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JP60130387 |
PURPOSE: To advance alcohol fermentation and vinegar fermentation simultaneously in good balance, by using a yeast having resistance to acetic acid capable of fermenting alcohol even in high acetic acid concentration, controlling amounts...
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JP60126074 |
PURPOSE: To obtain a health vinegar drink having mitigated irritant smell and taste, low calorific value and high chemical stability, and drinkable easily, by adding a sweetener having durable sweetness to an aqueous solution of acetic a...
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JP60118181 |
PURPOSE: To obtain an edible vinegar of high quality having improved taste and flavor in a high concentration stably with high efficiency, by packing a lipophilic fibrous carrier in a fermentation column in which a liquid can be passed, ...
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JP60110279 |
PURPOSE: To obtain the titled brewed vinegar having excellent palatability and free from the troubles of the precipitation with time, by adding the active components of crude drug vegetables in the preparation of a brewed vinegar at an a...
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JP60110280 |
PURPOSE: To determine the concentration of alcohol, rapidly and continuously, by passing a gas containing the volatile component of an acetic acid fermentation liquid through an absorption tube filled with an alkaline substance to effect...
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JP60091976 |
PURPOSE: To shorten the fermentation days and obtain efficiently edible vinegar as a health food having the flavor of SHIITAKE mushroom, by adding the SHIITAKE mushroom or an essence thereof to a rice KOJI or seed vinegar, etc., and carr...
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JP60075266 |
PURPOSE: To prepare a retort food having good taste and high quality free from smells of retort and scorching, and browing, by adding cyclodextrin to a retort food containing soy sauce, MISO (fermented soybean paste), etc., subjecting it...
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JP60009478 |
PURPOSE: A tasty and easily drinkable healthy drink obtained by adding flesh of saltless pickled UME (Japanese apricot), ground leaves of beefsteak plant, and honey to vinegar brewed from rice. CONSTITUTION: Fruit of UME washed with 10W5...
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JP60009477 |
PURPOSE: To produce the titled drink having high nutritive value and takable even by a man of obesity or diabetes, by carrying out the alcoholic fermentation of a part of the sugar contained in honey, and then subjecting the product to a...
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JP59191595 |
PURPOSE: To execute continuous filtration for a long time without clogging and to improve production efficiency by turning conical rollers in a spiral direction while compressing filter media, and compressing and moving the liquid fed in...
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JP59173077 |
PURPOSE: To prepare a brewed vinegar containing natural potassium and having the taste, flavor and palatability suitable not only as a seasoning but also as a drink, by using squeezed sugar cane juice or roughly refined sugar as a raw ma...
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JP59162872 |
PURPOSE: To prepare high-quality vinegar, in a short time in high yield, by vertically placing carrier membrane carrying acetobacters in a closed fermentation tank, and flowing down the raw material of vinegar along the membrane from abo...
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JP59154980 |
PURPOSE: To prepare a plum vinegar essentially free from salt, by the acetic acid fermentation of a mixture of plum fruit juice and ethanol. CONSTITUTION: Well-ripened plum fruit is crushed together with its stone optionally in the prese...
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JP59143583 |
PURPOSE: To suppress the foaming of vinegar during deep-tank fermentation process and to prepare a vinegar having excellent taste and flavor, by using a MOROMI (an unrefined alcoholic fermentation liquid used as a raw material of vinegar...
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JP59143582 |
PURPOSE: To prepare high-quality vinegar in high efficiency, suspending carrier membranes vertically in a fermentation tank, letting the MOROMI of vinegar to flow down in the membrane and to contact with acetobacters supported by the car...
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JP59132871 |
PURPOSE: To prepare an acidic seasoning completely free from bitter taste caused by the addition of a calcium salt, and preservable for a long period without causing the degradation and the collapse of the shape. CONSTITUTION: An aqueous...
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JP59120085 |
PURPOSE: To obtain beautifully colored vinegar having good taste and fragrance, by fermenting and/or storing and aging a carrot component in the presence of acetic acid bacteria. CONSTITUTION: Raw carrot, boiled or steamed carrot under h...
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JP59088083 |
PURPOSE: To prepare vinegar having stable quality and excellent taste and flavor, by using milo having low ash-content as a raw material. CONSTITUTION: Grains of milo are completely husked by a rice cleaning machine, etc., and crushed wi...
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JP59055163 |
PURPOSE: To prepare an acidic liquid seasoning having acid taste and seasoning effect comparable to vinegar, and low irritant smell characteristic to acetic acid, by controlling the content of vinegar in an acidic liquid seasoning compos...
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JP59021369 |
PURPOSE: To mitigate the acid taste of a seasoning or a food having strong acid taste without disturbing the balance of the taste, and to improve the palatability and preservability of the seasoning, etc., by adding α-L-aspartyl-L-pheny...
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JP58220682 |
PURPOSE: To prepare high-quality vinegar in a short period in high yield, by rotating plate members to which acetic acid bacteria are previously attached, by carrying out acetic fermentation with bringing partially the plate members into...
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JP58220681 |
PURPOSE: To prepare high-quality vinegar in a short period, by rotating plate members to which acetic acid bacteria are previously attached, by carrying out acetic fermentation with bringing partially the plate members into contact with ...
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JP58179481 |
PURPOSE: To prepare vinegar in high efficiency, by charging unrefined sake in an aeration tank, inoculating acetobacter to the sake, fermenting under aeration, transferring the fermentation product to an aeration and agitation tank when ...
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JP58162286 |
PURPOSE: To obtain seasoning vineger capable of preventing the aging of SUSHI rice and keeping its original taste, by adding a sugar alcohol or a fatty acid ester to mixed vinegar. CONSTITUTION: Vinegar is incorporated with salt, surgar ...
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JP58116674 |
PURPOSE: To obtain a low-caloric health vinegar drink having improved stability to the chemical change, e.g. irritant odor, taste or browning, etc. by adding a sweetening agent having the lasting sweetness to an organic acid solution con...
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JP58116673 |
PURPOSE: To obtain an edible vinegar sanitarily in high yield in a short time in preparing the edible vinegar in a closed fermentation tank by the stationary fermentation method, by adjusting the oxygen concentration in the fermentation ...
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JP58111678 |
PURPOSE: To prepare powder of acetic acid-containing seasoning solution having a high yield of acetic acid, its high content, and high quality, by adding a specific hydrolyzate of starch to the acetic acid-containing seasoning solution, ...
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JP58101659 |
PURPOSE: An acidic seasoning, prepared by adding an extract containing a bitter substance extracted from a cork tree bark. CONSTITUTION: An acidic seasoning prepared by adding an extract obtained by extracting a cork tree bark with a sol...
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JP58078579 |
PURPOSE: To adsorb turbid substances and further causative substances generated in the storage and settle them, by treating an edible vinegar solution after the brewing with silica gel having large pores and a fine particle diameter. CON...
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JP58031985 |
PURPOSE: To save energy in the process of vinegar preparation and to obtain brewed vinegar having improved fragrance, by adding seed vinegar to liquors or unrefined liquor from ungelatinized starch such as unboiled or unsteamed rice, etc...
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JP58028272 |
PURPOSE: The cross section area of the opening is adjusted, according to the temperatures at the inside and outside of the static fermentation tank and the acid formation rate, to control its natural aeration rate while vinegar fermentat...
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JP58013382 |
PURPOSE: To carry out the saccharifying fermentation of grains, without using the steaming and cooling devices and the energy necessary for the devices, by immersing crushed grains in an alkaline solution to effect the gelatinization and...
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JP58000884 |
PURPOSE: To prepare adlay vinegar having excellent taste and flavor and valuable as an alkaline food or a health food, by using unhulled adlay as a raw material. CONSTITUTION: Unhulled adlay preferably obtained by drying or roasting spro...
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JP57181685 |
PURPOSE: To enable the appropriate setting of the conditions of various brewing operations, by determining the amount of oxygen feed continuously, taking advantage of the vigorous proportional relationship between the amount of oxygen fe...
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JP57138377 |
PURPOSE: To obtain a vinegar containing vitamins B1, B2 and C, iron, calcium, etc. almost intact, by utilizing the juice of a sugar cane with a large amount of water contained therein. CONSTITUTION: A juice of a sugar cane (cane juice) i...
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JP57105184 |
PURPOSE: To prepare a processed vinegar having a diminished irritant smell and good flavor, by evaporating a brewed vinegar for a given time. CONSTITUTION: A raw material liquor containing alcohol is oxidized and fermented by acetic acid...
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JP57086285 |
PURPOSE: To obtain a vinegar having improved flavor without growing molds, by applying a DC current to water in a magnetic field, and adding the resultant water to a raw material for the vinegar. CONSTITUTION: A natural water, e.g. under...
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JP57063077 |
PURPOSE: To prepare an alkaline health drink having an increased calcium concentration in an aqueous solution without an unpleasant taste and smell of vinegar, by combining calcium lactate as a calcium ion source with pure rice vinegar a...
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JP57054583 |
PURPOSE: To prepare a vinegar having improved flavor and taste efficiently, by subjecting a raw material mash to vapor-liquid contact spinner culture by a closed type fermentation tank, and using an evolving exhaust gas in circulation wh...
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JP57043679 |
PURPOSE: To prepare extremely tasty vinegar free from bitterness caused by naringin, by subjecting a pressed solution of peels of citrus fruits after squeezing fruit juice to alcohol fermentation, followed by acetic fermentation. CONSTIT...
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JP57043680 |
PURPOSE: To prepare vinegar having improved flavor without adding additives at the end of acetic fermentation, by subjecting a saccharified solution of grain mixture or its alcohol fermentation solution and an alcohol-containing solution...
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JP57043681 |
PURPOSE: To prepare vinegar having improved flavor, by blending two or more of saccharified solutions of raw material grains or their alcohol fermentation solutions to give an alcohol-containing solution for preparing vinegar, followed b...
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JP57036976 |
PURPOSE: The temperature is controlled in both growth period and acid-producing one of the acetobacter to effect semicontinuous fermentation by the aeration method to produce vinegar of more than 20% higher acetic acid concentration. CON...
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JP57005684 |
PURPOSE: To prepare vinegar in high yield in a short time, by charging to an enclosed fermenting tank with a raw material "koji", inoculating acetic acid bacteria into the raw material "koji", feeding oxygen to the vapor phase in the tan...
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JP56158090 |
PURPOSE: In preparing vinegar by submerged culture, to obtain vinegar having extremely improved odor, by using a gas in the head space part of a tank through recycling for aeration during fermentation after the induction period of acetic...
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JP56109583 |
PURPOSE: An extract of laurel leaves is added to a vinegar production mixture which has been prepared by alcohol fermentation followed by adjusting the alcohol concentration and they are subjected to acetic fermentation using a seed vine...
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JP56102784 |
PURPOSE: To prevent the contamination of acetic acid fermention liquid with bacteria, and to obtain aged fermentation liquid having excellent taste and flavor, by storing acetic acid fermentation liquid keeping the whole liquid surface t...
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JP56099788 |
PURPOSE: To reduce the surface area of acetic acid fermentation liquid during storage, and prevent the contamination with saprophytes and the evaporation loss of the liquid, by keeping the surface of the liquid in a thin tube attached to...
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JP56061987 |
PURPOSE: To prepare vinegar having a high acetic acid concentration efficiently, by fermenting raw materials in a tank at 27W32°C, taking out the resulting material when a concentration of acetic acid comes to 12W15wt%, feeding the mate...
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JP56055193 |
PURPOSE: In the production of vinegar through the aerated fermentation process, the temperature of the fermentation mixture is controlled depending upon the acetic acid concentration in the mixture to produce a vinegar of high acetic aci...
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