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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 ...
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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, ...
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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...
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JP2936355B2 |
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JP2928225B1 |
[wrap up] [Task] Provided is a method for producing a health food containing a high concentration of ingredients useful for health such as an organic acid extracted from ume nuts, and particularly a method for producing a health food hav...
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JP2918147B2 |
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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 ...
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JP2893953B2 |
A bifidobacterium growth promoter containing gluconic acid, a nontoxic salt thereof and/or glucono- delta -lactone as the active ingredient. It has not only a selective bifidobacterium growth promoter effect but also the effect of inhibi...
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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...
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JP2886252B2 |
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 materi...
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JP2879218B2 |
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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...
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JP2866286B2 |
PURPOSE:To provide an alcoholic drink or food rick in gustativeness and improved in protein utilization over that wit the case in conventional technologies. CONSTITUTION:The objective drink or food can be obtained by saccharifying and/or...
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JP2858177B2 |
PURPOSE: To provide the subject vinegar produced by acetic acid fermentation of a mixture of branched oligosaccharide-containing saccharides and alcohol for production of vinegar and having a mild and light sour taste and flavor in combi...
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JPH1128074A |
To provide a food in which all power and granules are mixed with black vinegar powder and which has a new taste and a new shape and enables that anyone easily eats the black vinegar powder having a characteristic smell and a characterist...
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JPH1118752A |
To provide a method for producing vinegar capable of satisfying an amount of mineral component and taste by using aloe in relating to obtain aloe vinegar and a method for producing aloe vinegar by using aloe such as Aloe bella or Aloe ar...
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JP2832884B2 |
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JP2832009B2 |
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JP2828210B2 |
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JP2826989B2 |
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JPH10304866A |
To provide a process for producing a seaweed vinegar sufficiently containing the seaweed components and keeping the characteristic taste and flavor of seaweed. This seaweed vinegar can be produced by decomposing a raw seaweed such as tan...
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JP2823457B2 |
PURPOSE: To produce a vinegar having a high content of acetic acid in a high production amount. CONSTITUTION: This fermentative method for producing vinegar comprises trickling a must downward through support beds colonized with Gluconob...
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JP2802844B2 |
PURPOSE:To prepare liquor or food emitting fragrance by heating in improved utilization efficiency of raw material by heating an unrefined SAKE (Japanese rice wine) at the stage of the saccharification, fermentation, etc., of the unrefin...
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JPH10248551A |
To obtain a high color valency vinegar by saccharizing and fermenting starchiness raw material, etc., adding sweet potato containing anthocyane thereto, followed by an acetic fermentation to allow an effective elution of the coloring mat...
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JPH10179134A |
To prepare a vinegar, capable of preventing the destruction of allicin excellent in antimicrobial activities, etc., and enabling the mass production. A pressed garlic juice is naturally aged for ≥1 week and the aged garlic juice is mix...
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JPH10155471A |
To provide a method for producing alcoholic drinks by which the multiplying of saprophytes is suppressed in spite of use of a not pregelatinzed and not steamed raw grain, and to reuse the sake (Japanese rice wine) lees after obtaining th...
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JPH10150971A |
To obtain a high-quality brewed vinegar without putrefaction, by adding sweet potato to an unrefined primary vinegar prepared from a koji, yeast and water to give an unrefined secondary vinegar, subjecting the vinegar to alcohol fermenta...
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JP2762087B2 |
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JPH10117722A |
To prepare a spirit seasoning containing a salty taste, an acid taste and Umami dissolved therein. This spirit seasoning is prepared by adding pickled Ume fruits (a Japanese apricot) in an amount of 100-300g based on 1.8L liquors and an ...
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JP2747569B2 |
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JPH1057007A |
To provide a mild and refreshing acidic seasoning having mitigated stimulating smell and taste caused by food vinegar. This mild acidic seasoning contains 1.0-3.0wt.% of acetic acid, 4.0-12.0wt.% of gluconic acid and 5.0-15.0wt.% of a su...
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JP2717225B2 |
PURPOSE: To obtain clear high-quality acetic acid in high yield by making a cellulase exist during fermentation of acetic acid and culturing crystalline cellulose produced by lactic acid bacteria while hydrolyzing. CONSTITUTION: A cellul...
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JPH1028567A |
To obtain the subject beverage which can be easily and continuously drunk and is rich in nutrients and enhanced in efficacy by adding extract of sea tangle and specific additives to a mixture of four kinds of brewed vinegars and diluting...
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JPH09275969A |
To obtain an edible vinegar fortified by a natural vitamin C included in a fruit of acerola and a method for producing the edible vinegar. This edible vinegar fortified by the vitamin C is obtained by cutting a fruit of acerola into at l...
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JPH09275894A |
To enable an UME (Japanese apricot) vinegar to prevent an UME mold from growing thereon by adding a specific ingredient, and to obtain a salt-reduced pickled UME rich in mineral balance by adding another specific ingredient thereto. A fu...
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JPH09163973A |
To obtain a brewed vinegar useful as a seasoning rich in flavor, a health drink, etc., by boiling a garlic scale with steam, grinding and pressing the scale to give a juice, adding a saccharide and yeast fungus to the juice, subjecting t...
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JP2621962B2 |
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JP2610439B2 |
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JP2577793B2 |
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JPH0928370A |
To provide a method for producing a garlic vinegar as a seasoning and a healthy food rich in flavor by utilizing the fermentation with a yeast. A garlic bulb heated with steam is quick cooled to the time just before the freezing and pres...
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JPH0923860A |
To obtain a food preservative not giving feeling of flavor or sour taste of vinegar or acetic acid to tongue while improving preservability of foods by using vineger or acetic aicd. Vineger or acetic acid is mixed with one or more than t...
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JP2564147B2 |
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JPH08322503A |
PURPOSE: To obtain a seasoning containing plum vinegar, usable without deteriorating the flavor of a food material and preservable over a long period and to provide a process for producing the seasoning. CONSTITUTION: Plum vinegar having...
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JP2558038B2 |
PURPOSE: To obtain an edible vinegar and an UME (plum) vinegar composition, excellent in mineral and an acid alkali balances and tastiness and having salt- reducing effects. CONSTITUTION: The objective functional edible vinegar compositi...
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JP2555255B2 |
PURPOSE: To provide a new ice nucleus-forming bacterium not exhibiting plant pathogenicity and growing at a high rate, an ice nucleus-forming material containing this new ice nucleus-forming bacterium and a method for culturing this new ...
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JP2537545B2 |
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JP2536885B2 |
A control arrangement for a two-stage submerged vinegar fermentation process for producing vinegar with a high acetic acid concentration of more than 15% is disclosed. The fermentation system includes a main fermentation tank and a secon...
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JPH08214772A |
PURPOSE: To reduce the salt content of a pickled plum and simultaneously produce a blended vinegar having the taste and flavor of pickled plum pulp. CONSTITUTION: A pickled plum is immersed in a food vinegar. The plum having decreased sa...
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JPH08196221A |
PURPOSE: To obtain SUSHI (vinegared rice topped with a fish fillet) capable of being frozen, having excellent texture not changing before and after freezing. CONSTITUTION: Rice is mixed with water in an amount approximately equal to weig...
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JPH08149972A |
PURPOSE: To efficiently obtain a high-acidity brewed vinegar having a high acetic acid concentration from a commercially available brewed vinegar, etc., as a raw material according to simple operations. CONSTITUTION: This high-acidity br...
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