| Document |
Document Title |
|
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...
|
|
JP61047180 |
PURPOSE: To produce grain vinegar having high nutritive value, slight acetic acid smell, aroma, and a soft feeling in drinking, by blending grain with Chlorella or spirulina, brewing the blend. CONSTITUTION: Grain (e.g., raw or treated u...
|
|
JP61040783 |
PURPOSE: To provide an easily drinkable and low-caloric edible vinegar by mixing lactic acid, citric acid, etc., honey, glucose, etc., sorbitol, stevia sweetener, etc. with brewed vinegar, adjusting the resultant vinegar to give a consta...
|
|
JP61035779 |
PURPOSE: To prepare a food vinegar rich in nutrient components such as minerals, amino acids, etc., and having excellent taste and flavor, by dispersing sake lees prepared from unpolished rice in water, treating the aqueous dispersion of...
|
|
JP61028380 |
PURPOSE: To alleviate stimulative acidity and irritating smell of acetic acid, and to obtain vinegar for drinking rich in nutritive value and flavor, by blengint apple vinegar with a proper amount of a mixture of honey, isomerized lactos...
|
|
JP61025475 |
PURPOSE: The titled drink of soft type having eliminated an irritating flavor of acetic acid, obtained by blending acetic acid with ethanol and sweetener in such a way that contents of acetic acid, ethanol and sucrose calculated from deg...
|
|
JP61021082 |
PURPOSE: To obtain a nourishing supplementary drink rich in useful amino acids, by dipping nonboiled grains in an aqueous solution of acetic acid cotaining KOJI added thereto, distilling away the acetic acid and water from the dipping so...
|
|
JP61001377 |
PURPOSE: Vinegar after fermentation is combined with extracts of sea weeds and a rapidly acting sweetening and water to adjust its pH whereby the smell and taste of vinegar is moderated to give a vinegar used as a health beverage, becaus...
|
|
JP61001375 |
PURPOSE: The fermentation mash for vinegar is combined with MISO, soysauce, its fermentation mash and other flavors of protein hydrolyzate other than hydrolyzate and extracts of soysauce, then acetic fermentation is carried out to give v...
|
|
JP61001376 |
PURPOSE: Special filtration processes are included before the aging and bottling processes, further aging is effected under sterile conditions to produce the titled draft vinegar of good taste which is storable for a long period of time....
|
|
JP60256374 |
PURPOSE: To make it possible to buffer mutually irritant smell of acetic acid and irritant acid taste contained in edible vinegar and offensive odor of an extract component of a crude drug, folk medicine and medicical fruit and retain th...
|
|
JP60224484 |
PURPOSE: The feed rate of the starting alcohol is calculated so that the alcohol concentration in the fermentation mesh is adjusted to a desired one and the feed rate is controlled on the basis of the calculation to increase the producti...
|
|
JP60207579 |
PURPOSE: To select always improved acetic acid bacteria, and to prepare vinegar having good flavor and constant quality, by sprinking lyophilized acetic acid molds on the surface of raw material wax, starting acetic acid fermentation. CO...
|
|
JP60180581 |
PURPOSE: To provide a novel microbial strain, Acetobacter altoacetigenes, requiring acetic acid as a component of culture medium at a concentration higher than a specific level, capable of proliferating in an acidic condition of lower th...
|
|
JP60168377 |
PURPOSE: To carry out acetic fermentation more effectively than an existing method, and to prepare vinegar at high preparation rate, by doing acetic fermentation by the use of gel having immobilized acetic acid bacteria while airing in a...
|
|
JP60168376 |
PURPOSE: To obtain vinegar capable of regulating arbitrarily a taste in points of mellowness and refreshingness, by using gelatinized expanded grain as a main raw material, carrying out saccharification, alcohol fermentation and acetic f...
|
|
JP60164475 |
PURPOSE: To obtain the titled mass-producible flour having a good flavor without consolidation, by concentrating an Na salt solution of brewed vinegar prepared by neutralizing a brewed vinegar under reduced pressure, spray drying the con...
|
|
JP60153773 |
PURPOSE: To harmanize the whole flavor and to raise taste without damaging enhancing effect, etc. of organic acid, by adding ammonium L-glutamate to acidic seasoning or a seasoned acidic food containing an organic acid. CONSTITUTION: Aci...
|
|
JP60149375 |
PURPOSE: The titled vinegar, obtained by using a fruit of Diospyros Kaki as a raw material, having promoting action on lipoperoxide metabolism and antioxidizing ability for food, and suitable for a seasoning. CONSTITUTION: A persimmon (D...
|
|
JP60149376 |
PURPOSE: To obtain a seasoned vinegar having mild aged flavor without an unpleasant odor such as irritant smell or musty smell, and suitable for processing, cooling and drinking of a food, by incorporating an edible unrefined vinegar wit...
|
|
JP60137276 |
PURPOSE: To improve the productivity of vinegar in a microbially sealed continuous brewing process of vinegar, by arranging the outlet of the liquid from the fermentation tank at a specific position. CONSTITUTION: Acetic acid fermentatio...
|
|
JP60137281 |
PURPOSE: To eliminate or decrease the component having ill odor and taste and attached to the bacterial cell, without causing the side reactions such as the denaturation of proteins and the decomposition of vitamins, etc., by blasting pr...
|
|
JP60133842 |
PURPOSE: To obtain vinegar of citrus fruit having improved fragrance and nutrition, by packing vinegar to citrus fruit from which a pulp component is removed into a container, sealing it hermetically, freezing the vinegar for a fixed per...
|
|
JP60133873 |
PURPOSE: A vinegar maker is provided with the fermentation column filled with fibrous arriers supporting actobacters and means for forcibly passing through the vinegar mash and an oxygen-containing gas to achieve high-efficiency producti...
|
