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Matches 51 - 100 out of 1,267

Document Document Title
WO/2008/004378A1
It is intended to develop an excellent process for masking the greenish smell characteristic to an acetic acid fermented tomato liquor or tomato vinegar and thus provide an excellent tomato vinegar which is widely usable in various dishe...  
WO/2007/129405A1
An object of the invention is to provide a method for producing a vinegar in which a peculiar and unpleasant odor of the vinegar produced by using a raw material containing rice bran is mitigated and the vinegar can be applied to a wide ...  
WO/2007/129361A1
It is intended to provide a means for producing a high extract vinegar with a preferred aroma as a vinegar in which the flavor of raw material remains without limiting the amino acid degree or the ratio of unfermentable sugar in high ext...  
WO/2007/105216A3
The present invention discloses olive pomace vinegar, wherein the pomace is obtained during the olive oil processing. The invention also discloses a method for producing olive pomace vinegar comprising admixing olive pomace, water, carbo...  
WO/2007/100036A1
The invention obtains a novel gene encoding a protein having a growth promoting function of acetic acid bacterium in the presence of a high concentration of acetic acid, develops an acetic acid bacterium in which a high concentration of ...  
WO/2007/094317A1
It is intended to provide a vinegar which can be easily taken compared with the existing vinegars or black vinegar owing to a large amount of amino acids having been formed therein, and the vinegar produced by this method. The above-desc...  
WO/2007/072597A1
It is intended to provide a process for producing black vinegar, which is rich in saccharides originating in rice and barley but free from sedimentation, and the black vinegar produced by this process. Namely, a process for producing bla...  
WO/2007/063621A1
[PROBLEMS] To provide a fermentation tank of the aeration/agitation type by which aeration/agitation can be stably conducted even in a small liquid amount and the fermentation efficiency can be elevated. [MEANS FOR SOLVING PROBLEMS] A fe...  
WO/2007/055435A1
The present invention relates to a method of manufacturing vinegar by using filtered water of bean-curd or bean-curd dregs which are produced as by-products or wastes after the manufacture of soybean products such as soya milk and bean c...  
WO/2007/038503A3
Injectors and injection rings for injecting fluid into a screw press are disclosed. More particularly, systems and methods of reliably injecting fluid into an extraction press on a controllable basis are contemplated along with supportin...  
WO/2006/129743A1
[PROBLEMS] To provide an agent for oral administration or external application which uses a conventional commercially available product to produce a skin whitening effect or melanin formation-inhibitory effect readily and which does not ...  
WO/2006/117998A1
An object of the invention is to provide a method for producing a high extract vinegar having preferred flavor as a vinegar while maintaining the taste of a raw material under a high extraction condition. The invention provides a method ...  
WO/2006/108345A1
Fruit vinegar-egg powder and process thereof or composition containing vinegar-egg powder and use. The said method comprises immerging eggs into fruit vinegar made of orange or hawthorn in ratio of 3-5:1, then carrying out mincing, filte...  
WO2006034620A8
The present invention relates to a preparation method for -sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then...  
WO/2006/034620A1
The present invention relates to a preparation method for -sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then...  
WO2004081216A8
A novel gene having a function of enhancing acetic acid fermentation at a practically usable level is cloned from a practically usable acetic acid bacterium belonging to the genus Gluconoacetobacter by a method whereby a gene having a gr...  
WO/2005/001095A1
It is intended to provide a novel gene participating in the growth promotion of an acetic acid bacterium; a method of promoting the growth of a microorganism, in particular, an acetic acid bacterium containing this gene; and a method of ...  
WO/2004/081216A1
A novel gene having a function of enhancing acetic acid fermentation at a practically usable level is cloned from a practically usable acetic acid bacterium belonging to the genus Gluconoacetobacter by a method whereby a gene having a gr...  
WO/2004/053122A1
It is intended to provide a novel gene originating in an acetic acid bacterium which participates in temperature-tolerance; a method of improving the temperature-tolerance of a microorganism, in particular, an acetic acid bacterium using...  
WO2003040380A3
The invention relates to a method enabling low molecular fermentation products to be removed from complex-structured higher molecular reaction mixtures. The fermentation products are separated in the following manner: the permeability ca...  
WO/2003/078635A1
It is intended to provide a novel gene participating in the acetic acid tolerance of an acetic acid bacterium; a method of improving the acetic acid tolerance of a microorganism, in particular, an acetic acid bacterium using the gene; an...  
WO/2003/078622A1
A novel acetic acid bacterium-origin gene participating in acetic acid-tolerance; a method of improving the acetic acid-tolerance of a microorganism, in particular, an acetic acid bacterium, using this gene; and a process of efficiently ...  
WO/2003/055971A1
Food products such as vinegars and vinegar containing products with distinct aromatic constituents, seasonings, fruit juices, creams, pickles, preserves and jams in general, are obtained from fruit musts by concentrating the fruit musts ...  
WO/2003/040380A2
The invention relates to a method enabling low molecular fermentation products to be removed from complex-structured higher molecular reaction mixtures. The fermentation products are separated in the following manner: the permeability ca...  
WO/2003/014288A1
The invention relates to a vinegar preparation method that aims to preserve the tannins and the colouring and flavouring matter of an original alcoholic ferment. The inventive method is characterised in that the oxidation-, acidity- and ...  
WO/2002/094977A1
Process for manufacturing beer vinegar, and beer vinegar thus obtainedProcess for producing beer vinegar from beer, in which the process comprising the steps of;a) a step of partial bonding to reduce the content of acetic bacteria and to...  
WO/2002/066594A1
An aromatic vinegar is produced from wine or fruit vinegar and cooked or concentrated musts, by freeze concentrating the vinegar in a freeze concentration system (1) and mixing it together with concentrated must to obtain an aromatic vin...  
WO/2001/064043A1
This invention is a method of making persimmon vinegar powder which involves the technique of adding extracts from persimmon leaves to concentrated persimmon vinegar and spray-dry the liquid. This technique is the best method of manufact...  
WO/2001/002534A1
A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent yeast is employed as the microorganism.  
WO/1999/015547A1
The invention concerns beverage compositions and acetic acid compositions that contain hydroxy acid, keto acid, dicarboxylic acid or amino acid esters of a phytosterol and/or a phytostanol, or their salts, the amine salts of amino acid e...  
WO/1999/015546A1
The invention concerns dietary fat compositions that contain the hydroxy acid or dicarboxylic acid or amino acid esters of a phytosterol and/or phytostanol, or the mixed esters formed with the alcohols, polyols or polyol (C¿2?...C¿22?)...  
WO/1997/024038A1
Food and drink or an additive therefor, each containing either a composite ferrosoferric compound and Japanese apricot vinegar or the water treated with a composite ferrosoferric compound and Japanese apricot vinegar. The combination of ...  
WO/1994/026868A1
A process for obtaining a blending and ageing additive from oak wood which comprises (a) mixing oak wood in subdivided or particulate form with water, alcohol or mixture thereof; (b) enzymatically digesting the mixture at elevated temper...  
WO/1994/009650A1
A bifidobacterium growth promoter containing gluconic acid, a nontoxic salt thereof and/or glucono-delta-lactone as the active ingredient. It has not only a selective bifidobacterium growth promoter effect but also the effect of inhibiti...  
WO/1993/017096A1
A novel ice nucleus producing bacterium strain Xanthomonas campestris INXC-1 (FERM BP-4191), a method of culturing the same, an ice nucleus producing substance containing the same, and the use of said substance.  
WO/1992/007475A1
This invention relates to sauces and salad dressings containing a soluble calcium source comprising specific molar ratios of calcium, citrate and malate or calcium acetate. The calcium composition is more soluble in these products tham c...  
WO/1990/001538A1
The title bioreactor contains therein an open-cell porous ceramic carrier which comprises a pore-forming, ceramic skeleton of a three-dimensional network structure having interconnected internal spaces formed by a number of fine pores wi...  
WO/1982/001563A1
Method for carrying out biological and chemical conversion processes which require the presence of one or more catalytically active substances, such as enzymes, microorganisms, cells, organelles, cell homogenates, and organic or inorgani...  
JP6381991B2  
JP2018068223A
To provide a method for producing a brewed product solving the problem that, since, in sake, fermented seasoning and rice vinegar produced with the conventional liquefied solution, in addition to peptide produced in mash, peptide produce...  
JP6314365B2  
JP6306398B2  
JP2018011547A
[Subject] It enables it to manufacture a little vinegar, without hanging time and effort and cost. [Means for Solution] Bamboo pipe container 1 as vinegar manufacture material of the present invention equips the surface with a support ob...  
JP6266963B2  
JP6252922B2  
JP6232639B2  
JP6231365B2  
JP6192150B2  
JP6183656B2  
JPWO2015182424A1
It does not have a bad influence to organic-functions quality as much as possible, but provides art of preventing effectively moisture absorption union of powder food and drinks. When HLB blends five or less polyglyceryl fatty acid ester...  

Matches 51 - 100 out of 1,267