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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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JP63216466 |
PURPOSE: To obtain food vinegar having excellent taste and flavor and high quality at a remarkably improved rate of production, by continuously supplying raw material liquid to a fermentation liquid at a specific extremely small depth un...
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JP63185367 |
PURPOSE: To obtain vinegar having excellent flavor free from occurrence of precipitation, by carrying out alcohol fermentation by the use of grain or fruit as a raw material to give an unrefined alcohol, filtering by an ultrafilter for p...
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JP63175637 |
PURPOSE: To adsorb and remove the impurities of food, by preparing an adsorbent containing synthetic laminar magnesium phillosilicate having not only a specific chemical composition and a specific X-ray diffraction peak but also a specif...
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JP63167786 |
PURPOSE: To eliminate chemical change during preservation and to alleviate an irritating smell of vinegar by gluconic acid formed in dissolving glucono delta lactone in water, by preparing powder vinegar blended composition obtained by a...
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JP63157970 |
PURPOSE: To obtain stale edible vinegar of good quality at a low cost, by adjusting soluble nitrogen component content of thermally undenatured grains with a glucoamylase formulation and yeast, carrying out alcoholic fermentation, then d...
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JP63141562 |
PURPOSE: To obtain a food capable of being readily used for food, having excellent lowering action on concentration of alcohol in blood, improved physiological action on prevention of deep drunkenness, bad intoxication, etc., by using vi...
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JP63137669 |
PURPOSE: To easily concentrate brewed vinegar in high efficiency, by neutralizing a brewed vinegar with an alkaline substance to form a brewed vinegar salt, concentrating the salt solution, adding an excess acidic substance to isolate ac...
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JP63123370 |
PURPOSE: To obtain the titled drink having drug effect, e.g. hypoglycemic property, etc., without coloring even in the presence of water, by adding an aloe extract prepared by treating a crude aloe extract with a fat-soluble organic solv...
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JP63123372 |
PURPOSE: To obtain the titled composition, capable of sterilizing vegetables by dipping, holding crispy texture as well as moderately cooking and suitable for treating the vegetables, by blending edible vinegar with saccharides and stevi...
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JP63109761 |
PURPOSE: To obtain the titled drink effective for reduction in weight, further improving skin diseases such as heat rash, pimple, freckle, wet tetter, athlete's foot, stain, etc., constipation, stiffness of the shoulders, amblyopia, remo...
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JP63098376 |
PURPOSE: To produce a vinegar having a nutriment and aroma of raw material thereof, by adding sugar liquid to a plant or fruit, producing unrefined vinegar from the mixture using enzyme, etc., adding ethanol to the unrefined vinegar and ...
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JP63091059 |
PURPOSE: To readily and surely carry out deodorization of a liquid seasoning in a state of holding original properties without causing deterioration, by dipping a specific dehydrating sheet in the liquid seasoning to absorb and remove od...
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JP63084475 |
PURPOSE: To enable high-efficiency acetic acid fermentation, by treating ceramics with an acid, filling the treated ceramics and an acetic acid fermentation raw material liquid into a fermentation tank and attaching acetobacter to the ce...
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JP63071167 |
PURPOSE: To prepare edible vinegar preventing the microbial contamination during the aging period, by subjecting refined starch having low crude protein content successively to saccharification, alcoholic fermentation and acetic acid fer...
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JP63068069 |
PURPOSE: A low-caloric readily drinkable health vinegar, consisting essentially of an extract solution prepared by dipping specific hard mushroom and herbs in a mixture solution of an edible brewed vinegar and edible acid and having impr...
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JP63059874 |
PURPOSE: To prepare brewed vinegar having excellent quality in shortened preparation time, with guaranteed stable saccharification and fermentation and facilitating the management of the preparation process, by simultaneously carrying ou...
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JP63042682 |
PURPOSE: To prepare a food vinegar having excellent taste and flavor and high acidity, in high yield, by simultaneously carrying out the alcohol fermentation and acetic acid fermentation of molasses under restricted supply of air in a ma...
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JP62262984 |
PURPOSE: To obtain a delicious health vinegar having excellent taste, flavor and quality, effectively utilizing waste, by adding oyster shell and/or coral or their treated product to food vinegar during production process and/or to produ...
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JP62259563 |
PURPOSE: To improve the utilization ratio of raw material and production yield in the production of a food such as SAKE (Japanese rice wine), SHOCHU (unrefined distilled spirits), etc., using rice malt, by using a fluidized malt. CONSTIT...
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JP62236484 |
PURPOSE: To prevent escape of microorganisms from immobilized product, by immobilizing microorganisms belonging to Acetobacterium genus together with a growth-promoting nutrient, thereby effecting sufficient proliferation of the microorg...
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JP62232330 |
PURPOSE: To obtain a dried edible plant for preservation in a shape of holding natural form and use the plant for food or float the plant on various drinks or nondrinkable liquid for admiration, by dipping leaves and/or stems of an edibl...
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JP62208267 |
PURPOSE: To obtain a mild and tasty health vinegar containing remarkably enriched vitamin C, by adding Malpighia punicifolia or a treated material thereof to edible vinegar. CONSTITUTION: Unripe fruits W fully ripened fruits or new leave...
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JP62198381 |
PURPOSE: Fruit pulp of MARMELO (Cydonia oblonga) is used to effect alcohol fermentation and acetic acid fermentation to produce a vinegar having very good flavor originating from MARMELO fruit with reduced smell of acetic acid. CONSTITUT...
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JP62163680 |
PURPOSE: To obtain an unpolished rice vinegar with a high acetic acid concentration, by cooking unpolished rice without washing, cooling the cooked unpolished rice, mixing a specific amount of black-KOJI mold, adding water, charging the ...
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JP62158485 |
PURPOSE: To produce a highly active immobilized microorganism having high mechanical strength and excellent permeability and compatibility to the liquid to be treated, by including a microorganism in a microcapsule composed of a spherica...
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JP62146590 |
PURPOSE: An edible vinegar, obtained by adding coral sand and capable of enhancing the alkalinization of edible vinegar and contributing to the health of the human body. CONSTITUTION: An edible vinegar obtained by washing, e.g. naturally...
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JP62143681 |
PURPOSE: To obtain a pulverized organic acid maintaining excellent flavor and taste and having adjustable acidity, by adding a specific amount of cyclodextrin and water to an organic acid and spray-drying the mixture. CONSTITUTION: An ed...
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JP62107781 |
PURPOSE: To obtain a vinegar drink easy to drink and excellent as a health food, by mixing a vinegar, a sweetener, aloe juice, extract of Gynostemma pentaphyllum, an organic acid for food, an organic acid salt or carbonate for food and w...
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JP62093236 |
PURPOSE: Naturally occurring materials, such as fruits and vegetables are separately dipped in vinegar made from rice and aged at a certain temperature for a long period of time and the resultant plurality of the vinegars containing sing...
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JP62087083 |
PURPOSE: To obtain edible vinegar having a high concentration of succinic acid and improved tasting property, by subjecting unrefined vinegar containing fumaric acid to acetic acid fermentation to form acetic acid and converting the fuma...
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JP62087084 |
PURPOSE: The titled edible vinegar, obtained by mixing brewed vinegar with a lower fatty acid monoglyceride and brewing alcohol, having high sterilizing power without deteriorating the taste thereof and useful as a material for SUSHI (vi...
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JP62087069 |
PURPOSE: Liquid seasoning is cooled down lower than a specific temperature, before heat treatment so that sterilization conditions can be made milk, because the seasoning is free from sporophytes, whereby the deterioration of the seasoni...
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JP62087085 |
PURPOSE: To make it possible to carry out continuous operation for production of edible vinegar in high concentration and quality for a long time, by placing a support having a buckling strength in a fibrous carrier having adhered acetic...
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JP62083882 |
PURPOSE: To eliminate bad smell of a ginseng and obtain a readily drinkable ginseng vinegar, by adding a powdered ginseng and perfume to an alcoholic solution containing an added natural fruit juice containing citric acid and dissolving ...
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JP62061580 |
PURPOSE: To mass-produce edible vinegar at a low cost in a short time, by subjecting sugar in a fruit juice to alcoholic fermentation with yeast fungi of the beads thereof and continuously converting the alcohol content into vinegar with...
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JP62055072 |
PURPOSE: To obtain UME vinegar suitable as an improved alkali healthy food, having alleviated vigorous acidity of UME vinegar of its own, by adding hot spring water of sodium hydrogencarbonate containing a mineral substance to pressed UM...
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JP62055070 |
PURPOSE: To produce date vinegar having flavor of date of its own and extremely improved nutritive value, by subjecting dates as a raw material to alcohol fermentation and then to acetic acid fermentation. CONSTITUTION: Dates are sterili...
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JP62055071 |
PURPOSE: To produce date vinegar for drinking having flavor of UME (Japanese apricot), optionally having a color derived from Perilla frutescens, by flavoring date vinegar produced from date as a raw material with UME and Perilla frutesc...
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JP62051976 |
PURPOSE: To produce an edible vinegar having excellent taste and flavor continuously in high yield, by filling a fibrous carrier in a fermentation column having a structure to enable the passage of a liquid, applying acetobacter to the c...
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JP62044164 |
PURPOSE: To obtain viscous vinegar having improved flavor and taste, by carrying out continuous two-stage fermentation by the use of acetic acid bacteria belonging to the genus Acetobacter or Gluconobacter. CONSTITUTION: Viscous vinegar ...
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JP62044165 |
PURPOSE: To obtain acid seasoning having improved flavor, by grinding rice and/or maize, subjecting it to alcohol fermentation by unboiled or unsteamed enzymatic method, denaturing an unrefined alcohol, subjecting it to soild-liquid sepa...
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JP62029963 |
PURPOSE: To provide a vinegar for perpetual youth, obtained by adding vinegar and nutrients to mineral water and effective to directly activate the natural remedying power. CONSTITUTION: Mineral ore 1 is put into water and left for a def...
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JP62022586 |
PURPOSE: To obtain an edible vinegar having mild and improved taste and flavor from the seed and the wooly core of pumpkin, by extracting the speed and the wooly core of pumpkin, and adding the extracted component to an edible vinegar or...
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JP62014778 |
PURPOSE: To seal the gas and liquid in a self-sucking stirring deep fermenter using an easily producible inexpensive structure, and to enable the fermentation in high efficiency, by using a gas-dispersing stirring blade attached to a hol...
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JP62011060 |
PURPOSE: To remove unpleasant smell, soften irritant salty and acid tastes and impart mellow flavor with body, by hydrolyzing a proteinaceous material with a cuttlefish liver protease and adding and incorporatiang the resultant water-sol...
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JP61271978 |
PURPOSE: Drink useful as drink for health and for beauty culture, containing vinegar having dissolved pearl powder as a main component. CONSTITUTION: For example, 5wt% pearl powder is dissolved in vinegar such as apple vinegar, rice vine...
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JP61268171 |
PURPOSE: To obtain a vinegar containing vegetable extract component and free of sharp taste of vinegar, keeping the characteristic features of vegetable used as the raw material, by using an aqueous extract of extractable component of ve...
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JP61260874 |
PURPOSE: To produce an excellent edible vinegar having a flavor unique to a spice imparted to the acid taste and acid smell of the edible vinegar, by carrying out acetic acid fermentation in the presence of the spice. CONSTITUTION: Ferme...
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