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Patent Searching and Data


Matches 501 - 550 out of 752

Document Document Title
JP04267874
PURPOSE: To enable surface culture excellent in culture efficiency using simple equipment and operation by fixing and arranging a flat platy carrier on a liquid surface, applying productive microorganisms and increasing the gas-liquid in...  
JP04222586
PURPOSE: To obtain a new vinegar having physical condition adjusting functionality together with mild and light sourness and flavor. CONSTITUTION: The objective vinegar is obtained by carrying out alcohol fermentation and acetic acid fer...  
JP04218362
PURPOSE: To provide a food vinegar containing galactooligosaccharide having biological regulation function and provide a process for the preparation of the vinegar. CONSTITUTION: The present invention is characterized by the addition of ...  
JP04200379
PURPOSE: To reduce the irritating smell and sour taste of a vinegar by adding a nonionic surfactant to an unrefined vinegar or unrefined fermented product. CONSTITUTION: An unrefined vinegar on the preparation of acetic acid by a ferment...  
JP04190780
PURPOSE: To prepare a transparent and fragrant edible vinegar having good taste and flavor by treating a citrus fruit juice with an enzymatic preparation to obtain a transparent fruit juice, adjusting the acidity of the juice, inoculatin...  
JP04179468
PURPOSE: To obtain brewed vinegar having mildness and excellent flavor because of high content of intracellular flavoring components, comprising SAKE (rice wine) prepared by using a temperature-sensitive autodigestive yeast as a raw mate...  
JP04158778
PURPOSE: To prepare a food vinegar useful as a health food by immersing dried galenica plant in brewed vinegar. CONSTITUTION: The objective food vinegar can be prepared by immersing dried galenica plant {9146/28}e.g. OUSEI (rhizome of Po...  
JP04152879
PURPOSE: To obtain the healthy title drink capable of canceling ingredient taste characteristic of Shochu (low-class distilled spirits), having mild taste, having no nasty aftereffects such as aftereffects of the night's drink and alkali...  
JP04088990
PURPOSE: To industrially advantageously obtain acetic acid without using expensive hydrogen by adding an anaerobic acid-producing bacterium to methanol and carbon dioxide, etc., and subjecting methanol, etc., to anaerobic fermentation. C...  
JP04084873
PURPOSE: To mitigate the smell of herb by mixing small pieces of plural kinds of medicinal herbs with soy sauce and vinegar. CONSTITUTION: The objective seasoning can be prepared by mixing soy sauce, vinegar and small pieces of plural me...  
JP04079854
PURPOSE: To produce the subject pickles rich in flavor and free from bitter taste by immersing vegetative pieces and rootstock pieces of Japanese horseradish in a vinegar solution contained in a tightly sealed container. CONSTITUTION: Ob...  
JP04058878
PURPOSE: To obtain brewed vinegar stably colored to heat by extracting a pigment ingredient from refined sugar of black rice or unpolished rice by brewed vinegar and coloring the above-mentioned brewed vinegar into red. CONSTITUTION: A p...  
JP04053475
PURPOSE: To obtain the subject formulation steeply improving and increasing preserving effect to food without generating acetic acid odor containing polylysine (salt) in an aqueous solution of acetic acid. CONSTITUTION: At least 0.01wt.%...  
JP04051886
PURPOSE: To improve the long-term preservability and health retainability of a mixed vinegar by adding pectin-containing inverted sugar or isomerized sugar to the vinegar. CONSTITUTION: A sucrose solution comprising approximately 30wt.% ...  
JP04016182
PURPOSE: To improve the utilization degree of raw materials and the taste of a liquor or food by employing an microorganisum and/or enzyme having a protein body (PB-1) decomposing ability. CONSTITUTION: Koji fungus such as Aspergillus or...  
JP04008281
PURPOSE: To enable obtaining of a suitable favorite food and a raising promoter for crops, etc., by subjecting a liquor solution for producing brewed vinegar and aqueous mixture of an animal protein peptide to organic acid fermentation. ...  
JP03292878
PURPOSE: To obtain alcoholic beverages and food having abundant flavor and improved in utilization ratio of raw material by absorbing water into a raw material for alcoholic beverages and food and then subjecting water-absorbed raw mater...  
JP03280848
PURPOSE: To obtain the title novel foods having taste and shape thereof entirely different from the ones hitherto produced by heating starch with other foods to form a gel-like formed article and freezing the formed article. CONSTITUTION...  
JP03262475
PURPOSE: To obtain the title muscovado vinegar suitable as seasoning, healthy drink, etc., having good taste, by fermenting an aqueous solution of muscovado vinegar to prepare muscovado vinegar, adding leaves am fruits of loquat to the m...  
JP03254672
PURPOSE: To obtain potato vinegar in production processes shortened by continuation and in reduced production cost by passing a saccharified liquid through beads in which yeast and acetrobacterium are immobilized. CONSTITUTION: Yeast cul...  
JP03216179
PURPOSE: To provide the subject sediment-settling agent composed of a silica sol consisting of plural silica particle groups having different particle size distributions, exhibiting high sediment-settling speed and capable of shortening ...  
JP03201973
PURPOSE: To accomplish the process simplification for fermentation by saccharification through such processes that the first tank is charged with raw materials followed by transferring the materials into plural tanks arranged in parallel...  
JP03147776
PURPOSE: To prepare a vinegar containing large amounts of amino acids by adding acetic acid to the residual solution prepared by distilling a sake (Japanese rice wine) using rice as a raw material at low temperature to remove alcohol. CO...  
JP03130066
PURPOSE: To obtain vinegar good for health, having high content of amino acid in fermenting an alcohol contained in SAKE (rice wine) comprising rice as a raw material with acetic acid bacteria by stopping fermentation in a specific range...  
JP03123480
PURPOSE: To prepare edible vinegar having excellent taste and flavor by contacting an edible vinegar originated from cereals, fruits or sugars with a nonionic porous synthetic adsorbent, thereby adsorbing and removing ill-odor substances...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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 ...  
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...  
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 ...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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:...  

Matches 501 - 550 out of 752