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Patent Searching and Data


Matches 301 - 350 out of 1,171

Document Document Title
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 ...  
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  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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 ...  
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...  
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...  
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...  
JP2005198645A
To provide a fermented liquid of tomato capable of rapidly exhibiting hypotensive action, having good flavor and taste, capable of being easily taken continuously for a long period, to provide a hypotensive agent, to provide an eating an...  
JP2005198596A
To provide an easily eatable laver black vinegar health food enabling efficiently absorbing active components of laver.This laver black vinegar health food contains laver paste and black vinegar and is formed in a gelatinous state by the...  
JP3699985B2
To provide an aronia vinegar and a method for producing the aronia vinegar to effectively utilize the aronia. The aronia vinegar is obtained by using aronia juice extracted from an aronia fruit as a raw material. The aronia vinegar descr...  
JP2005185268A
To produce a beverage having good taste and high nutritive value: vinegar, wine or juice, as a means for directly ingesting sufficient nutrition of cane juice.Sugarcane yeast is obtained by reaping and adjusting cane and standing for sev...  
JP2005185277A
To provide seasoning vinegar improved in a preference as a seasoning, having a good mouth-feel, tasty, and having efficacy such as recovery from exhaustion, prevention against arteriosclerosis, an antitumor effect, and promotion of adren...  
JP2005187365A
To obtain a product having excellent preservability by holding a liquid extracted from a fermented solution, etc., in an antimicrobial sealed container.The green bamboo 1 has at least a pair of joints, is equipped with a cylindrical clos...  
JP2005176776A
To produce food vinegar derived from washed water of rice and having high nutrition value and provide a refreshing drink having proper Brix sugar content value and acidity by mixing water, a fruit juice and a sugar syrup to the vinegar.A...  
JP3694091B2
To obtain an antimicrobial agent of an organic acid mineral solution for preventing proliferation of microorganisms, being safe and not polluting environment by dissolving shell, bone, coral skeletons, etc., in a brewed fermentation solu...  
JP2005168387A
To provide a flavored vinegar food solving the problems that, conventionally, such a food is difficult to handle as it is and its mellow flavor contributes to hesitating its drinking instead, and to provide a method for producing the fla...  
JP3690747B2
To provide a ten-time concentrated fruit vinegar hardly causing precipitation of a dietary fiber, or separation and float of an oil component even at the concentration over five times, and deliciously drinkable by being diluted with wate...  
JP3686976B2
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. ...  
JP3687004B2
To soften an irritant smell, an irritation feeling and a putrid smell peculiar to vinegar without using an additive and to produce the vinegar willingly usable by a plurality of persons. A method for improving the flavor and taste of the...  
JP2005154400A
To provide a preferable calcium supplement to solve such problems that it seems that the amount of domestic raw milk production decreases and the contents of proteins and calcium in commercial cow's milk decrease, and the sterilization m...  
JP2005137208A
To provide a method for readily and efficiently producing citric acid-containing vinegar without requiring a specific treatment, and a method for efficiently fermentation and producing new vinegar containing citric acid having a high con...  
JP2005130704A
To provide a seasoning having thick Umami (delicious taste) of brewed vinegar and a fresh acid taste of citric acid in a well-balanced manner and drawing out the Umami essential to a food material.Brewed vinegar has 7-13% total acidity a...  
JP2005130819A
To provide a vinegar produced mainly from sake lees and having improved refreshing feeling while keeping the excellent taste and flavor of sake lees.The method for producing a vinegar contains (a) a step for the drying and/or extruder-tr...  
JP2005132814A
To provide a new tablet of unrefined black vinegar lees, enabling the unrefined black vinegar lees to be positively taken orally.The tablet of the unrefined black vinegar lees consists of 10-30 % unrefined black vinegar lees, 10-15 % gar...  
JP2005130705A
To provide vinegar having a refreshing feeling and freshness imparted thereto while retaining rich Umami (delicious taste) and a unique profound aroma and color tone which are advantages of Kasuzu (vinegar made from Sake (rice wine) lees...  
JP2005124478A
To elucidate at genetic levels a protein enhancing temperature tolerance, to obtain a microorganism having high temperature tolerance and capable of efficiently producing acetic acid, and to provide a method for efficiently producing vin...  
JP2005124479A
To provide a new gene involved in the acetic acid tolerance of a microorganism, to provide a method for improving the acetic acid tolerance of a microorganism, especially an acetic acid bacterium, using the gene, and to provide a method ...  
JP2005124480A
To elucidate at genetic levels a protein enhancing temperature tolerance, to obtain a microorganism having high temperature tolerance and capable of efficiently producing acetic acid, and to provide a method for efficiently producing vin...  
JP2005117977A
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 raw...  
JP2005110560A
To obtain vinegar containing an anthocyanin-based coloring matter in excellent productivity.Red-kerneled rice is steamed for about 1 hour to give steamed red-kerneled rice 5 and Aspergillus oryjae is inoculated into the red-kerneled rice...  

Matches 301 - 350 out of 1,171