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Matches 651 - 700 out of 1,172

Document Document Title
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 ...  
JPH0662790A
PURPOSE: To obtain seasoning of UME flavor by effectively using UME vinegar. CONSTITUTION: White UME vinegar prepared in a production process of pickled UME or UME vinegar containing Perilla frutescens is boiled down to give seasoning of...  
JPH0662798A
PURPOSE: To provide a food containing at least one kind of organic acid selected from acetic acid, lactic acid, gluconic acid and succinic acid. CONSTITUTION: The food containing at least one kind of organic acid selected from acetic aci...  
JPH0614861B2  
JPH0646825A
PURPOSE: To produce a vinegar product free from an unpleasant smell of characteristic vinegar of rice. CONSTITUTION: An unrefined raw material of vinegar is denatured by a conventional method and then aged and preserved in a low-temperat...  
JPH069500B2  
JPH069499B2  
JPH0622742A
PURPOSE: To inexpensively produce a new vinegar having an excellent nutritive value, capable of promoting human health as a raw material for healthy drink, needless to say useful as seasoning, comprising protein cellulose and vitamins. C...  
JPH0622741A
PURPOSE: To obtain mellow vinegar having neither irritating smell nor acidity requiring no long aging period but a short period by inoculating specific yeast and acetic acid bacteria to a vinegar bed and subjecting to acetic fermentation...  
JPH0614762A
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...  
JPH067147A
PURPOSE: To obtain the solid brewed vinegar not having an irritative smell, having a good flavor, and useful as a raw material for producing healthy foods by mixing a brewed vinegar with swollen grains, swollen starch, etc., for the abso...  
JPH0677A
PURPOSE: To solve the problems of labor intensiveness, large waste water dis charge, low productivity and high environmental pollution in steaming and cooling processes and the problems of the preference for rather light taste and dislik...  
JPH0587230B2  
JPH05304941A
PURPOSE: To efficiently obtain vinegar of amaranth as new brewed vinegar suitable for intake of vegetable allergic patients by saccharifying seeds of amaranth in an unboiled or unsteamed state as it is and subjecting the saccharified see...  
JPH05260947A
PURPOSE: To produce a vinegar having a high content of acetic acid in a high production amount. CONSTITUTION: This fermentative method for producing vinegar comprises trickling a must downward through support beds colonized with Gluconob...  
JPH05260946A
PURPOSE: To produce natural acetic acid without containing phenol, etc., unsuitable as a food from a protoplasm constituting a plant body of bamboo, bamboo grass, etc. CONSTITUTION: This method for producing acetic acid is composed of a ...  
JPH0570425B2  
JPH0566101B2  
JPH0566100B2  
JPH0561906B2  
JPH0560825B2  
JPH0559699B2  
JPH0552178B2  
JPH05153955A
PURPOSE: To provide a method for producing vinegar improved in vinegar flavor and having an egg flavor. CONSTITUTION: An isothiocyanate derivative-containing spice or its extract is infiltrated into vinegar and the resultant vinegar is a...  
JPH05137560A
PURPOSE: To obtain vinegar with good flavor and low irritating odor and sourness by incorporating a nonionic surfactant and a fatty acid ethyl ester into the production system at the preparation, during or after completion of acetic acid...  
JPH05137561A
PURPOSE: To obtain a vinegar reduced in irritating odor and sourness by incorporating a fatty acid ethyl ester into the production process at the preparation of or during acetic acid fermentation followed by acetic acid fermentation, or ...  
JPH05137562A
PURPOSE: To obtain vinegar with soft flavor inherent in the raw material plant by immersing a raw or heat-treated plant in vinegar or alcohol followed by addition of vinegar, alcohol, water and acetic acid bacteria to carry out acetic ac...  
JPH05123154A
PURPOSE: To obtain a longan (Nephelium longanum) wine having peculiar sweetness and aroma by inoculating fruits comprising longans with a wine yeast and subsequently culturing the yeast for the fermentation of the fruits. CONSTITUTION: F...  
JPH05111375A
PURPOSE: To obtain the subject vinegar having mild and plain sourness and flavor by containing a branched oligosaccharide. CONSTITUTION: A mixture of branched oligosaccharide-containing saccharide and alcohol for vinegar production is su...  
JPH05111374A
PURPOSE: To obtain the subject vinegar having mild and plain sourness and flavor by containing galactooligosaccharide or fractooligosaccharide. CONSTITUTION: A mixture of galactooligosaccharide-containing saccharide or fractooligosacchar...  
JPH05103653A
PURPOSE: To obtain a light-quality alcoholic beverage/food of low dextrin con tent using unrefined sake (Japanese rice wine) by using a degradative enzyme to effect reduction in the viscosity of the unrefined 'sake' and improvement in wo...  
JPH0595769A
PURPOSE: To obtain the title pyrolignous acid useful for nutritious drinks, antibacterial agents, etc., by grinding the entire bamboo stem, cooling the exhaust gas produced in manufacturing activated carbon from the resulting bamboo powd...  
JPH0526459B2  
JPH0576339A
PURPOSE: To prepare liquor or food emitting fragrance by heating in improved utilization efficiency of raw material by heating an unrefined SAKE (Japanese rice wine) at the stage of the saccharification, fermentation, etc., of the unrefi...  
JPH0517829B2  
JPH0514553B2  
JPH0513625B2  
JPH0513624B2  
JPH0513626B2  
JPH0511954B2  
JPH0511955B2  
JPH0510061B2  
JPH059057B2  
JPH059058B2  
JPH0523162A
PURPOSE: To provide the subject vinegar produced by acetic acid fermentation of a mixture of branched oligosaccharide-containing saccharides and alcohol for production of vinegar and having a mild and light sour taste and flavor in combi...  
JPH0523163A
PURPOSE: To produce a new vinegar having a mild and light sour taste and flavor in combination with a body condition-controlling function by acetic acid fermentation of a mixture composed of galacto-oligosaccharide-containing saccharides...  

Matches 651 - 700 out of 1,172