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WO/2008/012912A1 |
It is intended to provide a process whereby various types of vinegars can be efficiently produced within a short period of time. Namely, a process for producing a vinegar via fermentation with the use of fermentation tanks for submerged ...
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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...
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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 ...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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 ...
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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 ...
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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...
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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...
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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 ...
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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...
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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...
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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...
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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 ...
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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 ...
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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...
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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 ...
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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...
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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...
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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...
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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.
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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...
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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?)...
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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 ...
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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...
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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...
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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.
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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...
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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...
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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...
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JP2024052651A |
[Problem] It is possible to reduce the amount of raw materials added to vinegar-containing foods and drinks, such as seasoned vinegar, without increasing the amount of raw materials used, or even if the amount of raw materials used is re...
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JP2024049981A |
An object of the present invention is to provide a chitosan-containing brewed vinegar, a food shelf life improver, a food, and a method for improving the shelf life of foods, which satisfy both the effect of improving the shelf life of f...
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JP7443039B2 |
To provide black vinegar fractions and melanoidin, which have beneficial bioactivity.Provided is a black vinegar fraction that is insoluble in a mixed solvent of 80 pts.vol. of acetonitrile and 20 pts.vol. of water and is soluble in wate...
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JP7440624B2 |
A centrifugal separator for clarification of a liquid mixture into a heavy phase and a light phase, having a centrifugal separator bowl rotatable around an axis X and encasing a separation space 106, and a sludge space 12 radially outwar...
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JP7421863B2 |
To provide an acidity inhibitor derived from one or two or more kinds selected from acetic acid, citric acid, tartaric acid, malic acid, chinic acid and lactic acid in a drink; a drink having acidity inhibited by including a specific amo...
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JP7417964B2 |
The present disclosure discloses Saccharopolyspora and application thereof in reducing biogenic amines, belonging to the technical field of food fermentation. Saccharopolyspora jiangxiensis J3 is screened from wheat koji and has been pre...
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JP2023168170A |
To provide a method for producing a vinegar that contains an astringent persimmon ingredient that not only can control weeds and plant pests, etc., but also can be deliciously eaten/drunk, being rich in various nutritious components from...
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JP2023168159A |
To provide a shelf life improver capable of effectively reducing acid taste and acid odor of brewed vinegar without relying on use of alkaline chemical product or an animal mineral source, and capable of exhibiting excellent shelf life, ...
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JP7372508B2 |
Provided are a method for producing a vinegar including tryptophan, and said vinegar. The method is for producing a vinegar containing tryptophan by preparing and fermenting Panax notoginseng and malted rice. The produced vinegar conta...
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JP7366461B1 |
[Problem] It is possible to reduce the amount of raw materials added to vinegar-containing foods and drinks, such as seasoned vinegar, without increasing the amount of raw materials used, or even if the amount of raw materials used is re...
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JP2023538403A |
Embodiments of the present disclosure provide improved buffered vinegar products with substantially reduced color, odor, and flavor, as well as methods of making such buffered vinegar products. The method includes combining a buffered vi...
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JP7269613B2 |
An object of the present invention is to provide a method of producing vinegar in which acidity in terms of acetic acid is decreased. According to the present invention, provided is a method of producing vinegar containing fermented cell...
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JP7235345B2 |
To provide a Panax ginseng vinegar with an increased content of rare ginsenoside and a method for producing the same, and a beverage containing a Panax ginseng vinegar.A Panax ginseng vinegar is prepared by fermenting Panax ginseng extra...
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JP2023031109A |
To provide a method that can enhance the flavor of spices in a spice-containing food and enhance the depth of taste of the spice-containing food.The vinegar of the present invention is for adding to a spice-containing food, and is charac...
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JP7235362B1 |
[Problem] Ginsenoside Rg3To provide ginseng vinegar with an increased content of ginseng vinegar, a method for producing the same, and a beverage containing ginseng vinegar. [Solution] The ginseng vinegar is obtained by subjecting a gins...
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JP2023018662A |
To provide a method for producing brewed vinegar that can prevent the intense generation of carbon dioxide during production, and also can reduce acid taste and odor, and an acetic acid fermentation aid used in the method.A method for pr...
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