Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 151 - 200 out of 1,272

Document Document Title
JP5483948B2  
JP2014008036A
To provide a method for reducing sharp sourness and irritating smell (acidity) in acetic acid containing food and drink and to provide the acetic acid containing food and drink having reduced acidity, excellent taste quality and flavor w...  
JP2013252124A
To provide brewed vinegar filled in a transparent container containing blueberry fruit, and a method for producing the brewed vinegar allowing a proper vinegar drinking time to be selected by seeing through an anthocyan extraction proces...  
JP2013244002A
To provide vinegar food in capsule that a user can take in while enjoying it in daily life by letting the user taste the essential flavor of vinegar, without saying that the user can easily receive the effect of vinegar.Vinegar paste, wh...  
JP2013236615A
To provide a processing method for a beverage or seasoning for improving taste of the beverage or the seasoning without lowering yield.A processing method for a beverage or seasoning is for processing the beverage or the seasoning chosen...  
JP2013236590A
To provide a processing method for a beverage or seasoning for improving taste of the beverage or the seasoning without lowering yield.A processing method for a beverage or seasoning is for processing a beverage or a seasoning chosen fro...  
JP2013233112A
To provide food and drink including powdery vinegar and improved in flavor, in view of the fact that vinegar is known to demonstrate a physical condition adjusting effect such as a blood pressure elevation preventing effect, but because ...  
JP5349035B2
The present invention provides a method for reducing or deleting the function of a protein encoded by the glyT gene in an acetic acid-producing bacterium. This method significantly suppresses foam formation during the culture and enhance...  
JP5317301B2
The invention relates to a method for removing odor from vinegar comprising: a) increasing the pH of the vinegar with base to at least 6; b) maintaining said pH for at least 15 minutes; c) adding acid to obtain vinegar having pH less tha...  
JP5318523B2
To provide a method for producing vinegar, capable of preventing its taste decline through hindering alcohol component evaporation from a material liquid by accelerating production and growth of the bacterial membrane without using alrea...  
JP2013208113A
To provide a vinegar which is made of ginkgo fruits including external seed coats, and a production method therefor which can detoxicate ginkgolic acid of the external seed coat.A production method for a vinegar involves a process in whi...  
JP2013198439A
To provide vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.Steaming rice, malted rice and water are prepared in a container to pre...  
JP2013183689A
To provide a method for producing vinegar, which can effectively suppress the generation of slag without damaging the quality.A method for producing vinegar includes a slag suppression step of suppressing slag generating in vinegar. In t...  
JP2013183662A
To provide an alcohol product which is made from an aquatic plant material and has more than 5% ethanol concentration (% means w/v or weight/volume concentration unless otherwise noted), and a method for producing the same.An alcohol pro...  
JP2013181031A
To develop a testosterone secretion promotor and an antifatigue agent effective for increasing the testosterone level in a body and promoting prevention, amelioration and recovery of fatigue, a composition capable of effectively utilizin...  
JP2013153675A
To provide a production method of vinegar capable of effectively controlling the generation of lees without ruining the quality.A production method of vinegar includes a lees control process of controlling lees generated in the vinegar. ...  
JP2013529469A
Usually, in order to ask for the spices obtained only after a long-term riping method, to flavor-add, and to reinforce and/or to replace, In foodstuffs, in order to compound easily the traditional balsamico vinegar, the conventional bals...  
JP5215153B2  
JP2013081384A
To provide a method for sufficiently reducing acid smell (nose-stimulating pungent smell) of brewed vinegar without using a specific raw material or mash nor adding a masking agent.Brewed vinegar is evaporated with heat until ethanol red...  
JP5186807B2  
JP2013066444A
To provide a seafood vinegar that has a flavor of seafood, and a method for producing the seafood vinegar.The seafood vinegar is produced from a dry powder seafood material obtained by drying and powdering seafood, and brewed vinegar, or...  
JP2013059327A
To provide a method which safely and easily oxidizes a hemiacetal hydroxyl group of oligosaccharides having an α1→6 glucoside bond or a β1→6 glucoside bond using highly safe microorganism cells to efficiently produce oligosaccharid...  
JP5174977B1
[Subject] A disposal method of a drink or a seasoning which improves a taste of a drink or a seasoning without dropping 収率 is provided. [Means for Solution] Disposal methods of a drink or a seasoning concerning the present invention ...  
JP2013031407A
To manufacture a refined soy sauce vinegar containing organic acids such as amino acids and citric acid, minerals, vitamins, and GABA as health food materials and drinking materials by removing unpleasant odor components, bitter componen...  
JP2013027373A
To provide a novel fruit pickled in fruit vinegar that has light tartness of the fruit vinegar as well as genuine sweetness and flavor of the fruit.To produce the fruit pickled in the fruit vinegar by attaching acid bacteria to the fruit...  
JP2013009640A
To provide vinegar suitable for wide cooking applications such as beverage, dessert and food of chicken boiled with the vinegar besides conventional applications such as vinegared rice, sweet-and-sour pork and pickles, and having nonconv...  
JP2013005777A
To provide vegetable vinegar masking peculiar grassy smell originated from carrot, although it is obtained by the acetic acid fermentation of vegetable raw materials including the carrot, and processed foods made by using the same.This v...  
JP2013005778A
To provide vegetable vinegar masking peculiar grassy smell originated from corn although it is obtained by the acetic acid fermentation of vegetable raw materials including corn and processed foods made by using the same.This vegetable v...  
JP2013005779A
To provide vegetable vinegar masking peculiar harsh taste originated form potato, although it is obtained by the acetic acid fermentation of vegetable raw materials including potato, and processed foods made by using the same.This vegeta...  
JP5069926B2  
JP2012183030A
To provide a method for producing brewed vinegar that can obtain brewed vinegar excelling in balance of fragrance and flavor such as taste, body, snap, etc. on the whole, and moreover having adequately deep fragrance and flavor, and such...  
JP5019645B2  
JP5020740B2  
JP5021339B2  
JP4994908B2  
JP4981807B2  
JP2012135229A
To provide powdered black vinegar which maintains an original flavor of the black vinegar without excessively diluting a useful component of the powdered black vinegar, having low hygroscopicity, hardly being aggregated, and having excel...  
JP4965350B2
To provide a masking agent capable of masking with the addition of an extremely small amount, rough taste of food and drink and drug, and flavor too strong as flavor of food and drink and drug, without changing the basic flavor balance o...  
JP4955813B2  
JP4909348B2  
JP4907317B2  
JP4901235B2  
JP2012044907A
To provide a method for producing black vinegar powder by which the black vinegar powder having excellent dispersibility and storage stability can be produced and the concentration of the black vinegar can be heightened.The black vinegar...  
JP2012016327A
To provide a method for manufacturing commercial turmeric vinegar from a turmeric starch, wherein the efficiency of saccharification and alcohol fermentation are low and manufacturing of an alcoholic beverage and vinegar by alcohol ferme...  
JP2012016339A
To provide a new method for using rice whose consumption has decreased lately, and to provide food containing decomposed materials of rice or brown rice.A dried product containing monosaccharide of 2-15%, disaccharide of 7-30%, trisaccha...  
JP4847829B2  
JP4846121B2  
JP4848422B2  
JPWO2010004784A
The object of the present invention is to provide the food and drinks whose taste improvement agent of food and drinks, upper part method for taste of food and drinks, and taste improved. The taste improvement agent of the food and drink...  
JP4834813B2  

Matches 151 - 200 out of 1,272