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Patent Searching and Data


Matches 651 - 700 out of 752

Document Document Title
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...  
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...  
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...  
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, ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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 ...  
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 ...  
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...  

Matches 651 - 700 out of 752