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Patent Searching and Data


Matches 601 - 650 out of 1,196

Document Document Title
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: ...  
JP2537545B2  
JP2536885B2  
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...  
JPH08149972A
PURPOSE: To efficiently obtain a high-acidity brewed vinegar having a high acetic acid concentration from a commercially available brewed vinegar, etc., as a raw material according to simple operations. CONSTITUTION: This high-acidity br...  
JPH0884571A
PURPOSE: To obtain a high-quality liquid brewed food such as SAKE (Japanese rice wine), soy sauce or edible vinegar from hard rice such as Thai rice by drying the hard rice, regulating the moisture content thereof to a specific value or ...  
JPH0824563B2  
JPH0813250B2  
JPH0813265B2  
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  
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...  
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....  

Matches 601 - 650 out of 1,196