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Patent Searching and Data


Matches 201 - 250 out of 1,251

Document Document Title
JP4667112B2  
JP4662276B2
To provide a new method for producing Shochu, food or drink, feed or fermentation product, comprising building a system for minimizing wastes, subjecting an unrefined Shochu to a solid-liquid separation before distilling the unrefined Sh...  
JP4659663B2  
JP4640320B2  
JP2011036157A
To provide a method for producing enzyme-treated black vinegar, in which foaming during stirring is controlled and generated foam tends to disappear, and applications of enzyme-treated black vinegar obtained by the production method.In t...  
JP2011030524A
To provide thick vinegar for sushi that represents sushi vinegar to be enough but with only a small amount for admixture into boiled rice in order to cancel out the defects of traditional sushi vinegar and powdered sushi vinegar and that...  
JP4616296B2  
JP2010252776A
To solve such a problem that the extraction of useful components contained in blueberry fruits in brewed vinegar takes a long time, thereby degrading their hues and making the useful components contained in the pericarp and flesh remain ...  
JP2010227054A
To provide a method for suppressing acidity of vinegar or vinegar-containing food and drink.The method for suppressing acidity of vinegar or vinegar-containing food and drink includes addition of γ-nonalactone. Preferably the method for...  
JP2010227047A
To provide a sesame vinegar of good flavor.The method for producing the sesame vinegar includes: a step of subjecting sesame refuse to enzymatic treatment; and a step of adding an alcohol and conducting an acetic acid fermentation. In th...  
JP2010227055A
To provide a method for producing vinegar having excellent flavor and a vinegar-containing food and drink.The method for producing vinegar having excellent flavor and a vinegar-containing food and drink includes addition of a fermented p...  
JP2010213714A
To provide a method for efficiently producing vinegar containing acetic acid in high concentration in a short time.There are provided a DNA encoding a protein having a proliferation-promoting function of acetic acid bacterium in the pres...  
JP4551978B1
[Subject] Acquire the new gene which carries out the code of the protein which has a multiplication promotion function of the acetic acid bacteria under high concentration acetic acid existence, and the multiplication promotion function ...  
JP4551870B2  
JP2010528640A
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...  
JP2008206413A5  
JP4528270B2  
JP2010172326A
To provide a preservation method of acetobacter fit for long preservation, stable in lag time and thereby capable of being produced on an accurate schedule, usable for any vinegar production and excellent in versatility.The preservation ...  
JP4521670B2  
JP2010130990A
To provide a simple and effective means for enhancing the flavor of vinegar, without affecting the vinegar itself and the taste of dishes using the vinegar. The vinegar is characterized in containing ethyl nicotinate or an ethyl nicotina...  
JP4463200B2  
JP2010094113A
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...  
JP4448045B2  
JP4446020B2  
JP2010068764A
To provide a ginger vinegar with ginger and vinegar as raw materials, excellent in flavor as well as combined with the respective healthy functions, and to provide a method for producing the same.The ginger vinegar contains 10-300 mg/L o...  
JP2010509908A
Vinegar as all or some of substitutes of salt of a constituent, or use of the equivalent.  
JP4429916B2  
JP2010042010A
To provide a cacao health food produced by fermenting cacao beans themselves.This method for producing cacao liquor by fermenting the cacao beans themselves includes the following steps comprising: (1) a step of preparing the cacao beans...  
JP4418919B2  
JP4418783B2  
JP4417430B1
[Subject] In spite of being vinegar which contains amino acid at high concentration, offer the vinegar which reduced added flavor, without changing the original taste of vinegar. [Solution means] In the vinegar which amino acid content c...  
JP2010029175A
To provide a blended vinegar composed of water, vinegar, saccharide(s) and common salt as main ingredients, having a lower calorific value than conventional ones, and impairing no flavor and texture of its own when mixed into boiled rice...  
JP4413860B2  
JP4411434B2  
JP4406046B1
[Subject] It aims at offering the thick sushi vinegar the quantity mixed to cooking-rice rice is the sushi vinegar which may be, and 'the acidity fall accompanying prolonged storage does not produce easily' in offering the sushi vinegar ...  
JP4391515B2  
JPWO2008012912A1
本発明は、多品種の食酢を効率よく、且つ、 短時間に製造することのできる方法を提供す ることを目的とする。本発明は、深部培養用 の発酵槽を用いて発酵する食酢の製造方...  
JP4384587B2  
JP4381271B2  
JP2008290044A5  
JP2008289984A5  
JP2009268382A
To provide a new technique capable of carrying out fermentation in the same manner as that of conventional brewed vinegar even when a maple syrup is used as a fermentation raw material, and producing a new brewed vinegar containing usefu...  
JP4359017B2  
JP4353643B2  
JP2009225791A
To provide a seaweed extract improved in quality, to provide food and drink, seasoning or feed containing the seaweed extract, and to provide a production method therefor.This seaweed extract is obtained by a production method which incl...  
JP2008073007A5  
JP2009213464A
To provide a new useful drink or food which effectively uses the many fruits of Kyoho (R) (a kind of grape) having been treated as wastes and has a health-promoting function, and to provide a method for producing the same.The new drink o...  
JP2009213463A
To provide a new useful drink or food which effectively uses the many fruits of Kyoho (R) (a kind of grape) having been treated as wastes and has a health-promoting function, and to provide a method for producing the same.The new drink o...  
JPWO2007129405A1
本発明の目的は、糠を含有する原料を使用し た食酢における独特のクセのある不快臭を緩 和し、飲用、調理用等の広範な用途に利用す ることができる食酢の製造方法、及び該...  
JP4326967B2  

Matches 201 - 250 out of 1,251