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Patent Searching and Data


Matches 501 - 550 out of 1,198

Document Document Title
JP3276412B2
PURPOSE: To produce a vinegar product free from an unpleasant smell of characteristic vinegar of rice. CONSTITUTION: An unrefined raw material of vinegar is denatured by a conventional method and then aged and preserved in a low-temperat...  
JP3276989B2
PURPOSE: To obtain the solid brewed vinegar not having an irritative smell, having a good flavor, and useful as a raw material for producing healthy foods by mixing a brewed vinegar with swollen grains, swollen starch, etc., for the abso...  
JP2002017336A
To produce a vinegar from honey using a young stem of a sugarcane as a fermenting microorganism, and a method for producing the vinegar.This vinegar is obtained by adding a sap prepared by pressing the young stem of the sugarcane to a li...  
JP2002017335A
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 ...  
JP3270732B2
To provide a method for reducing the concentration of sodium in a plum vinegar or a desalinized plum juice, and further to provide a method for producing a plum juice drink having decreased sodium concentration and increased potassium co...  
JP2002010749A
To provide a non-salt plum vinegar-containing low-salt soy sauce rich in taste, flavor and nourishment.This method for producing non-salt plum vinegar-containing low-salt soy sauce comprises blending 70 pts.wt. of a soy sauce brewed thro...  
JP2002000254A
To obtain a delicious vinegar comprising a large amount of various kinds of physiological active components contained in unpolished wheat and unpolished rice.This method for producing vinegar of unpolished wheat and unpolished rice is ac...  
JP3264836B2
To obtain a simply, efficiently and profitably produced seasoning having a familiar and aged taste, free from fishy smell and exhibiting complicated flavors comprising a new taste, a new body, etc. This seasoning contains a crustacean an...  
JP2001352966A
To provide a lee-precipitator having rapid lee-precipitation rate of fermented liquid food and capable of shortening the period of time required in coagulating, precipitating and separating protein turbid materials.This lee-precipitator ...  
JP2001346511A
To solve the problems of a salting process in a salted plum production process comprising the growth of a film-forming yeast on the surface of plum vinegar in a pickling tank to deteriorate the palatability of the salted plum and the plu...  
JP2001346540A
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 markedl...  
JP2001333762A
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 ...  
JP3249205B2
PURPOSE: To provide the method for improving the taste of a liquid food material such as soy, noodle soup, vinegar, juice or water. CONSTITUTION: A molded borosilicate glass product is thermally treated to form the first phase 14 slightl...  
JP2001517678A  
JP2001245685A
To develop the new use of MgCl2.6H2O and H3PO4 and contribute to the health maintenance of living body under the concept that there is no research for the physiological action of struvite (MgNH4PO4.6H2O) known as an important reagent for...  
JP3228550B2
PURPOSE: To efficiently obtain vinegar of amaranth as new brewed vinegar suitable for intake of vegetable allergic patients by saccharifying seeds of amaranth in an unboiled or unsteamed state as it is and subjecting the saccharified see...  
JP2001190266A
To effectively utilize the distillation residual liquid of SHOCHU. This method for producing the fermented vinegar from the distillation residual liquid discharged from a process for producing the SHOCHU, characterized by including a pro...  
JP2001169745A
To provide a method for easily reusing bean-curd refuse in large quantities as an edible product through solving the problem that perishable bean-curd refuse is one of foods to be discarded because of being difficult to be effectively ut...  
JP2001161341A
To provide a mushroom vinegar (liquor) produced by immersing a mushroom rich in drug components in a vinegar (liquor) and provide its production method to facilitate the taking of the components of agaricus mushroom and Hericium erinaceu...  
JP2001161313A
To provide a fermenter enabling continuous brewing of a liquid fermented food such as fish soy which has not been attainable through using conventional batch fermenters.This fermenter has the following structure: at least two compartment...  
JP3195592B2
To provide persimmon vinegar obtained by fermenting astringent persimmons and improved in the value of product and economical efficiency, and to provide means for producing the persimmon vinegar. This persimmon vinegar is produced by ino...  
JP2001145477A
To pickle a variety of mushrooms in vinegar and produce a variety of mushroom vinegars in this case six kinds of mushrooms including Agaricus blazei Murill and the like are strictly selected and the active ingredients and in these mushro...  
JP3186869B2
PURPOSE: To obtain a tool for improving the tastiness of various liquid favorite foods. CONSTITUTION: This tool is equipped with a permeation membrane material (11b) for permeating a liquid favorite food and a cylindrical member (21b), h...  
JP2001086962A
To obtain a drink good for health and containing persimmon vinegar which is free from browning phenomenon or colored precipitate formation and obtained by fermentation under specific conditions of astringent persimmon impossible in comme...  
JP2001086977A
To provide persimmon vinegar obtained by fermenting astringent persimmons and improved in the value of product and economical efficiency, and to provide means for producing the persimmon vinegar. This persimmon vinegar is produced by ino...  
JP2001069940A
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...  
JP2001069965A
To provide a fruit vinegar in which a mild flavor, especially an acetic acid smell, is controlled, and to provide a fruit vinegar drink. This fruit vinegar is produced by adding a speed vinegar to an alcohol fermentation product at the m...  
JP2001061439A
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...  
JP2001046048A
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 ...  
JP3160478B2
PURPOSE: To obtain a high-quality liquid brewed food such as SAKE (Japanese rice wine), soy sauce or edible vinegar from hard rice such as Thai rice by drying the hard rice, regulating the moisture content thereof to a specific value or ...  
JP3160560B2
To obtain ginseng vinegar for medicinal use, containing components of ginseng and having flavor thereof. This ginseng vinegar containing components of ginseng and having improved flavor thereof is produced by saccharifying starch, etc., ...  
JP2001017116A
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 um...  
JP3148935B2
PURPOSE: To obtain the subject vinegar having mild and plain sourness and flavor by containing a branched oligosaccharide. CONSTITUTION: A mixture of branched oligosaccharide-containing saccharide and alcohol for vinegar production is su...  
JP2001008676A
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...  
JP3119365B2  
JP2000342242A
To provide a method for producing a turmeric juice or a turmeric drink capable of simply and enjoyably being drunk as a health drink at any time by diluting turmeric vinegar or turmeric sake with carbonated water, water or the like.This ...  
JP2000300205A
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...  
JP3124745B2
To provide a method for brewing a vinegar by using at least a fruit of papaya as a raw material, by which the characteristics of the raw material fruit can be drawn out at maximum as compared with the conventional brewing method, and fur...  
JP3090786B2  
JP2000217540A
To obtain an inexpensive, highly versatile food composition containing a gustatoriness-improving ingredient which is obtained by subjecting sugar cane-derived bagasse to extraction with a solvent such as water, and capable of improving t...  
JP2000197474A
To obtain an edible vinegar having a good mellow taste, hardly losing acid taste and being slow in putrefaction by treating a raw material with a desalted sea water in processes of water absorption and steaming of the cereal raw material...  
JP2000197470A
To obtain a healthy beverage capable of being produced by a very simple method by using easily available naturally fermented vinegar in the market, preferably the naturally fermented black vinegar, Japanese apricot fruits and sugar. This...  
JP3065696B2  
JP3084569B2
PURPOSE: To provide a new vinegar having mellow, plain sour taste and flavor, excellent in preservability and also having physical condition-regulatory functionality. CONSTITUTION: The objective new vinegar can be obtained by conducting ...  
JP2000157253A
To obtain a vinegar containing citric acid and gluconic acid, capable of effectively utilizing resources, expecting reasonable cost and much consumption, excellent in safety and useful for health, etc., by using distillation residue gene...  
JP2000152775A
To obtain the subject food with slight sourness, bitterness and fermentation odor each peculiar to black vinegar by adding specified amounts of dextrins to black vinegar followed by subjecting the resultant black vinegar to drying treatm...  
JP2000139396A
To expand the utilization of violet sweet potato by extracting a violet pigment extract from the raw violet sweet potato with an acidic solution, for example, an organic acid and using the extract for vinegar. The pigment is extracted fr...  
JP3036746B2  
JP2000102364A
To improve two ingestion inhibiting factors of a spirulina food in which effect on health hardly appears by continuous intake of the food and the color of excrement becomes blue-green by the intake, though the food is excellent in nutrit...  
JP2000032945A
To obtain a clear extract, vinegar, jam and sugar candy or the like of carrot in high quality in a short time and under energy saving. In this method, raw carrot is frozen, defrosted and squeezed, and is separated into a clear juice and ...  

Matches 501 - 550 out of 1,198