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Patent Searching and Data


Matches 601 - 650 out of 1,179

Document Document Title
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: ...  
JP2536885B2  
JP2537545B2  
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  
JPH0813265B2  
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...  

Matches 601 - 650 out of 1,179