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Matches 301 - 350 out of 1,222

Document Document Title
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...  
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
The present invention is the method of saving and/or storing the microbe in which at least one nitril Hydra ターゼ or nit リラーゼ enzyme activity is shown, Preservation and/or storage are related with the method performed in the ...  

Matches 301 - 350 out of 1,222