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Matches 251 - 300 out of 976

Document Document Title
JP4981807B2
The present invention relates to a vinegar mix comprising the combination of a first component prepared by neutralizing a first vinegar and concentrating the neutralized first vinegar, and a second component comprising a second vinegar. ...  
JP2012135229A
To provide powdered black vinegar which maintains an original flavor of the black vinegar without excessively diluting a useful component of the powdered black vinegar, having low hygroscopicity, hardly being aggregated, and having excel...  
JP4965350B2
To provide a masking agent capable of masking with the addition of an extremely small amount, rough taste of food and drink and drug, and flavor too strong as flavor of food and drink and drug, without changing the basic flavor balance o...  
JP4955813B2
Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain hi...  
JP4909348B2  
JP4907317B2
The present invention provides a sol of spinous inorganic oxide particles not containing coarse particles, in which particles having extremely homogeneous particles are dispersed in a solvent. An acidic silicic acid is added to a dispers...  
JP4901235B2  
JP2012044907A
To provide a method for producing black vinegar powder by which the black vinegar powder having excellent dispersibility and storage stability can be produced and the concentration of the black vinegar can be heightened.The black vinegar...  
JP2012016327A
To provide a method for manufacturing commercial turmeric vinegar from a turmeric starch, wherein the efficiency of saccharification and alcohol fermentation are low and manufacturing of an alcoholic beverage and vinegar by alcohol ferme...  
JP2012016339A
To provide a new method for using rice whose consumption has decreased lately, and to provide food containing decomposed materials of rice or brown rice.A dried product containing monosaccharide of 2-15%, disaccharide of 7-30%, trisaccha...  
JP4847829B2  
JP4846121B2  
JP4848422B2  
JP4834813B2
[PROBLEMS] To provide a fermentation tank of the aeration/agitation type by which aeration/agitation can be stably conducted even in a small liquid amount and the fermentation efficiency can be elevated. [MEANS FOR SOLVING PROBLEMS] A fe...  
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
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 dr...  
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  
JP4693760B2  
JP4690357B2  
JP4675928B2
To provide a flavor improver improving flavor such as a fragrance or a feeling of maturity according to an economical method safe for human bodies in a short period; to provide a food and drink having the improved flavor such as the frag...  
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...  
JP4667112B2
The object of the present invention is to provide a method of manufacturing vinegar with high extract content that keeps the original flavor of raw materials and has favorable flavor for vinegar under the circumstance of high extract con...  
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
To provide an economical method safe to the human body, for producing food and drink improved in flavor, body/ripening feeling and smoothness, and enhanced in fumigation feeling. This method for producing the food and drink comprises add...  
JP4640320B2  
JP4616296B2
The object of the present invention is to provide a method for efficiently producing vinegar that contains a higher concentration of acetic acid, wherein a gene involved in the acetic acid fermentation ability is obtained, the acetic aci...  
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 ...  
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...  
JP4551978B1
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 pre...  
JP4551870B2
The present invention provides a novel gene involved in the growth-promoting function of acetic acid bacteria and a microorganism containing the gene. In particular, the present invention provides a method for enhancing the growth-promot...  
JP4528270B2
The present invention is to obtain a novel gene that encodes a protein having a function of promoting acetic acid bacterial growth in the presence of a high concentration of acetic acid; to enhance acetic acid bacteria's function of prom...  
JP4521670B2  
JP4463200B2
A novel gene having a function of improving acetic acid fermentation in practical level was cloned from a practical acetic acid bacterium belonging to the genus Gluconacetobacter by a method for obtaining a gene having a growth-promoting...  
JP4448045B2  
JP4446020B2  
JP2010509908A
Use of vinegar or its equivalent as a substitute for a salt composition is claimed.  
JP4429916B2
The present invention is intended to provide a novel gene originating in an acetic acid bacterium, which participates in temperature tolerance; a method of improving the temperature tolerance of a microorganism, in particular, an acetic ...  
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
To provide a vinegar having a reduced miscellaneous taste without changing the original taste of the vinegar even though the vinegar contains a high concentration of amino acids. The present invention is suitably applied to vinegar conta...  
JP4413860B2  
JP4411434B2  
JP4406046B1
To provide sushi vinegar which can be mixed in a small amount with cooked rice and which is easy to mix with cooked rice in order to eliminate the drawbacks of conventional sushi vinegar and powdered sushi vinegar. The purpose is to prov...  
JP4391515B2
Natural antioxidizing functional pear-grape vinegar and a manufacturing method thereof are provided to improve quality of pear vinegar by improving antioxidizing effects through addition of grape, and inhibit abnormal fermentation by irr...  
JP4384587B2  

Matches 251 - 300 out of 976