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Matches 301 - 350 out of 1,248

Document Document Title
JP2008072962A
To provide a method for producing red sweet potato vinegar, with which fermented vinegar can be produced, without damaging the functional components of the red sweet potato, and the functional components of the red sweet potato and the f...  
JP2008073007A
To provide a vinegar acidity suppressing method or a vinegar acidity suppressant for food and drink containing vinegar.This vinegar acidity suppressing method comprises adding basic amino acid such as ornithine, citruline and arginine or...  
JP4068924B2  
JP4064262B2  
JP4059394B2  
JP2008048690A
To provide a flavor improving composition changing astringent taste to soft bitter taste.This flavor improving composition for food and drink contains as the active ingredient, a solvent extract which has as the main ingredient lyoniresi...  
JP4056905B2  
JP2008043299A
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 dri...  
JPWO2008012912A
An object of the present invention is to provide the method that the vinegar of a various kind can be manufactured efficiently in a short time. In the manufacturing method of the vinegar in which the present invention ferments using the ...  
JP2008017830A
To provide natural antioxidation functional pear and grape-mixed vinegar, and a method for producing the same.This natural antioxidation functional pear and grape-mixed vinegar is produced by adding grapes containing the antioxidation fu...  
JP4040069B2  
JP2008011711A
To develop an excellent method for dissolving specific grassy smell of acetic fermentation liquids of tomato and tomato vinegars, and thereby to develop a tomato vinegar having good taste and generally applicable to several cookings.The ...  
JP2008000010A
To provide a method for producing fermented solution of zygosaccharomyces rouxii comprising fermenting zygosaccharomyces rouxii regarded as the cause of decay with brown-sugar solution so as to be commercialized as soft drink and health ...  
JP4028583B1
[Subject] While offering the new processed food using a plum, reuse of apricot vinegar is aimed at. [Solution means] The fermented vinegar obtained by making carry out acetic acid fermentation of the alcoholic materials liquid containing...  
JPWO2007129405A
The object of the present invention is to provide the vinegar manufactured by the manufacturing method of the vinegar which can ease an unpleasant smell with the peculiar peculiarity in the vinegar which uses the materials containing ric...  
JP2007295825A
To provide a method for producing persimmon fruit vinegar having a good quality obtained from only the persimmon fruits in order to pursue the functionality of the persimmon fruits rich in nutrient, since there is a large difference in t...  
JP4009162B2  
JP2007289181A
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...  
JP2007289182A
To provide a saltiness enhancer characterized as enhancing a feeling of saltiness of a food and drink without deteriorating the feeling of saltiness or tastiness thereof and improving the flavor according to a safe and economical method;...  
JP2007282528A
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...  
JP2007267719A
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...  
JP2007267661A
To provide a method for filtration-treating malt vinegar for efficiently removing the precipitation of the same and a beverage containing the malt vinegar hardly forming the precipitate even on preserving for a long period. This method f...  
JP2007236203A
To provide a method for efficiently producing vinegar containing acetic acid in a high concentration in a short time by obtaining a new gene encoding a protein having a proliferation promoting function of acetic acid bacterium in the pre...  
JP2007238520A
To provide a health food and a supplement for sleep-inducement comprising the same, regulating biological rhythm, inducing and promoting sleep by oral ingestion, and effective for a fresh feeling in wake up and reducing fatigue feeling. ...  
JP2007236361A
To obtain vinegar having a high health promotion effect by combining fruit vinegar abundantly containing carotene and vitamins with essential oil of timber of the family Cupressaceae being a natural aromatic component. The vinegar compri...  
JP2007217345A
To provide a pearl vinegar which can promote the absorption of elements such as calcium from intestinal tracts and further promote the metabolism functions of human bodies, and to provide a method for producing the same. This method for ...  
JP2007215421A
To provide a method for producing vinegar easily ingested compared with conventional vinegar or black vinegar by generating a large quantity of amino acids, and the vinegar produced by the method. The vinegar is produced by decomposing p...  
JP2007190019A
To provide a taste-improving agent for vinegar which is economic and healthy to human and reduced in sourness and irritating smell of acetic acid of conventional vinegars and capable of improving dense feeling and complexity and mellowne...  
JP2007190018A
To obtain a starch-containing food aging preventing agent suppressing quality deterioration by aging occurring during a circulation process of starch-containing food, having taste improving effect in deliciousness and sweetness, and havi...  
JP2007186495A
To provide a food, drink or supplement which can daily be taken and can contribute to the normalization of physical conditions and to the good health of people, in the modern society in which people worrying their health are increasing.T...  
JP2007174908A
To propose a means for including active ingredients of Deer Horn Shape Ganoderma Lucidum in simultaneous progress with brewing of vinegar and to provide black vinegar containing the ingredients of the Deer Horn Shape Ganoderma Lucidum.Th...  
JP2007166975A
To provide a method for producing black vinegar without forming precipitates even in the case of the black vinegar abundantly containing a sugar derived from rice or barley, and to provide the black vinegar produced by the method.The met...  
JP2007166928A
To provide a method for preserving a vinegar fermentation liquid able to be preserved with keeping cell activity of the vinegar fermentation liquid in addition to advantage in cost.The method for preserving the vinegar fermentation liqui...  
JP2007135554A
To provide a brewed vinegar having a reduced smell such as the smell of fish or the like, mild acidity with little irritation, and deliciousness, and highly containing taurine, glutamic acid and essential amino acids by using well boiled...  
JP2007136250A
To provide a ventilation agitation fermentation tank capable of stably performing ventilation agitation from a low amount of liquid and enhancing a fermentation efficiency.In the ventilation agitation fermentation tank 10, a fermentation...  
JP2007129907A
To provide a raw material for foods and drinks, which is rich in glucosylceramide and producible by a simple method without using operation to remove extraction solvent, etc., a glucosylceramide-containing composition containing the mate...  
JP2007110955A
To provide a method for producing a food raw material by which sweet potatoes almost free from deterioration can be surely preservable without having need of time and labor for drying, and the preserved sweet potatoes can be used as a ra...  
JP2007110941A
To provide a method for producing brewed vinegar, which does not impair a material feel of a raw material and has an excellent flavor, by using a general method for producing brewed vinegar, comprising saccharification of a raw material,...  
JP3934812B2
To obtain an inexpensive, highly versatile food composition containing a gustatoriness-improving ingredient which is obtained by subjecting sugar cane-derived bagasse to extraction with a solvent such as water, and capable of improving t...  
JP2007070342A
To provide a substance which is a safe material such as a food component or a natural extract and has stronger ameliorating effects on cerebral functions (effects on amelioration of metabolism of a monoamine that is an intracerebral neur...  
JP2007068502A5  
JP2007068502A
To establish a method for efficiently producing cereal vinegar using liquid Koji (malt), by developing the liquid Koji enough having enzymatic activity necessary for production of the cereal vinegar.This method for producing the cereal v...  
JP2007049906A
To provide a method for producing vinegar by stationary fermentation in which acetic acid fermentation can efficiently be carried out by avoiding inhibition of growth of acetic acid bacterial even if the vinegar comprises, in a high conc...  
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...  

Matches 301 - 350 out of 1,248