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Patent Searching and Data


Matches 301 - 350 out of 1,198

Document Document Title
JP2007044007A
To provide persimmon vinegar juice relieved in smell peculiar to persimmon vinegar through addition of natural water, honey, fruit and leaf soup of Japanese pepper and lemon juice each of a specific amount, leaving color peculiar to pers...  
JP2007029020A
To obtain a health food having supply actions on calcium and iron liable to be deficient in Japanese besides amelioration action on lipid metabolism, function amelioration action on erythrocyte deformability, antiallergic action, blood p...  
JP3908352B2
To obtain the subject new gene comprising the DNA of a structural gene coding for an esterase protein having a specific amino acid sequence and capable of giving recombinant Acetobacter, etc., for producing excellent vinegar containing h...  
JP2007014219A
To obtain brewed vinegar having a new physiological function and to provide a method for producing the same.In the method for producing brewed vinegar, with which a starch raw material or a saccharide raw material is saccharified, subjec...  
JP2006325449A
To provide wine vinegar having strong individuality in aspects of appearance and flavor and differentiated from others by using a special product of a district where actual conditions from cultivation to processing can be grasped as a ra...  
JP2006304748A
To obtain a mixed liquid of a natural fruit juice and vinegar by freezing cut natural fruits to disrupt the natural fruits' tissue followed by thawing and then adding vinegar to infiltrate the vinegar with natural fruits ingredients unde...  
JP2006304637A
To provide a means for producing table vinegar having a high essence (salt-free soluble solid material) concentration, capable of producing the vinegar having a fragrance agreeable as the table vinegar, by reserving a flavor of a raw mat...  
JP2006280335A
To provide a method for the stable preservation of an article containing vinegar without losing the flavor of vinegar.A vinegar-containing article is preserved by sealing in a container made of a gas-barrier laminated material containing...  
JP2006262799A
To provide a method for producing a drinkable citric acid vinegar containing much citric acid and polyphenol, good for health, having proper sweetness tempering sour taste, requiring no saccharide addition and directly drinkable with tas...  
JP3859881B2
To obtain the subject fruit vinegar containing ≥100 g fruit juice per 1L fermented vinegar by allowing either of a flavorful acid citrus fruit juice having a small citric acid content, and a diluted liquid thereof to be subjected to an...  
JP2006246701A
To provide an acetic acid bacterium having improved growth ability in the presence of acetic acid by utilizing a protein having functions to improve acetic acid tolerance at a practical level, to provide a new method for breeding by whic...  
JP2006230329A
To provide a means for breeding a bacterium having a reinforced acetic acid fermentation ability, by which the acetic acid bacterium having acetic acid resistance improved to a practical level is bred by the utilization of a gene encodin...  
JP2006230260A
To provide a new protein having a function of reinforcing the acetic acid resistance of acetobacter, a gene for encoding the new protein, also a method for breeding the acetobacter improved in the acetic acid resistance by using the gene...  
JP2006217893A
To provide powdery vinegar suitably used as a health food, a method for producing the same and a processed food by using the same.This powdery vinegar 1 is characterized by installing a coating layer 3 containing oils and fats on the sur...  
JP2006199626A
To provide a composition for ameliorating the dermal function, having beautification effects such as humidity retention, prevention and amelioration of rough skin, and prevention and amelioration of wrinkles by being orally administered....  
JP2006197826A
To provide a method for producing purple sweet potato vinegar, enabling the stabilization of an anthocyanin pigment and sundry germ contamination to be prevented and easy in production management.The method for producing purple sweet pot...  
JP2006187230A
To provide a brown rice koji having excellent nutrient ingredients of the brown rice, containing citric acid imparting refreshing sourness to vinegar at a high concentration with a low content of oxalic acid and to further provide the vi...  
JP3828420B2
To provide Modena balsamic vinegar in a form suitable for foods, while balsamic vinegar is not suitable for the foods except the vegetables, especially meats, fishes and pastas, because having strong acidity and high fluidity. This balsa...  
JP3824553B2
To provide a method for producing a brewed vinegar having relatively light color tone or relatively slight flavor, therefore impairing no characteristics of materials, or the like, as objects to be used therewith, and to provide processe...  
JP2006149381A
To provide a method for inexpensively powdering acetic acid vinegar or organic acid vinegar without causing its deterioration.A spray drying with vehicle addition following concentrating any one of various kinds of vinegar in advance res...  
JP3811712B2
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...  
JP3814228B2
To provide a leaf or extract of purple basil preserved in a state where anthocyanin coloring matter originating from the purple basil is concentrated. A method for treating the purple basil comprises (1) a step of adding table salt to th...  
JP2006141308A
To provide a method for producing a vinegar by standing fermentation in improved fermentation efficiency while shortening the fermentation period by carrying out the fermentation keeping the temperature to a level suitable for fermentati...  
JP2006141307A
To provide a means for producing a vinegar having high extract content and emitting fragrance suitable as a vinegar having the taste and flavor of the raw materials in a high extract environment without restriction of amino acid content ...  
JP2006141389A
To provide a method for sufficiently taking salt, because pepsin for digesting proteins is self-digestively produced from pepsinogen with hydrochloric acid in a gastric juice and because the hydrochloric acid is also produced by hydrolyz...  
JP2006109705A
To provide a vinegar-like seasoning in which organic acids such as citric acid and minerals are concentrated to higher levels than those of conventional unrefined vinegars without requiring adjustment of acidity before the commercializat...  
JP2006110535A
To provide a method and an apparatus inexpensively, capable of simply and certainly reducing a particle size of water molecule clusters and producing hydroxyions simultaneously, which are minus ions possessing a surface active function.W...  
JP2006512915A  
JP2006094817A
To provide a vinegar drink which reduces sour taste and sour smell caused by acetic acid or the like originated from vinegar, especially reduces a sweet taste.This vinegar drink is characterized by adding naringin in an amount of 0.002 t...  
JP2006094838A
To provide sweetness by glucose derived from malted rice of Aspergillus awamori of Awamori, to increase a citric acid content and ferulic acid derived from malted rice of Aspergillus awamori of Awamori and to add brown rice and rice bran...  
JP2006087389A
To provide a powdery brewed vinegar that has a high acidity, can readily lower the pH of foods with the use of a reduced amount and can increase the keeping quality by suppressing the acid taste without deterioration of the taste and per...  
JP3776422B2
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 ra...  
JP3773927B2
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 chara...  
JP3773933B2
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 vineg...  
JP2006042616A
To provide a herb vinegar, in which astringency and bitterness of herb are suppressed while containing useful ingredients which the herb has originally, having good flavor, compared with a conventional herb vinegar.This brewed herb vineg...  
JP2006042807A
To provide a black vinegar with excellent external appearance in using for drink, etc., and to provide a method for easily recovering dye component contained in the black vinegar, in other words to provide a black vinegar with excellent ...  
JP2006025610A
To provide balsamico vinegar-containing health drink produced in order to offer vinegar having health promotion effect as agreeable health drink.The balsamico vinegar-containing health drink is produced through using balsamico vinegar pa...  
JP3764746B2
To provide vinegar for Sushi, obtained by formulating vinegar obtained by using bran of polished rice skin, generated as a byproduct at the production of a wash-free rice, and having peculiar flavor. The vinegar for the Sushi is obtained...  
JP2005341975A
To provide vinegar for Sushi, obtained by formulating vinegar obtained by using bran of polished rice skin, generated as a byproduct at the production of a wash-free rice, and having peculiar flavor.The vinegar for the Sushi is obtained ...  
JP2005333970A
To provide wine vinegar having strong individuality in aspects of appearance and flavor and discriminable from others by using a special product of a district where actual conditions from cultivation to processing can be grasped as a raw...  
JP2005333942A
To provide fermented herb vinegar capable of being restrained in astringency and bitterness of hibiscus, while containing an active ingredient inherent in the hibiscus, and having a better flavor when compared with conventional herb vine...  
JP2005328771A
To provide a health supplement enhancing metabolic activity, activating cells all over the body so as to promote the beauty/health of a user, and giving the user particularly excellent diet effect.This health supplement comprises malt vi...  
JP2005323561A
To provide a method for producing liquid food capable of removing active oxygen components originally contained in the liquid food while retaining flavor of the liquid food without leaving a by-product and an additive, and to provide an ...  
JP2005304379A
To obtain a Moromi vinegar drink rich in amino acids and minerals beneficial to human health, rich in cool refreshing feeling and tastiness, not only enabling Moromi liquid to be favorably taken but also enabling calcium absorption effic...  
JP2005295826A
To obtain edible vinegar capable of controlling turbidity and precipitation, where the turbidity and precipitation are problems of conventional edible vinegar, especially, of a vinegar drink served as a beverage and stored in a hermetic ...  
JP2005278460A
To provide a vinegar of husk-removed and deodorant soybeans, having excellent amino acid content.The vinegar of the husk-removed and deodorant soybeans is obtained by fermenting and maturing powder of the husk-removed and deodorant soybe...  
JP2005278575A
To improve a usage rate of raw materials in production of liquors, such as refined rice wine (sake) and distilled liquor (shochu), and to reduce production costs thereof.The liquors are produced by utilizing a yeast which highly produces...  
JP2005253380A
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...  
JP3722607B2
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 ...  
JP3720028B2
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...  

Matches 301 - 350 out of 1,198