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Matches 501 - 550 out of 1,171

Document Document Title
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
JP2000014379A
To obtain a brewed vinegar of garlic by a fermentation using yeast, having a garlic feeling not to make a person anxious about it, not greening, having a good flavor since a vinegar obtained by immersing garlic in vinegar has a sharp gar...  
JP3021871B2
PURPOSE: To obtain vinegar with good flavor and low irritating odor and sourness by incorporating a nonionic surfactant and a fatty acid ethyl ester into the production system at the preparation, during or after completion of acetic acid...  
JPH11318403A
To provide a delicious health drink compounded with vinegar known as a health-promoting food, especially wine vinegar, in contrast with the common sense that a drink compounded with wine vinegar is impracticable owing to the characterist...  
JPH11299454A
To further widen the way to the application of dolomite to foods by solubilizing dolomite as a carbonate mineral involving both calcium and magnesium. The subject solubilization can be accomplished by adding dolomite to a solution of an ...  
JPH11266826A
To provide a saffron-containing composition and product having strong saffron flavor compared with conventional saffron-containing composition and product. This saffron-containing composition contains saffron and/or a saffron component, ...  
JPH11266833A
To provide a method for producing a health food containing a healthful component such as organic acid extracted from the seeds of Japanese apricot in a high concentration esp. a health foot having a low content of salt and easily applica...  
JPH11225738A
To obtain a plum vinegar composition capable of using as a material for drink or cooking, a preservative for perishable foods such as vegetables, meats and fishes and shellfishes, antiseptics for hands, tools, etc. for cooking, effective...  
JP2936355B2  
JP2928225B1  
JP2918147B2  
JPH11179342A
To provide an apparatus for collecting dust in a waste liquid, adjusting values of COD and BOD and removing a high content of salt in order to effectively use waste liquid in a process of producing umeboshi. An adsorbent is charged from ...  
JPH11178534A
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...  
JPH11178565A
To obtain a high-acidity white vinegar with low pungent odor and mitigated pungent taste, capable of rendering the flavor of dressings mild when used for producing such emulsified-type dressings. This mild white vinegar is such one that ...  
JPH11146781A
To obtain the subject fruit vinegar containing ≥100 g fruit juice per 1L fermented vinegar by allowing either of a flavorful acid citrus fruit juice having a small citric acid content, and a diluted liquid thereof to be subjected to an...  
JP2893953B2  
JPH11127842A
To obtain an Ume (a Japanese apricot) vinegar mineral food material reduced in strong acid taste peculiar to an Ume vinegar and containing a magnesium salt useful as a healthy food. This Ume vinegar mineral food material is produced by a...  
JP2928225B2
To provide a method for producing a health food containing a healthful component such as organic acid extracted from the seeds of Japanese apricot in a high concentration esp. a health foot having a low content of salt and easily applica...  
JPH11113557A
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...  
JP2886252B2  
JP2879218B2  
JP11075860A
To obtain the subject new gene comprising the DNA of a structural gene coding for an esterase protein having a specific amino acid sequence and capable of giving recombinant Acetobacter, etc., for producing excellent vinegar containing h...  
JPH1169967A
To obtain a health vinegar capable of suppressing irritating smell and sourness of vinegar to make the vinegar mild and improving keeping quality of cooked rice and useful for seasoning or the like. For example, 50 g sodium acetate, 30 p...  
JP2866286B2  

Matches 501 - 550 out of 1,171