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Matches 601 - 650 out of 750

Document Document Title
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
JP61257178
PURPOSE: To obtain a feed vinegar free from the characteristic fishy and unagreeable smell of algae, by carrying out the fermentation, storage and aging with acetobacillus in the presence of (treated) algae or its fermentation product. C...  
JP61257179
PURPOSE: To obtain a food vinegar useful as a seasoning, a base of delicious drink or health drink, by mixing leaves of a tree or their processed material and using the mixture as a raw material of food vinegar. CONSTITUTION: Leaves of a...  
JP61254180
PURPOSE: To obtain a food vinegar having excellent taste and flavor, by using the flower, leaf, root, fruit or seed of vegetables, their treated product, fermentation product or relating material as subsidiary raw materials, and carrying...  
JP61254178
PURPOSE: To produce food vinegar meeting various needs, by using cereals, potatoes, beans, fruits and vegetables as the raw material. CONSTITUTION: A food vinegar having excellent taste and flavor originated from the raw material can be ...  
JP61254179
PURPOSE: To obtain a food vinegar having unique taste and flavor, by adding mushroom, its treated product or its fermented product to a food vinegar during the acetic acid fermentation stage, the storage and aging stage or after the filt...  
JP61247371
PURPOSE: Fruits, herbs or vegetables are crushed without squeezing and subjected to organic fermentation to produce a new type of turbid organic acid solution which has a viscosity and good body. CONSTITUTION: At least on or more than 2 ...  
JP61242572
PURPOSE: To obtain an edible vinegar of stable quality with prevented formation of secondary precipitates, production of cloudiness and change in brown coloration, by primarily filtering unrefined vinegar after completing acetic acid fer...  
JP61231991
PURPOSE: To produce an edible vinegar having improved flavor without feeling of acid taste and acid odor, by hydrolysis with an enzyme and fermenation with a yeast of a starchy raw material, etc., preparing an acetic acid fermentation li...  
JP61227776
PURPOSE: To obtain an edible vinegar having excellent taste and flavor and free of acid taste and smell, by decomposing a starchy raw material with an enzyme, fermenting with a yeast, separating an alcohol-containing liquid from the obta...  
JP61227775
PURPOSE: To obtain an edible vinegar having excellent taste and flavor and free of acid taste and smell, by decomposing a starchy raw material with an enzyme, fermenting with a yeast, separating an alcohol-containing liquid from the obta...  
JP61224980
PURPOSE: To prevent extraordinary fermentation and reduction in quality, and to obtain fruit vinegar keeping fragrance. by subjecting ground fruits which are pretreated at a specific pH and temperature condition to alcohol fermentation a...  
JP61216678
PURPOSE: To produce a bean sprout vinegar having high amino acid content and giving mild acidity and excellent deliciousness to the palate, by adding ethyl alcohol to the juice of bean sprout, adding seed vinegar to the mixture, and carr...  
JP61205475
PURPOSE: To produce concentrated vinegar having the taste and flavor of brewed vinegar and desired acetic acid concentration, by treating a vinegar with pressurized carbon dioxide gas, concentrating the extraction residue with a membrane...  
JP61202679
PURPOSE: To produce a high-quality persimmon vinegar in large quantities on an industrial scale, by treating persimmon fruits with ethylene and adding a large amount of cultured yeast and cultured acetobacter thereto. CONSTITUTION: Raw p...  
JP61192279
PURPOSE: To prepare edible vinegar having low contamination with microorganisms (Moniliella acetoabutans), by removing calcium from a calcium- rich edible vinegar to a calcium-content below a specific level. CONSTITUTION: The objective e...  
JP61177979
PURPOSE: To obtain an edible vinegar having improved flavor without acid taste and acid smell peculiar to the edible vinegar, by adding unrefined vinegar, obtained by hydrolyzing enzymically a proteinaceous raw material with a high amino...  
JP61177980
PURPOSE: A low-caloric brewed vinegar, obtained by incorporating a stevia sweetener at a specific weight ratio in a brewed vinegar, and having good sweetness and softened acid taste with low irritant smell. CONSTITUTION: A low-caloric br...  
JP61124371
PURPOSE: To obtain well-mellowed vinegar in high yield, by circulating a gas in a stationary acetic acid culture device through a gas exchange device provided with a gas transmitting film, removing a carbonic acid gas, supplying oxygen, ...  
JP61119183
PURPOSE: Crushed, raw cereal or processed cereal is combined with acetic acid, then subjected to alcohol fermentation, then the resultant mash is subjected to acetic acid fermentation to produce vinegar free from sedimentation with good ...  
JP61111679
PURPOSE: To obtain a drinking acidic solution having taste and nutrition, by adding an extract of bean sprouts to an acidic solution containing an acidic acid and adjusting the solution to ≤ a fixed value of pH. CONSTITUTION: An acidic...  
JP61100184
PURPOSE: To provide a health food effective to decrease the cholesterol level in blood, increase the body weight and suppress the deposition of neutral fat in liver and the deposition of fat to the body, and containing a processed non- v...  
JP61100185
PURPOSE: To obtain the titled vinegar having excellent taste and flavor and rich in nutrient sources, and useful for the economical, safe and easy supply of nutrients, by adding minerals such as calcium and alginic acid, etc. of algae, e...  
JP61096981
PURPOSE: To prepare a vinegar having mitigated irritant smell and taste of acetic acid in spite of high acidity, having excellent taste and flavor and suitable as a drink, by carrying out the acetic acid fermentation of an alcohol-contai...  
JP61092560
PURPOSE: In the process for vinegar fermentation, green or red SHISO (perilla) plant (Perilla frutescens crispa) is added to extract active ingredients sufficiently whereby SHISO vinegar which can be served in daily diet. CONSTITUTION: B...  
JP61088870
PURPOSE: The titled drink effective for preserving beauty and health, easily drinkable, having good palatability, obtained by blending adlay vinegar containing a small amount of acetic acid with concentrated prune extract, etc., in a spe...  
JP61058577
PURPOSE: To prepare a health food having hypoglycemic effect and useful as a food for the patient of hypertension or diabetes, by drying the filter cake of KUROZU or FUROZU (unrefined natural vinegar). CONSTITUTION: Rice malt, steamed ri...  
JP61058578
PURPOSE: To accelerate the fermentation in the preparation of rice vinegar, by adding pine leaves to the fermentation system. CONSTITUTION: Rice malt, steamed rice, yeast liquid, seed vinegar and water are mixed together, and finely cut ...  
JP61056069
PURPOSE: To obtain seasoning vinegar having extremely improved balance of taste, further enriched flavor of protein decomposed seasoning, by subjecting protein decomposed seasoning-containing unrefined vinegar to acetic acid fermentation...  
JP61047173
PURPOSE: The titled fruit juice drink, obtained by mixing and incorporating honey, glucose, fructose and extract of Gynostemma pentaphyllum Makino in a specific fruit vinegar, having improved effect on prevention of aging and recovery of...  

Matches 601 - 650 out of 750