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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. ...
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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...
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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...
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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...
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JP4909348B2 |
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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...
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JP4901235B2 |
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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...
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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...
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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...
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JP4847829B2 |
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JP4846121B2 |
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JP4848422B2 |
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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...
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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...
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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...
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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 ...
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JP4729094B2 |
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JP4720885B2 |
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JP4723256B2 |
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JP4714671B2 |
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JP4693760B2 |
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JP4690357B2 |
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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...
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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...
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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...
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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...
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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...
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JP4640320B2 |
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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...
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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 ...
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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...
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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...
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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...
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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...
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JP4521670B2 |
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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...
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JP4448045B2 |
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JP4446020B2 |
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JP2010509908A |
Use of vinegar or its equivalent as a substitute for a salt composition is claimed.
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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 ...
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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...
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JP4418919B2 |
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JP4418783B2 |
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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...
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JP4413860B2 |
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JP4411434B2 |
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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...
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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...
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JP4384587B2 |
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