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Matches 201 - 250 out of 1,231

Document Document Title
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  
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...  
JP4326967B2  
JP4325937B2  
JP4318713B2  
JP2009183163A
To provide a method for producing fermented food richly containing a source of nutrition and excellent in flavor, by using milk-originated syrup.The fermentation-promoting substance consists mainly of unrefined syrup prepared by lactose ...  
JP4312608B2  
JP4309773B2  
JP2009165435A
To provide a method for producing food and drink or feed, effectively using distilled lees produced in a plum spirits producing method, as the raw material of the food and drink or feed.This method for producing the food and drink or fee...  
JP4302569B2  
JP4299752B2  
JP4295756B2  
JP4294249B2  
JP4288354B2  
JP4287348B2  
JP2009131204A
To provide a vinegar imparted with the flavor and physiologically active components of vinegar, by adding ginger as a part of fermentation raw material before fermentation and a method for producing vinegar.Vinegar is produced by alcohol...  
JP2009125039A
To provide a vegetable vinegar improved in palatability, in which grassy smell is improved, without requiring specific facilities or specific enzymes, and the like, and to provide a method for producing the vegetable vinegar.The present ...  
JP4273496B2  
JPWO2009066514A
In the seasoning containing rice vinegar and it and the food and drinks manufactured using them, the present invention makes it a subject to provide a means to improve the fall by the strength of the peculiar refreshed acidity of acetic ...  

Matches 201 - 250 out of 1,231