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Matches 551 - 600 out of 752

Document Document Title
JP01277482
PURPOSE: To obtain a fermentation raw material containing flavor of seaweeds and mineral component, by treating seaweeds with cellulase enzyme to convert polysaccharides in seaweeds into fermentable saccharide. CONSTITUTION: Seaweeds are...  
JP01265878
PURPOSE: To obtain a vinegar with its quality stably and favorably retained, by adsorption treatment, with a specific activated carbon, of a vinegar raw material before, during or after fermentation to free the final product lots from se...  
JP01261365
PURPOSE: To efficiently remove tryptophan, etc., from the subject tryptophan- containing solution, by using active carbon fibers as an adsorbent for the tryptophan and simultaneously regenerating the above-mentioned used fibers with wate...  
JP01257474
PURPOSE: To obtain a fruit vinegar having excellent flavor, by subjecting a fruit juice to alcoholic fermentation, distilling the resultant fermented unrefined vinegar, adding a seed vinegar to the distillation liquor, carrying out aceti...  
JP01257443
PURPOSE: To efficiently obtain the title food by extremely simple operation without deteriorating flavor of the food at all, by bringing the liquid food into contact with a fungus of a mold to decolor the liquid food. CONSTITUTION: A liq...  
JP01257446
PURPOSE: To prevent human mistakes and to reduce operation, by regulating temperature and stirred state of a liquid in a tank by a control value setting means of plural temperatures and plural times. CONSTITUTION: A solenoid valve 5 for ...  
JP01257475
PURPOSE: To obtain a fruit vinegar having excellent flavor, by subjecting a fruit juice to alcoholic fermentation, distilling the resultant fermented unrefined vinegar, adding a seed vinegar to the distillation liquor, carrying out aceti...  
JP01256376
PURPOSE: To sufficiently elute mineral substances contained in seaweeds and produce seaweed vinegar, having flavor and taste of the seaweeds added thereto, by subjecting a mixture of the seaweeds with a fermentative saccharide substance ...  
JP01243981
PURPOSE: To obtain the subject seasoning leaving little residual taste and odor of Panax ginseng in the palate and contributing to the maintenance of physical condition by preparing brewed vinegar or soy sauce from unpolished rice or fru...  
JP01228433
PURPOSE: To obtain a mild edible vinegar jelly without irritant smell and tastiness peculiar to vinegar and leaving any aftertaste, by thermally mixing edible vinegar with carrageenan and aging the resultant mixture. CONSTITUTION: Carrag...  
JP01199558
PURPOSE: To provide the above raw material composed of dried peel of satsuma mandarin, producible at a low cost and giving a product having satisfactory flavor and taste. CONSTITUTION: The objective raw material is composed of dried peel...  
JP01187077
PURPOSE: To efficiently carry out aging in a short period without impairing color, scent, flavor, etc., by irradiating a liquid to be aged in brewing food with far-infrared ray while cooling. CONSTITUTION: A liquid such as sake, etc., fe...  
JP01148174
PURPOSE: To permeate and heat unrefined soy or SAKE(Japanese rice wine) even to the depth thereof, contrive promotion of activity of a fermentative microorganism, shorten an aging period and rapidly brew unrefined soy, by irradiating the...  
JP01132369
PURPOSE: To completely remove carbon dioxide gas dissolved in a sparkling drink, by passing a sparkling drink containing carbon dioxide gas dissolved in supersaturated state through a filter to remove the most part of carbon dioxide gas ...  
JP01120275
PURPOSE: To obtain the titled food capable of supplementing vitamins and basic nutriments subject to deficiency, by dipping ginseng, soybean and UME (plum) fruit in rice vinegar, such as unpolished rice vinegar. CONSTITUTION: The aimed f...  
JP01098473
PURPOSE: To contrive improvement in production rate, by fermenting 'MOROMI' (unrefined vinegar) with acetic acid bacteria in a high concentration, filtering the fermentation liquor in a hollow fiber filtration device and recycling the fi...  
JP01098472
PURPOSE: To continuously obtain acetic acid by fermentation with increased production rate, by using a culture fluid prepared by cultivation using a water- soluble organic substance as a carbon source as the first culture medium. CONSTIT...  
JP01095766
PURPOSE: To prepare a food vinegar having excellent taste and flavor and free from malodor, by carrying out alcoholic fermentation of cereals in uncooked state after removing water-soluble substances from the cereals, subjecting the resu...  
JP01095767
PURPOSE: To produce vinegar stabilized in quality, preventing precipitation and reducing discoloration, by subjecting acetic fermentation mixture to ultrafiltration immediately after completion of the fermentation. CONSTITUTION: When vin...  
JP01067176
PURPOSE: To continuously and efficiently carry out reaction, such as acetic acid fermentation, by feeding a solution to be reacted and oxygen to a reaction column containing a honeycomb structural unit of porous ceramics containing immob...  
JP01047369
PURPOSE: To obtain desalted red UME (Japanese apricot) juice having vivid red purple of perilla, rich in perilla taste and nearly completely retaining flavor and taste characteristic to UME, by subjecting the perilla to immersing treatme...  
JP63296680
PURPOSE: To obtain vinegar of Angelica keiskei Koidz., having excellent aroma and mellowness without strength of vinegar and useful for keeping health, etc., by lightly drying roots of Angelica keiskei Koidz. in the sun, lacing the roots...  
JP63296681
PURPOSE: To obtain the titled tasty passion vinegar, having high aroma and mellowness and useful for keeping health, etc., by washing passion fruits with water, adding crystal sugar and brewed vinegar, thoroughly shaking and mixing them ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  

Matches 551 - 600 out of 752