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Matches 201 - 250 out of 750

Document Document Title
JP2005253380
To obtain low-irritative syrupy table vinegar capable of being habitually drunk without irritating the throat, even when drunk as it is, nor causing an irritative odor, and capable of being used as a seasoning, and to provide a method fo...  
JP3722607
To obtain a high-acidity white vinegar with low pungent odor and mitigated pungent taste, capable of rendering the flavor of dressings mild when used for producing such emulsified-type dressings. This mild white vinegar is such one that ...  
JP3720028
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...  
JP2005198645
To provide a fermented liquid of tomato capable of rapidly exhibiting hypotensive action, having good flavor and taste, capable of being easily taken continuously for a long period, to provide a hypotensive agent, to provide an eating an...  
JP2005198596
To provide an easily eatable laver black vinegar health food enabling efficiently absorbing active components of laver.This laver black vinegar health food contains laver paste and black vinegar and is formed in a gelatinous state by the...  
JP3699985
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 descr...  
JP2005185268
To produce a beverage having good taste and high nutritive value: vinegar, wine or juice, as a means for directly ingesting sufficient nutrition of cane juice.Sugarcane yeast is obtained by reaping and adjusting cane and standing for sev...  
JP2005185277
To provide seasoning vinegar improved in a preference as a seasoning, having a good mouth-feel, tasty, and having efficacy such as recovery from exhaustion, prevention against arteriosclerosis, an antitumor effect, and promotion of adren...  
JP2005187365
To obtain a product having excellent preservability by holding a liquid extracted from a fermented solution, etc., in an antimicrobial sealed container.The green bamboo 1 has at least a pair of joints, is equipped with a cylindrical clos...  
JP2005176776
To produce food vinegar derived from washed water of rice and having high nutrition value and provide a refreshing drink having proper Brix sugar content value and acidity by mixing water, a fruit juice and a sugar syrup to the vinegar.A...  
JP3694091
To obtain an antimicrobial agent of an organic acid mineral solution for preventing proliferation of microorganisms, being safe and not polluting environment by dissolving shell, bone, coral skeletons, etc., in a brewed fermentation solu...  
JP2005168387
To provide a flavored vinegar food solving the problems that, conventionally, such a food is difficult to handle as it is and its mellow flavor contributes to hesitating its drinking instead, and to provide a method for producing the fla...  
JP3690747
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...  
JP3686976
To produce mellow and health-promoting sweet potato vinegar having a transparent ruby color by using sweet potato and red malted rice owing to generation and mixing of a little amount of citric acid in addition to generated acetic acid. ...  
JP3687004
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...  
JP2005154400
To provide a preferable calcium supplement to solve such problems that it seems that the amount of domestic raw milk production decreases and the contents of proteins and calcium in commercial cow's milk decrease, and the sterilization m...  
JP2005137208
To provide a method for readily and efficiently producing citric acid-containing vinegar without requiring a specific treatment, and a method for efficiently fermentation and producing new vinegar containing citric acid having a high con...  
JP2005130704
To provide a seasoning having thick Umami (delicious taste) of brewed vinegar and a fresh acid taste of citric acid in a well-balanced manner and drawing out the Umami essential to a food material.Brewed vinegar has 7-13% total acidity a...  
JP2005130819
To provide a vinegar produced mainly from sake lees and having improved refreshing feeling while keeping the excellent taste and flavor of sake lees.The method for producing a vinegar contains (a) a step for the drying and/or extruder-tr...  
JP2005132814
To provide a new tablet of unrefined black vinegar lees, enabling the unrefined black vinegar lees to be positively taken orally.The tablet of the unrefined black vinegar lees consists of 10-30 % unrefined black vinegar lees, 10-15 % gar...  
JP2005130705
To provide vinegar having a refreshing feeling and freshness imparted thereto while retaining rich Umami (delicious taste) and a unique profound aroma and color tone which are advantages of Kasuzu (vinegar made from Sake (rice wine) lees...  
JP2005124478
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...  
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...  

Matches 201 - 250 out of 750