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Patent Searching and Data


Matches 801 - 850 out of 1,267

Document Document Title
JPH04305231A
PURPOSE: To provide the washing method which restores a water permeating flow flux up to nearly an initial level by washing the porous flat plate membrane of polyolefin which is degraded in the water permeating flow flux by the depositio...  
JPH0461633B2  
JPH0460626B2  
JPH0459874B2  
JPH04267874A
PURPOSE: To enable surface culture excellent in culture efficiency using simple equipment and operation by fixing and arranging a flat platy carrier on a liquid surface, applying productive microorganisms and increasing the gas-liquid in...  
JPH0459875B2  
JPH0455653B2  
JPH04222586A
PURPOSE: To obtain a new vinegar having physical condition adjusting functionality together with mild and light sourness and flavor. CONSTITUTION: The objective vinegar is obtained by carrying out alcohol fermentation and acetic acid fer...  
JPH04218362A
PURPOSE: To provide a food vinegar containing galactooligosaccharide having biological regulation function and provide a process for the preparation of the vinegar. CONSTITUTION: The present invention is characterized by the addition of ...  
JPH04200379A
PURPOSE: To reduce the irritating smell and sour taste of a vinegar by adding a nonionic surfactant to an unrefined vinegar or unrefined fermented product. CONSTITUTION: An unrefined vinegar on the preparation of acetic acid by a ferment...  
JPH0443629B2  
JPH04190780A
PURPOSE: To prepare a transparent and fragrant edible vinegar having good taste and flavor by treating a citrus fruit juice with an enzymatic preparation to obtain a transparent fruit juice, adjusting the acidity of the juice, inoculatin...  
JPH0441591B2  
JPH04179468A
PURPOSE: To obtain brewed vinegar having mildness and excellent flavor because of high content of intracellular flavoring components, comprising SAKE (rice wine) prepared by using a temperature-sensitive autodigestive yeast as a raw mate...  
JPH04158778A
PURPOSE: To prepare a food vinegar useful as a health food by immersing dried galenica plant in brewed vinegar. CONSTITUTION: The objective food vinegar can be prepared by immersing dried galenica plant {9146/28}e.g. OUSEI (rhizome of Po...  
JPH04152879A
PURPOSE: To obtain the healthy title drink capable of canceling ingredient taste characteristic of Shochu (low-class distilled spirits), having mild taste, having no nasty aftereffects such as aftereffects of the night's drink and alkali...  
JPH0430269B2  
JPH0416152B2  
JPH0488990A
PURPOSE: To industrially advantageously obtain acetic acid without using expensive hydrogen by adding an anaerobic acid-producing bacterium to methanol and carbon dioxide, etc., and subjecting methanol, etc., to anaerobic fermentation. C...  
JPH0484873A
PURPOSE: To mitigate the smell of herb by mixing small pieces of plural kinds of medicinal herbs with soy sauce and vinegar. CONSTITUTION: The objective seasoning can be prepared by mixing soy sauce, vinegar and small pieces of plural me...  
JPH0414956B2  
JPH0479854A
PURPOSE: To produce the subject pickles rich in flavor and free from bitter taste by immersing vegetative pieces and rootstock pieces of Japanese horseradish in a vinegar solution contained in a tightly sealed container. CONSTITUTION: Ob...  
JPH0458878A
PURPOSE: To obtain brewed vinegar stably colored to heat by extracting a pigment ingredient from refined sugar of black rice or unpolished rice by brewed vinegar and coloring the above-mentioned brewed vinegar into red. CONSTITUTION: A p...  
JPH0453475A
PURPOSE: To obtain the subject formulation steeply improving and increasing preserving effect to food without generating acetic acid odor containing polylysine (salt) in an aqueous solution of acetic acid. CONSTITUTION: At least 0.01wt.%...  
JPH0451886A
PURPOSE: To improve the long-term preservability and health retainability of a mixed vinegar by adding pectin-containing inverted sugar or isomerized sugar to the vinegar. CONSTITUTION: A sucrose solution comprising approximately 30wt.% ...  
JPH0416182A
PURPOSE: To improve the utilization degree of raw materials and the taste of a liquor or food by employing an microorganisum and/or enzyme having a protein body (PB-1) decomposing ability. CONSTITUTION: Koji fungus such as Aspergillus or...  
JPH048281A
PURPOSE: To enable obtaining of a suitable favorite food and a raising promoter for crops, etc., by subjecting a liquor solution for producing brewed vinegar and aqueous mixture of an animal protein peptide to organic acid fermentation. ...  
JPH0380471B2  
JPH03292878A
PURPOSE: To obtain alcoholic beverages and food having abundant flavor and improved in utilization ratio of raw material by absorbing water into a raw material for alcoholic beverages and food and then subjecting water-absorbed raw mater...  
JPH03280848A
PURPOSE: To obtain the title novel foods having taste and shape thereof entirely different from the ones hitherto produced by heating starch with other foods to form a gel-like formed article and freezing the formed article. CONSTITUTION...  
JPH03262475A
PURPOSE: To obtain the title muscovado vinegar suitable as seasoning, healthy drink, etc., having good taste, by fermenting an aqueous solution of muscovado vinegar to prepare muscovado vinegar, adding leaves am fruits of loquat to the m...  
JPH03254672A
PURPOSE: To obtain potato vinegar in production processes shortened by continuation and in reduced production cost by passing a saccharified liquid through beads in which yeast and acetrobacterium are immobilized. CONSTITUTION: Yeast cul...  
JPH0364102B2  
JPH03216179A
PURPOSE: To provide the subject sediment-settling agent composed of a silica sol consisting of plural silica particle groups having different particle size distributions, exhibiting high sediment-settling speed and capable of shortening ...  
JPH0360475B2  
JPH03201973A
PURPOSE: To accomplish the process simplification for fermentation by saccharification through such processes that the first tank is charged with raw materials followed by transferring the materials into plural tanks arranged in parallel...  
JPH0383100U  
JPH0355102B2  
JPH0355100B2  
JPH0379700U  
JPH0349553B2  
JPH03147776A
PURPOSE: To prepare a vinegar containing large amounts of amino acids by adding acetic acid to the residual solution prepared by distilling a sake (Japanese rice wine) using rice as a raw material at low temperature to remove alcohol. CO...  
JPH03130066A
PURPOSE: To obtain vinegar good for health, having high content of amino acid in fermenting an alcohol contained in SAKE (rice wine) comprising rice as a raw material with acetic acid bacteria by stopping fermentation in a specific range...  
JPH03123480A
PURPOSE: To prepare edible vinegar having excellent taste and flavor by contacting an edible vinegar originated from cereals, fruits or sugars with a nonionic porous synthetic adsorbent, thereby adsorbing and removing ill-odor substances...  
JPH0331091B2  
JPH0380070A
PURPOSE: To provide a ripening apparatus effective in accelerating the ripening of vinegar, etc., and composed of an electromagnetic wave antenna, an ultrasonic vibrator and a far infrared generation element placed on the inner wall of a...  
JPH0361475A
PURPOSE: To produce vinegar free from stimulating odor which vinegar has, retaining stable quality without causing separation of the ingredients when allowed to stand for long period and retaining the initial rich nutrients which sea gra...  
JPH0339079A
PURPOSE: To simplify pipes, controlling means, etc., for raw materials and saccharified unrefined edible vinegar and rationalize a process by providing a construction for arranging plural saccharifying tanks in series, receiving the raw ...  
JPH0330654A
PURPOSE: To obtain a healthy beverage, containing an antiobese amino acid, organic acid and polysaccharides and useful for removing deposition of fats, stagnant blood and lactic acid by mixing unrefined rice vinegar with a supernatant, r...  
JPH038199B2  

Matches 801 - 850 out of 1,267