavoring the surface of target food with a sma...
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JP02135086 |
PURPOSE: To obtain vinegar of whey industrially and advantageously providing preservation and seasoning of food by adding whey mineral to natural vinegar. CONSTITUTION: Natural vinegar, preferably with synthetic vinegar is blended with w...
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JP02072859 |
PURPOSE: To obtain brewed vinegar having flavor specific of fruit juice in high yield with easy preparation management and shortened time required for preparation by passing raw material solution comprising sugar-containing solution mixe...
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JP02069173 |
PURPOSE: To obtain an mellow vinegar having high fermentation ratio and providing aroma characteristic of standing fermentation method by fermenting the vinegar under specific fermentation conditions in combination of aeration stirring f...
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JP02053477 |
PURPOSE: To provide the title composition capable of producing high- concentration vinegar in shorter time, containing, as active ingredients, 4,5- dihydro-4,5-dioxy-1H-pyrrolo[2,3-f]quinoline-2,7,9-tricarbox
ylic acid (PQQ) and Ca2+. CO...
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JP02039877 |
PURPOSE: To remarkably improve the production efficiency of a product in a reactor by using a bioreactor carrier consisting of a porous ceramics made of a ceramics and having a specific structure composed of a number of continuously inte...
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JP01312990 |
PURPOSE: To obtain a high-quality natural vinegar having low residual foreign odor by refining an edible vinegar prepared by the fermentation of corn, thereby removing phenylacetic acid in the vinegar to a prescribed concentration. CONST...
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JP01309675 |
PURPOSE: To obtain the subject vinegar having alleviated irritating smell and acidity of vinegar, excellently promoting preservation of health by blending vinegar with seven kinds of crude drug components including ginseng. CONSTITUTION:...
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JP01277482 |
PURPOSE: To obtain a fermentation raw material containing flavor of seaweeds and mineral component, by treating seaweeds with cellulase enzyme to convert polysaccharides in seaweeds into fermentable saccharide. CONSTITUTION: Seaweeds are...
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JP01265878 |
PURPOSE: To obtain a vinegar with its quality stably and favorably retained, by adsorption treatment, with a specific activated carbon, of a vinegar raw material before, during or after fermentation to free the final product lots from se...
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JP01261365 |
PURPOSE: To efficiently remove tryptophan, etc., from the subject tryptophan- containing solution, by using active carbon fibers as an adsorbent for the tryptophan and simultaneously regenerating the above-mentioned used fibers with wate...
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JP01257474 |
PURPOSE: To obtain a fruit vinegar having excellent flavor, by subjecting a fruit juice to alcoholic fermentation, distilling the resultant fermented unrefined vinegar, adding a seed vinegar to the distillation liquor, carrying out aceti...
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JP01257443 |
PURPOSE: To efficiently obtain the title food by extremely simple operation without deteriorating flavor of the food at all, by bringing the liquid food into contact with a fungus of a mold to decolor the liquid food. CONSTITUTION: A liq...
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JP01257446 |
PURPOSE: To prevent human mistakes and to reduce operation, by regulating temperature and stirred state of a liquid in a tank by a control value setting means of plural temperatures and plural times. CONSTITUTION: A solenoid valve 5 for ...
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JP01257475 |
PURPOSE: To obtain a fruit vinegar having excellent flavor, by subjecting a fruit juice to alcoholic fermentation, distilling the resultant fermented unrefined vinegar, adding a seed vinegar to the distillation liquor, carrying out aceti...
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JP01256376 |
PURPOSE: To sufficiently elute mineral substances contained in seaweeds and produce seaweed vinegar, having flavor and taste of the seaweeds added thereto, by subjecting a mixture of the seaweeds with a fermentative saccharide substance ...
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JP01243981 |
PURPOSE: To obtain the subject seasoning leaving little residual taste and odor of Panax ginseng in the palate and contributing to the maintenance of physical condition by preparing brewed vinegar or soy sauce from unpolished rice or fru...
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JP01228433 |
PURPOSE: To obtain a mild edible vinegar jelly without irritant smell and tastiness peculiar to vinegar and leaving any aftertaste, by thermally mixing edible vinegar with carrageenan and aging the resultant mixture. CONSTITUTION: Carrag...
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JP01199558 |
PURPOSE: To provide the above raw material composed of dried peel of satsuma mandarin, producible at a low cost and giving a product having satisfactory flavor and taste. CONSTITUTION: The objective raw material is composed of dried peel...
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JP01187077 |
PURPOSE: To efficiently carry out aging in a short period without impairing color, scent, flavor, etc., by irradiating a liquid to be aged in brewing food with far-infrared ray while cooling. CONSTITUTION: A liquid such as sake, etc., fe...
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JP01148174 |
PURPOSE: To permeate and heat unrefined soy or SAKE(Japanese rice wine) even to the depth thereof, contrive promotion of activity of a fermentative microorganism, shorten an aging period and rapidly brew unrefined soy, by irradiating the...
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JP01132369 |
PURPOSE: To completely remove carbon dioxide gas dissolved in a sparkling drink, by passing a sparkling drink containing carbon dioxide gas dissolved in supersaturated state through a filter to remove the most part of carbon dioxide gas ...
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JP01120275 |
PURPOSE: To obtain the titled food capable of supplementing vitamins and basic nutriments subject to deficiency, by dipping ginseng, soybean and UME (plum) fruit in rice vinegar, such as unpolished rice vinegar. CONSTITUTION: The aimed f...
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JP01098473 |
PURPOSE: To contrive improvement in production rate, by fermenting 'MOROMI' (unrefined vinegar) with acetic acid bacteria in a high concentration, filtering the fermentation liquor in a hollow fiber filtration device and recycling the fi...
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JP01098472 |
PURPOSE: To continuously obtain acetic acid by fermentation with increased production rate, by using a culture fluid prepared by cultivation using a water- soluble organic substance as a carbon source as the first culture medium. CONSTIT...
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JP01095766 |
PURPOSE: To prepare a food vinegar having excellent taste and flavor and free from malodor, by carrying out alcoholic fermentation of cereals in uncooked state after removing water-soluble substances from the cereals, subjecting the resu...
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JP01095767 |
PURPOSE: To produce vinegar stabilized in quality, preventing precipitation and reducing discoloration, by subjecting acetic fermentation mixture to ultrafiltration immediately after completion of the fermentation. CONSTITUTION: When vin...
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JP01067176 |
PURPOSE: To continuously and efficiently carry out reaction, such as acetic acid fermentation, by feeding a solution to be reacted and oxygen to a reaction column containing a honeycomb structural unit of porous ceramics containing immob...
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JP01047369 |
PURPOSE: To obtain desalted red UME (Japanese apricot) juice having vivid red purple of perilla, rich in perilla taste and nearly completely retaining flavor and taste characteristic to UME, by subjecting the perilla to immersing treatme...
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JP63296680 |
PURPOSE: To obtain vinegar of Angelica keiskei Koidz., having excellent aroma and mellowness without strength of vinegar and useful for keeping health, etc., by lightly drying roots of Angelica keiskei Koidz. in the sun, lacing the roots...
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JP63296681 |
PURPOSE: To obtain the titled tasty passion vinegar, having high aroma and mellowness and useful for keeping health, etc., by washing passion fruits with water, adding crystal sugar and brewed vinegar, thoroughly shaking and mixing them ...
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JP63283567 |
PURPOSE: To industrially produce mellow edible vinegar rich in aromatic components in a short period, by recovering aromatic components from a waste gas discharged during an acetic acid fermentation process, blending the recovered compon...
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JP63251075 |
PURPOSE: To obtain a product having high content of nutrients and preventing effects on fatness, by adding seed vinegar to kiwi fruit juice to adjust acidity, adding warm water and subjecting to acetic acid fermentation. CONSTITUTION: Ki...
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