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JP2003033169 |
To provide a vinegar which has a high amino acid content, has increased deliciousness, and scarcely has the smell of fermented soybeans without any additional treatment such as a protease treatment, although a Bacillus natto-treated prod...
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JP2003033170 |
To provide a method for producing a vinegar from Okinawa rice brandy distillation residue which plentifully contain active ingredients and has excellent storability and preservability. This method for producing the vinegar from the Okina...
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JP2003024006 |
To provide a novel type vinegar or acidulated food paste mainly having excellent flavor and refreshing sourness, used as a food material such as a seasoning material or beverage material, and produced by using fruits and/or vegetables, a...
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JP2003024042 |
To obtain a vinegar reduced in irritating smell and sour taste and having mellow taste, to provide a method for producing the vinegar and to obtain a food or a beverage containing the vinegar.Aqueous extract of an aged tea material obtai...
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JP2003000206 |
To provide a method for producing a blended pickled egg beverage where its peculiar odor and taste are made moderate to be easily drinkable, and to provide a blended pickled egg beverage obtained by the method.The method for producing a ...
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JP2002335944 |
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 cal...
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JP2002315564 |
To provide a method for producing a red vinegar obtained by using the color possessed by Monascus purpureus, by carrying out acetic fermentation without damaging the active ingredient possessed by the Monascus purpureus.This red vinegar ...
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JP2002272427 |
To provide an enriched material where gourd is served as the calorific source doubling as the health protective source.This enriched material is obtained by milling gourd seeds. The other objective enriched foods include grain flour such...
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JP2002253212 |
To establish a method for breeding an auxotrophic mutant of a useful yeast with diploid or higher by modifying mutation conditions including ultraviolet irradiation, to provide the industrially useful autotrophic mutant, and to provide a...
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JP2002218939 |
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 balsam...
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JP2002153254 |
To produce a new edible vinegar comprising rich organic acids or amino acids different from a conventional rice vinegar, etc., at a low cost by using a distillation residuum of Awamori (traditional distilled alcoholic beverage of Okinawa...
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JP2002142748 |
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.T...
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JP2002125623 |
To provide a vinegar, soft-shelled turtle and honey health food product that has solved the problems of the acidic taste and odor caused by the vinegar and the spoilage and unpleasant smell of the soft-shelled turtle and honey food produ...
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JP2002119241 |
To develop a vinegar composition which maintains the bacterium proliferation-inhibiting effect of the vinegar, controls the acetic acid flavor of the vinegar and has improved food preservability without affecting the taste and texture of...
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JP2002112760 |
To obtain a muscovado vinegar containing a nutrient component more abundantly than that of a conventional vinegar, especially having a higher mineral content than that of a conventional millet vinegar and to provide a method for producin...
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JP3278220 |
PURPOSE: To produce a vinegar drink containing Houttuynia cordata Thumb. and nutrients of egg. CONSTITUTION: This producing method a vinegar drink consists of a process for washing collected Houttuynia cordata Thumb. with water, steriliz...
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JP3276412 |
PURPOSE: To produce a vinegar product free from an unpleasant smell of characteristic vinegar of rice. CONSTITUTION: An unrefined raw material of vinegar is denatured by a conventional method and then aged and preserved in a low-temperat...
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JP3276989 |
PURPOSE: To obtain the solid brewed vinegar not having an irritative smell, having a good flavor, and useful as a raw material for producing healthy foods by mixing a brewed vinegar with swollen grains, swollen starch, etc., for the abso...
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JP2002017335 |
To obtain a vinegar in which healthy effects of a mushroom are utilized.This vinegar is obtained by using one or more kinds selected from the group composed of the mushroom, a powder of mushroom, a squeezed juice of mushroom, an exudate ...
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JP2002017336 |
To produce a vinegar from honey using a young stem of a sugarcane as a fermenting microorganism, and a method for producing the vinegar.This vinegar is obtained by adding a sap prepared by pressing the young stem of the sugarcane to a li...
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JP3270732 |
To provide a method for reducing the concentration of sodium in a plum vinegar or a desalinized plum juice, and further to provide a method for producing a plum juice drink having decreased sodium concentration and increased potassium co...
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JP2002010749 |
To provide a non-salt plum vinegar-containing low-salt soy sauce rich in taste, flavor and nourishment.This method for producing non-salt plum vinegar-containing low-salt soy sauce comprises blending 70 pts.wt. of a soy sauce brewed thro...
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JP2002000254 |
To obtain a delicious vinegar comprising a large amount of various kinds of physiological active components contained in unpolished wheat and unpolished rice.This method for producing vinegar of unpolished wheat and unpolished rice is ac...
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JP3264836 |
To obtain a simply, efficiently and profitably produced seasoning having a familiar and aged taste, free from fishy smell and exhibiting complicated flavors comprising a new taste, a new body, etc. This seasoning contains a crustacean an...
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JP2001352966 |
To provide a lee-precipitator having rapid lee-precipitation rate of fermented liquid food and capable of shortening the period of time required in coagulating, precipitating and separating protein turbid materials.This lee-precipitator ...
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JP2001346540 |
To solve such a problem that, although an acetic acid-based seasoning material is excellent in seasoning a food, it has a pungent irritating feeling and some people are weak for it.This acetic acid-based seasoning material having markedl...
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JP2001346511 |
To solve the problems of a salting process in a salted plum production process comprising the growth of a film-forming yeast on the surface of plum vinegar in a pickling tank to deteriorate the palatability of the salted plum and the plu...
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JP2001333762 |
To provide a method for effectively manufacturing Sake of high quality enabling remarkable reduction of a manufacturing cost by using a solid culture product from Aspergillus oryzae and yeast and eliminating pre- fermentation process to ...
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JP3249205 |
PURPOSE: To provide the method for improving the taste of a liquid food material such as soy, noodle soup, vinegar, juice or water. CONSTITUTION: A molded borosilicate glass product is thermally treated to form the first phase 14 slightl...
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JP2001245685 |
To develop the new use of MgCl2.6H2O and H3PO4 and contribute to the health maintenance of living body under the concept that there is no research for the physiological action of struvite (MgNH4PO4.6H2O) known as an important reagent for...
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JP3228550 |
PURPOSE: To efficiently obtain vinegar of amaranth as new brewed vinegar suitable for intake of vegetable allergic patients by saccharifying seeds of amaranth in an unboiled or unsteamed state as it is and subjecting the saccharified see...
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JP2001190266 |
To effectively utilize the distillation residual liquid of SHOCHU. This method for producing the fermented vinegar from the distillation residual liquid discharged from a process for producing the SHOCHU, characterized by including a pro...
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JP2001169745 |
To provide a method for easily reusing bean-curd refuse in large quantities as an edible product through solving the problem that perishable bean-curd refuse is one of foods to be discarded because of being difficult to be effectively ut...
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JP2001161313 |
To provide a fermenter enabling continuous brewing of a liquid fermented food such as fish soy which has not been attainable through using conventional batch fermenters.This fermenter has the following structure: at least two compartment...
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JP2001161341 |
To provide a mushroom vinegar (liquor) produced by immersing a mushroom rich in drug components in a vinegar (liquor) and provide its production method to facilitate the taking of the components of agaricus mushroom and Hericium erinaceu...
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JP3195592 |
To provide persimmon vinegar obtained by fermenting astringent persimmons and improved in the value of product and economical efficiency, and to provide means for producing the persimmon vinegar. This persimmon vinegar is produced by ino...
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JP2001145477 |
To pickle a variety of mushrooms in vinegar and produce a variety of mushroom vinegars in this case six kinds of mushrooms including Agaricus blazei Murill and the like are strictly selected and the active ingredients and in these mushro...
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JP3186869 |
PURPOSE: To obtain a tool for improving the tastiness of various liquid favorite foods. CONSTITUTION: This tool is equipped with a permeation membrane material (11b) for permeating a liquid favorite food and a cylindrical member (21b), h...
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JP2001086962 |
To obtain a drink good for health and containing persimmon vinegar which is free from browning phenomenon or colored precipitate formation and obtained by fermentation under specific conditions of astringent persimmon impossible in comme...
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JP2001086977 |
To provide persimmon vinegar obtained by fermenting astringent persimmons and improved in the value of product and economical efficiency, and to provide means for producing the persimmon vinegar. This persimmon vinegar is produced by ino...
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JP2001069965 |
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...
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JP2001069940 |
To obtain a readily edible acid-containing seasoning producible in an extremely short time, having a controlled sharp acidity and a mellow acidity by making the seasoning include an edible organic acid and hydroxydimethylfuranone. This s...
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JP2001061439 |
To obtain a balsamic vinegar like seasoning controlled sharp acidity, mellow acidity, proper sweetness and excellent fragrance and flavor by a raw material derived from grape with a saccharide and an edible organic acid, heat-treating th...
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JP2001046048 |
To provide a method for efficiently and economically producing plum liquor by effectively utilizing salted plum juice. This plum liquor is obtained by formulating a concentrated and desalted product obtained by concentrating salted plum ...
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JP3160478 |
PURPOSE: To obtain a high-quality liquid brewed food such as SAKE (Japanese rice wine), soy sauce or edible vinegar from hard rice such as Thai rice by drying the hard rice, regulating the moisture content thereof to a specific value or ...
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JP3160560 |
To obtain ginseng vinegar for medicinal use, containing components of ginseng and having flavor thereof. This ginseng vinegar containing components of ginseng and having improved flavor thereof is produced by saccharifying starch, etc., ...
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JP2001017116 |
To provide a method capable of easily and massively producing ume extract from ume vinegar which is a by-product of pickled ume and mostly discarded, in order to reduce high production cost of ume extract.This method it to concentrate um...
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JP3148935 |
PURPOSE: To obtain the subject vinegar having mild and plain sourness and flavor by containing a branched oligosaccharide. CONSTITUTION: A mixture of branched oligosaccharide-containing saccharide and alcohol for vinegar production is su...
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JP2001008676 |
To shorten a brewing period without requiring additional charge or recovery of yeast and obtain a fermented product such as malt alcohol beverage by carrying out fermentation in a bioreactor in which an immobilized microorganism obtained...
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JP2000342242 |
To provide a method for producing a turmeric juice or a turmeric drink capable of simply and enjoyably being drunk as a health drink at any time by diluting turmeric vinegar or turmeric sake with carbonated water, water or the like.This ...
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