Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 551 - 600 out of 1,171

Document Document Title
JPH1148174A
To facilitate teach operation regardless of shape of a workpiece. In a tip end of a wrist part 7 of a manipulator 1, in place of a painting gun, a teaching jig 81 is mounted. An operating device 82 at hand is connected to a controller 10...  
JP11042065A
To utilize plum vinegar which has been discarded as waste hitherto and obtain plum salt excellent in taste and useful for natural foods, seasoning, etc., for eating by formulating a specific condensed plum vinegar extract with common sal...  
JPH1142078A
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., ...  
JPH1118750A
To produce both a citrus wine and a citrus fermented vinegar from citrus fruits by the pure culture. For example, a yeast Saccharomyces cerevisiae W-3 (a wine yeast) is made to act on Citrus unshiu Marc. to carry out the alcohol fermenta...  
JP2832884B2  
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...  
JP2832009B2  
JP2828210B2  
JP2826989B2  
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...  
JPH10286083A
To efficiently obtain a fermentation liquor of a vinegar, containing gluconic acid and acetic acid, good in flavor and useful for a food at a log cost by carrying out aeration culture of a bacterium of the genus Acetobacter under specifi...  
JP2802844B2  
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...  
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...  
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...  
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...  
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...  
JP2762087B2  
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 ...  
JP2747569B2  
JPH1066540A
To provide a method for augmenting a salty and/or a palatable taste of a food or a beverage, capable of giving a substantial eat taste similar to a usual food and beverage even when the food or beverage contains a reduced amount of the s...  
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...  
JPH1057047A
To produce a plum-vinegar mineral product that is produced from plum vinegar, contains magnesium salts of organic acids and can be used as a health food. This plum-vinegar mineral product is produced from plum vinegar by neutralizing plu...  
JPH1057046A
To produce powdery plum vinegar that contains magnesium salts of organic acids and can be used as a health food. This powdery plum vinegar is produced by mixing plum vinegar with an alkaline compound, filtering the mixture, desalting the...  
JPH1057009A
To provide a process for the production of a mild and refreshing acidic seasoning having weak stimulating smell and decreased stimulating taste. The objective acidic seasoning containing 1.0-3.0wt.% of acetic acid, 4.0-12.0wt.% of glucon...  
JPH1042853A
To provide a method for fermenting an edible vinegar capable of accelerating the formation of acetic acid, while suppressing the generation of sundry bacteria, and obtaining a high quality edible vinegar smoothly in a short time by using...  
JPH1042823A
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...  
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...  
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...  
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...  
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...  
JPH09248166A
To obtain an antimicrobial agent of an organic acid mineral solution for preventing proliferation of microorganisms, being safe and not polluting environment by dissolving shell, bone, coral skeletons, etc., in a brewed fermentation solu...  
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...  
JP2621962B2  
JPH09154563A
To obtain soybean vinegar with strong sweetness and mild acidity, useful as vinegar singly or a mixture with other seasoning(s) such as PONZU (juice pressed from fitter orange), by protease treatment of Bacillus natto-treated soybean or ...  
JP2610439B2  
JP2577793B2  
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...  
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...  
JP2564147B2  
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...  
JPH08291103A
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...  
JPH08275769A
PURPOSE: To produce an edible vinegar (ultrahigh-acidity edible vinegar) having an acetic acid concentration as high as ≥21.5 wt./vol.%, especially ≥21.75wt./ vol.%. CONSTITUTION: Acetic acid bacteria for producing a high-acidity edi...  
JPH08256754A
PURPOSE: To produce healthy vinegar adequately containing an active ingredient of a plant belonging to the Genus Panax of Araliaceae and drinkable and to provide a producing method capable of obtaining the healthy vinegar. CONSTITUTION: ...  
JP2536885B2  
JP2537545B2  
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...  
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...  
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 ...  
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...  

Matches 551 - 600 out of 1,171