| Document |
Document Title |
|
JP2005124479 |
To provide a new gene involved in the acetic acid tolerance of a microorganism, to provide a method for improving the acetic acid tolerance of a microorganism, especially an acetic acid bacterium, using the gene, and to provide a method ...
|
|
JP2005124480 |
To elucidate at genetic levels a protein enhancing temperature tolerance, to obtain a microorganism having high temperature tolerance and capable of efficiently producing acetic acid, and to provide a method for efficiently producing vin...
|
|
JP2005117977 |
To shorten a maturing period and to improve the quality by reducing irritating odor, acidity or the like without complicating the process by utilizing a magnetic field.The vinegar is produced by applying the pulse magnetic field to a raw...
|
|
JP2005110560 |
To obtain vinegar containing an anthocyanin-based coloring matter in excellent productivity.Red-kerneled rice is steamed for about 1 hour to give steamed red-kerneled rice 5 and Aspergillus oryjae is inoculated into the red-kerneled rice...
|
|
JP2005110559 |
To obtain vinegar containing an anthocyanin-based coloring matter in excellent productivity.Purplish black rice is steamed for about 1 hour to give steamed purplish black rice 5 and Aspergillus oryjae is inoculated into the purplish blac...
|
|
JP2005102651 |
To provide a method for producing clean edible vinegar without having a sugar-remaining feeling by using only the distillation lees of white distilled liquor without adding any sugar or alcohol.This method for producing the edible vinega...
|
|
JP3661128 |
To provide a whey vinegar which has a mild flavor and a reduced astringent taste. The whey vinegar is characterized by having a calcium content of ≤30 mg/100 ml and a magnesium content of ≤10 mg/100 ml. The whey vinegar having the ca...
|
|
JP2005074303 |
To provide a dispersion stabilizer easy to disperse a hardly oil soluble component in an oily dispersing medium in a stable state, a dispersion liquid composition for use in filling a capsule easy to disperse the hardly oil soluble compo...
|
|
JP3656218 |
To provide vinegar to effectively utilize a potato pulp; and to provide a method for producing the vinegar. The vinegar is obtained by using an extract of a lactic-fermented residue obtained by subjecting a residue after extracting starc...
|
|
JP2005065545 |
To provide a method for preventing that the wild taste of honey is rapidly reduced in alcohol fermentation and in acetic acid fermentation, when the honey is used as a raw material.This method for producing health honey vinegar is charac...
|
|
JP3653154 |
To provide a process for the production of a mild and refreshing acidic seasoning having weak stimulating smell and decreased stimulating taste. The objective acidic seasoning containing 1.0-3.0wt.% of acetic acid, 4.0-12.0wt.% of glucon...
|
|
JP2005046071 |
To obtain a new gene involved in acetic acid tolerance, to breed acetic acid bacteria enhanced in acetic acid tolerance using the gene, to provide a method for improving the acetic acid tolerance of microorganisms belonging to Acetobacte...
|
|
JP2005040019 |
To provide a new gene participating in acetic acid tolerance of an acetic acid bacterium and to provide a method for improving the acetic acid tolerance of a microorganism, especially the acetic acid bacterium using the gene and a method...
|
|
JP2005040065 |
To elucidate at genetic level a protein enhancing acetic acid resistance for improving the acetic acid resistance of acetic acid bacteria, to obtain microorganisms having high acetic acid resistance and capable of efficiently producing a...
|
|
JP2005040064 |
To elucidate at genetic level a protein enhancing acetic acid resistance, to obtain microorganisms having high acetic acid resistance and capable of efficiently producing acetic acid in high concentrations, and to provide a method for ef...
|
|
JP2005040063 |
To elucidate at genetic level a protein enhancing acetic acid resistance, to obtain microorganisms having high acetic acid resistance and capable of efficiently producing acetic acid in high concentrations, and to provide a method for ef...
|
|
JP2005040020 |
To provide a new gene participating in acetic acid tolerance of an acetic acid bacterium and to provide a method for improving the acetic acid tolerance of a microorganism, especially the acetic acid bacterium using the gene and a method...
|
|
JP2005040078 |
To elucidate a protein enhancing acetic acid resistance at a gene level; to obtain a microorganism having high acetic acid resistance and capable of efficiently producing acetic acid in high concentration; and to provide a method for eff...
|
|
JP2005040098 |
To provide a method for acquiring a new acetic acid tolerance gene, breeding acetobacter having improved acetic acid tolerance by using the acquired acetic acid tolerance gene and improving the acetic acid tolerance of a microorganism be...
|
|
JP2005040080 |
To elucidate a protein enhancing the acetic acid tolerance at a gene level, to obtain a microorganism having a high level of acetic acid tolerance and efficiently producing the acetic acid at a high concentration and to provide a method ...
|
|
JP2005040079 |
To elucidate a protein enhancing the acetic acid tolerance on a gene level, to obtain a microorganism having a high level of acetic acid tolerance and efficiently producing the acetic acid at a high concentration and to provide a method ...
|
|
JP3642467 |
To provide a fruit vinegar in which a mild flavor, especially an acetic acid smell, is controlled, and to provide a fruit vinegar drink. This fruit vinegar is produced by adding a speed vinegar to an alcohol fermentation product at the m...
|
|
JP2005027535 |
To provide a health vinegar maximally using fructooligosaccharides, polyphenol compounds, and the like which are useful ingredients contained in the tuberous roots of Smallanthus sonchifolia, and to provide a method for producing the sam...
|
|
JP2005027539 |
To provide sport drink obtained by using demineralized plum vinegar, and adding sweetener such as glucose or fructose so as to effectively make use of plum vinegar components, improved in palate when drunk, effective for increasing stami...
|
|
JP2005013146 |
To provide a method for producing vinegar having high GABA (γ-aminobutyric acid) content, having both of the functionality of vinegar which originally has and the functionality of GABA and being extremely desirable for prevention of lif...
|
|
JP2005013083 |
To elucidate protein for enhancing acetic acid resistance in a gene level, to obtain a microorganism that has high acetic acid resistance and efficiently produces high-concentration acetic acid and to provide a method for efficiently pro...
|
|
JP2005013103 |
To provide a new gene participating in the acetic acid resistance of an acetic acid bacterium, to provide a microorganism using the gene, to provide a method for especially improving the acetic acid resistance of the acetic acid bacteriu...
|
|
JP2005013105 |
To obtain a new acetic acid-tolerant gene, to breed acetic acid bacteria enhanced in acetic acid tolerance using the gene, to provide a method for improving the acetic acid tolerance of microorganisms belonging to acetic acid bacteria, a...
|
|
JP2005013081 |
To elucidate protein for enhancing acetic acid resistance in a gene level, to obtain a microorganism that has high acetic acid resistance and efficiently produces high-concentration acetic acid and to provide a method for efficiently pro...
|
|
JP2005013054 |
To elucidate a protein for reinforcing acetic acid resistance at a genetic level, to obtain a microorganism having high acetic acid resistance and capable of producing acetic acid in a high concentration, and to provide a method for effi...
|
|
JP2005013053 |
To elucidate a protein for reinforcing acetic acid resistance at a genetic level, to obtain a microorganism having high acetic acid resistance and capable of producing acetic acid in a high concentration, and to provide a method for effi...
|
|
JP2005013076 |
To actualize a sweetness imparting method for nature inclination replacing a conventional method for producing an unrefined vinegar beverage without impairing health inclination in a new technique for imparting sweetness to unrefined vin...
|
|
JP2005013101 |
To provide a new gene participating in the acetic acid resistance of an acetic acid bacterium, to provide a microorganism using the gene, to provide a method for especially improving the acetic acid resistance of the acetic acid bacteriu...
|
|
JP2005013113 |
To obtain a new acetic acid-tolerant gene, to breed acetic acid bacteria enhanced in acetic acid tolerance using the gene, to provide a method for improving the acetic acid tolerance of microorganisms belonging to acetic acid bacteria, a...
|
|
JP2005013082 |
To elucidate protein for enhancing acetic acid resistance in a gene level, to obtain a microorganism that has high acetic acid resistance and efficiently produces high-concentration acetic acid and to provide a method for efficiently pro...
|
|
JP3634326 |
To provide a method for terminating high-acidity vinegar fermentation capable of producing in a short time the high-acidity vinegar suppressed in residual alcohol. The high-acidity vinegar is produced by aeration acetic acid fermentation...
|
|
JP3632751 |
To provide a lee-precipitator having rapid lee-precipitation rate of fermented liquid food and capable of shortening the period of time required in coagulating, precipitating and separating protein turbid materials. This lee-precipitator...
|
|
JP2005000040 |
To provide a Moromi-su (unrefined Awamori vinegar) processed product which is obtained by compounding an unrefined Moromi-su with a concentrated papaya juice and has a high γ-aminobutyric acid content.This Moromi-su processed product is...
|
|
JP2004350505 |
To provide anticancer health food comprising brewed vinegar produced from distilled spirit residual liquid as a new use of the brewed vinegar.The anticancer health food contains brewed vinegar produced by using distilled spirit residual ...
|
|
JP2004350604 |
To provide a raw material for brewed vinegars, scarcely producing a by-product and enabling production of rice-based brewed vinegars excellent in flavor and taste quality and to provide a method for producing the raw material.A compositi...
|
|
JP2004321093 |
To provide a ten-time concentrated fruit vinegar hardly causing precipitation of a dietary fiber, or separation and float of an oil component even at the concentration over five times, and deliciously drinkable by being diluted with wate...
|
|
JP2004305209 |
To provide a novel gene associated with proliferation promoting functions of acetic acid bacteria, a microbe containing the gene, and to provide a method for enhancing rate of acetic fermentation of the acetic acid bacteria, and to provi...
|
|
JP2004290005 |
To provide a black vinegar containing ingredients having medicinal effects and having even an excellent flavor by efficiently extracting the ingredients of food raw materials having the medicinal effects.The food raw materials having the...
|
|
JP2004290021 |
To soften an irritant smell, an irritation feeling and a putrid smell peculiar to vinegar without using an additive and to produce the vinegar willingly usable by a plurality of persons.A method for improving the flavor and taste of the ...
|
|
JP2004292420 |
To provide a method for restoring the state of lost consciousness caused by accidental inhalation of carbon dioxide gas.The lost consciousness caused by the inhalation of carbon dioxide gas can be restored by drinking plum vinegar. The p...
|
|
JP2004283152 |
To obtain red pepper component-containing brewed vinegar ingestible without feeling stimulus taste such as hot taste, acid taste and the like.The red pepper component-containing brewed vinegar is prepared by impregnating red pepper into ...
|
|
JP3603980 |
To efficiently obtain a fermentation liquor of a vinegar, containing gluconic acid and acetic acid, good in flavor and useful for a food at a log cost by carrying out aeration culture of a bacterium of the genus Acetobacter under specifi...
|
|
JP3604827 |
To produce a plum-vinegar mineral product that is produced from plum vinegar, contains magnesium salts of organic acids and can be used as a health food. This plum-vinegar mineral product is produced from plum vinegar by neutralizing plu...
|
|
JP2004275174 |
To provide a method for producing a black vinegar solid material excellent in dispersibility and stability, especially, a black vinegar powder.This method comprises adding a rice powder to black vinegar, and then drying and treating the ...
|
|
JP2004267102 |
To provide an aronia vinegar and a method for producing the aronia vinegar to effectively utilize the aronia.The aronia vinegar is obtained by using aronia juice extracted from an aronia fruit as a raw material. The aronia vinegar descri...
|
