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Matches 201 - 250 out of 1,171

Document Document Title
JP4250503B2  
JP4249179B2  
JP4238312B2  
JP4235531B2  
JP2009045026A
To provide a technology for easily producing edible vinegar by making water-soluble dietary fibers consisting mainly of a -glucan originated from cereals remain in a high content.This method for producing the edible vinegar containing th...  
JP2009508485A  
JP4233981B2  
JP2009039016A
To provide a method for producing black vinegar by using germinated unpolished rice as a raw material and losing a small amount of GABA (gamma-aminobutyric acid).This unpolished rice black vinegar losing the small amount of the GABA is o...  
JP4203399B2  
JP4199448B2  
JP2008290044A
To provide a concentrator capable of efficiently and uniformly heating a liquid in a short time and facilitating extraction of a high-viscosity liquid, and an automatic concentration system using the concentrator.The liquid concentration...  
JP2008289984A
To stably concentrate a liquid and certainly separate steam and a concentrated liquid in a system for concentrating a liquid.The system for concentrating a liquid 100 has a liquid concentrating vessel 1. The liquid concentrating vessel h...  
JP2008283965A
To provide vinegar using yam (Dioscorea) as a principal material and a technology relating to the method for producing the same, especially to provide a technology effectively using residue produced in production of shochu (white distill...  
JP4185823B2  
JP2008271821A
To provide a method for producing a seed bacterial membrane for acetic fermentation by which the seed bacterial membrane used for the acetic fermentation can feed stably, as needed, and breeding of various bacteria can be inhibited becau...  
JP2008237040A
To provide a method for producing vinegar which alleviates an unpleasant odor of unique peculiarity in vinegar using a raw material containing rice bran and is usable wide uses such as drinking, cooking and the like, and to obtain vinega...  
JP2008228660A
To provide a method for identifying a gene involved in the foaming of acetic acid bacteria under culture and suppressing the foaming by depressing or deleting the function of a protein encoded by the gene; to provide a method for more ef...  
JP4157314B2  
JP2008214215A
To provide an apoptosis induction composition having high safety and a strong inhibitory effect on cancer cell growth, a food and beverage containing the composition and having an apoptosis induction ability and a composition having an a...  
JP2008216020A
To provide a measuring technology capable of accurately measuring a liquid, such enzyme and surely adding it.This measuring technology comprises an enzyme tank 1 for storing enzyme liquid, a load cell 1a for measuring the enzyme liquid s...  
JP2008206413A
To obtain a gene involved in the acetic acid fermentation ability, to improve the acetic acid fermentation ability of an acetic acid bacterium by decreasing or eliminating the function of a protein encoded by the gene, and to provide a m...  
JP2008206431A
To provide a method for producing a vinegar having decreased unique and strange disagreeable smell of vinegars produced by using a bran-containing raw material and utilizable in a wide field such as drinking and cooking and to provide a ...  
JP2008206411A
To provide a new processed food that uses plums, and to reuse plum vinegar.The fermented vinegar is obtained by subjecting an alcoholic raw material liquid containing an ethanol extract of the plum and/or desalted plum vinegar to acetic ...  
JP4149639B2  
JP4146297B2  
JP4133606B2  
JP4124842B2  
JP2008148615A
To produce fermented vinegar from various beans by carrying out formation of alcohol required for the enzymatic fermentation, while preventing decomposition by bacteria of genus Bacillus, or the like.Maltose and glucose increased by the ...  
JP2008137822A
To obtain a Konpeito-like inorganic oxide sol which comprises dispersing the particulates having extremely-uniform particle size in a solvent without including a coarse particle size.The minute spherical inorganic oxide particulate havin...  
JP4104080B1  
JP2008127379A
To provide medicines, health foods, or a cosmetics for simply treating atopic dermatitis with a method having few side-effects.This is an internal medicine containing mucine and/or mucin, a skin medicine for external use, a supplement, a...  
JP2008126002A
To provide a seasoning liquid (SL) adding device that can properly select varieties of SLs to add only a prescribed quantity to rice and that enables many types of rice corresponding in detail to orders to be efficiently cooked, and also...  
JP2008125388A
To provide a method for producing brewed vinegar that is rich in amino acids, high in nutritional value and superior in color tone and flavor, that devises efficient utilization of shochu distillation waste liquid and shortening of its p...  
JP2008099613A
To produce black vinegar having high added values by using deep-sea water as preparation water.This method is for producing black vinegar by using malted rice, steamed rice, and the preparation water is provided by using deep-sea water a...  
JP4082065B2  
JP4083455B2  
JP4076877B2  
JP2008073007A
To provide a vinegar acidity suppressing method or a vinegar acidity suppressant for food and drink containing vinegar.This vinegar acidity suppressing method comprises adding basic amino acid such as ornithine, citruline and arginine or...  
JP2008072962A
To provide a method for producing red sweet potato vinegar, with which fermented vinegar can be produced, without damaging the functional components of the red sweet potato, and the functional components of the red sweet potato and the f...  
JP4068924B2  
JP4064262B2  
JP4059394B2  
JP2008048690A
To provide a flavor improving composition changing astringent taste to soft bitter taste.This flavor improving composition for food and drink contains as the active ingredient, a solvent extract which has as the main ingredient lyoniresi...  
JP4056905B2  
JP2008043299A
To provide an alcoholic fermentation food or drink and acetic acid fermentation food or drink developing clear red color, having mild taste and flavor free from harshness and having little astringency.The invention provides a food or dri...  
JP2008017830A
To provide natural antioxidation functional pear and grape-mixed vinegar, and a method for producing the same.This natural antioxidation functional pear and grape-mixed vinegar is produced by adding grapes containing the antioxidation fu...  
JP4040069B2  
JP2008011711A
To develop an excellent method for dissolving specific grassy smell of acetic fermentation liquids of tomato and tomato vinegars, and thereby to develop a tomato vinegar having good taste and generally applicable to several cookings.The ...  
JP2008000010A
To provide a method for producing fermented solution of zygosaccharomyces rouxii comprising fermenting zygosaccharomyces rouxii regarded as the cause of decay with brown-sugar solution so as to be commercialized as soft drink and health ...  
JP4028583B1  

Matches 201 - 250 out of 1,171