Login| Sign Up| Help| Contact|

Patent Searching and Data


Matches 201 - 250 out of 1,268

Document Document Title
JP4834813B2  
JP2011240227A
To provide a concentration device that achieves a stable concentration by efficiently increasing an evaporation amount.The concentration apparatus includes: a stock solution tank for storing a stock solution; a liquid concentrator for co...  
JP4759472B2  
JP2011160668A
To provide a method for producing a vinegar which controls the characteristic grain smell of a vinegar using rice as a part of raw materials and is excellent in cooking suitability.The method for producing the vinegar includes a step of ...  
JP4729094B2  
JP4720885B2  
JP4723256B2  
JP4714671B2  
JP2011103871A
To provide vinegar rich in total amino acid content, rich in γ-aminobutyric acid content as well, high in antioxidative power, contributing to health promotion and good in deliciousness, and to provide a method for producing the same.Th...  
JP4693760B2  
JP4690357B2  
JP2011097919A
To provide a method for producing food (food material) products solidified with sugar, and foods added with the obtained products solidified with sugar.There are provided (1) the method for producing solidified products of foods by addin...  
JP2010528640A5  
JP4675928B2  
JP2011067184A
To provide a combined seasoning hardly decomposable, convenient for carrying since not becoming sticky, and excellent in water absorbency so as not become wet state, and also a method for housing the same without taking a space in a refr...  
JPWO2009066514A1
本発明は、米酢やそれを含む調味料、ならび にそれらを用いて製造される飲食品において 、酢酸由来の独特のすっきりとした酸味の強 さと、その時間の経過による低下を改善...  
JP2011067146A
To provide a vinegar having reduced unpleasant taste without changing characteristic taste of vinegar in spite of a high amino acid content.The method is suitably applicable to a vinegar having a high amino acid concentration such as ≥...  
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  

Matches 201 - 250 out of 1,268