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Matches 651 - 700 out of 1,198

Document Document Title
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....  
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...  
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...  
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  
JPH0642826B2  
JPH0642824B2  
JPH0642825B2  
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...  
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...  
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  
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...  
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 ...  
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...  
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...  
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 ...  
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...  
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...  
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  
JPH0566100B2  
JPH0566101B2  
JPH0561906B2  
JPH0560825B2  
JPH0559699B2  

Matches 651 - 700 out of 1,198