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Patent Searching and Data


Matches 601 - 650 out of 1,167

Document Document Title
JPH0813250B2  
JPH0823891A
PURPOSE: To readily obtain food and beverage on which biologically and physio logically useful divalent and trivalent coexisting iron compound acts without selecting time and place. CONSTITUTION: An additive of about 0.8-1.5g composed of...  
JPH0819367A
PURPOSE: To obtain milky drink excellent in palatability and health-directing property by mixing milk ingredient of cow milk, etc., with vinegar. CONSTITUTION: This milky drink contains ≥1wt.% of milk ingredient of cow milk, non-fat mi...  
JPH082260B2  
JPH07119167B2  
JPH07313119A
PURPOSE: To obtain soft drinks being fruit drinks consisting of Citrus junos and Citrus sudachi, and Citrus yuko and Citrus sphaerocarpa, respectively, having good sweetness, sourness and aroma and considered so that packing materials of...  
JPH07100022B2  
JPH07274806A
PURPOSE: To obtain breads having a moist feeling and useful as a healthy food, etc., by adding and mixing a suspension comprising fish oil, etc., consisting essentially of docosahexaenoic acid with raw material components of the breads i...  
JPH0739438Y2  
JPH0779660B2  
JPH07203942A
PURPOSE: To obtain a processed vinegar for foods, reduced in sourness, having bacteriostatic effect while imparting foods with mild sourness, by incorporating a fermented vinegar or synthetic vinegar with a fermented product of grains or...  
JPH07163330A
PURPOSE: To obtain a sanitary and tasty edible vinegar, containing a sea table root, having moderate concentrations of salt and iodine and a high nutritive value and good in flavor. CONSTITUTION: This method for producing an edible vineg...  
JPH07135956A
PURPOSE: To provide a method of producing vinegared garlic with irritating garlic smell and sour vinegar taste reduced from garlic which is hated to drink directly, because it has strong irritating smell, as its nutrients are maintained ...  
JPH07123971A
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/...  
JPH0779731A
PURPOSE: To efficiently improve the flavor of fermented foods so as to be excellent in fanciness by adding a specific phenoxyalkanoic acid (salt) to a fermented food etc., to prevent abnormal fermentation. CONSTITUTION: The objective fla...  
JPH0775543A
PURPOSE: To produce an improved vinegar free from the unpleasant odor of ethyl acetate and having the substantially same acetic acid concentration as that of a raw material vinegar and produce a food having a high quality with the same. ...  
JPH0751047A
PURPOSE: To obtain an edible vinegar having characteristics of improving hyperlipemia by subjecting saccharides containing a branched oligosaccharide to the alcoholic and acetic acid fermentations. CONSTITUTION: This edible vinegar is ob...  
JPH078259A
PURPOSE: To provide a new vinegar having mellow, plain sour taste and flavor, excellent in preservability and also having physical condition-regulatory functionality. CONSTITUTION: The objective new vinegar can be obtained by conducting ...  
JPH07174A
PURPOSE: To obtain a vinegar improved in the conventional taste and moderated in toxicity and irritability. CONSTITUTION: A vinegar moderated in toxicity and irritability is obtained by subjecting a branched oligo saccharide-containing s...  
JPH06343415A
PURPOSE: To provide a function-enriched vinegar bearing characteristic components found in Grifola frondosa and apple along with being provided with the seasoning effect inherent in vinegar, also excellent as a functional food. CONSTITUT...  
JPH06102010B2  
JPH06339365A
PURPOSE: To provide a raw material composition for producing food vinegar having excellent taste and flavor, free from stimulating smell of acetic acid and having mild and thick taste, suppressed acid taste and refreshing fruity feeling....  
JPH06340540A
PURPOSE: To obtain an anti-arteriosclerotic agent capable of suppressing excessive accumulation of blood lipid by foods with established safety. CONSTITUTION: This anti-arteriosclerotic agent is or contains one of the following: (1) grou...  
JPH06335379A
PURPOSE: To obtain vinegar containing crotonic acid and maltol, having flavor and giving foods having flavor, taste and no irritating odor even in case of using it for dressing, mayonnaise, etc. CONSTITUTION: The vinegar contains crotoni...  
JPH06335378A
PURPOSE: To produce vinegar as inexpensive as possible in a short period of time by using wastes produced in sake making and rice polishing. CONSTITUTION: Wastes such as sake lees, rice bran, etc., accompanied in producing foods are aero...  
JPH06319517A
PURPOSE: To provide a method for dissolving chitosan prepared by deacetylating chitin, abundant natural resources, in a high concentration. CONSTITUTION: Chitosan is dissolved in brewed unpolished rice vinegar in a such a way that a comp...  
JPH06311878A
PURPOSE: To obtain a pigment-containing brewed vinegar by saccharifying sugar using potato of pigment-based series containing a specific natural pigment singly or as a mixture or as a part of the raw material and carrying out alcohol fer...  
JPH0673448B2  
JPH06245751A
PURPOSE: To produce calcium-containing vinegar having excellent properties to facilitate the taking of calcium of egg shell and make alkaline nature in the body and useful as a drink for health food or for cooking, etc., by immersing and...  
JPH0655125B2  
JPH0653060B2  
JPH06169753A
PURPOSE: To produce a vinegar drink containing Houttuynia cordata Thumb. and nutrients of egg. CONSTITUTION: This producing method a vinegar drink consists of a process for washing collected Houttuynia cordata Thumb. with water, steriliz...  
JPH0642823B2  
JPH0642825B2  
JPH0642826B2  
JPH0642824B2  
JPH06153964A
PURPOSE: To provide a new plasmid useful as a plasmid vector for the search for promoter. CONSTITUTION: The plasmid contains plural initiation point regions functioning with acetobacter, a terminator region and a chloramphenicol acetyltr...  
JPH06153822A
PURPOSE: To obtain a tool for improving the tastiness of various liquid favorite foods. CONSTITUTION: This tool is equipped with a permeation membrane material (11b) for permeating a liquid favorite food and a cylindrical member (21b), h...  
JPH06153900A
PURPOSE: To obtain vinegar having an acidity of ≥ a specific amount, a high acidity, low costs of storage, transportation, etc., inexpensive transportation cost especially in the case of longdistance transportation, making other raw ma...  
JPH06133756A
PURPOSE: To provide the method for producing the onion vinegar holding the original seasoning effect of a conventional vinegar and simultaneously being eliminated its acetic acid smell. CONSTITUTION: Onion is subjected to an alcohol ferm...  
JPH0634728B2  
JPH06125737A
PURPOSE: To provide the method for improving the taste of a liquid food material such as soy, noodle soup, vinegar, juice or water. CONSTITUTION: A molded borosilicate glass product is thermally treated to form the first phase 14 slightl...  
JPH0632603B2  
JPH06113825A
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 ...  
JPH06113813A
PURPOSE: To control the fermentation of edible vinegar without timelag by deaerating an acetic acid fermentation liquid sampled at preset time interval, determining the acetic acid concentration and alcohol concentration with densitomete...  
JPH0690733A
PURPOSE: To provide a new vinegar improved in palate, capable of improving enteroflora through selective proliferation of bifidus as useful enterobacteria. CONSTITUTION: The objective vinegar can be obtained by both alcoholic fermentatio...  
JPH0690734A
PURPOSE: To prepare spiced vinegar having excellent taste and flavor and free from the bad smell of Houttuynia cordata by oxidizing the green juice of Houttuynia cordata to eliminate the odorous component and subjecting the obtained liqu...  
JPH06502310A  
JPH0670745A
PURPOSE: To obtain a method for efficiently recovering a fermented food in a short time by removing a sediment from the fermented food. CONSTITUTION: Silica sol is added to a fermented food before or after producing a sediment and the re...  
JPH0670746A
PURPOSE: To obtain a liquid or a solid edible vinegar capable of more readily ingesting docosahexaenoic acid(DHA) than extremely usually used edible vinegar as a seasoning. CONSTITUTION: The edible vinegar is obtained by adding DHA fish ...  

Matches 601 - 650 out of 1,167