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Matches 551 - 600 out of 1,203

Document Document Title
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 ...  
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...  
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, ...  
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
[Summary] Subject The health food which contains in high concentration an ingredient useful for health, such as organic acid extracted from the fruit of the plum, is manufactured, and the production method of the health food which is eas...  
JP2918147B2  
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 ...  
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...  
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  
JPH1199558A
To enhance productivity by cooling and solidifying sheets within a short time after shaping by introducing cooling air into the hollow part formed between the sheets immediately after shaping to allow the same to flow through the hollow ...  
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  
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., ...  
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...  
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  

Matches 551 - 600 out of 1,203