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Matches 301 - 350 out of 754

Document Document Title
JP3493036
PURPOSE: To control the fermentation of edible vinegar without timelag by deaerating an acetic acid fermentation liquid sampled at preset time interval, determining the acetic acid concentration and alcohol concentration with densitomete...  
JP2003310242
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...  
JP2003299476
To obtain high-rutin-containing brewed vinegar comprising Fagopyrum tataricum Gaerth. buckwheat as a raw material.The high-rutin-containing brewed vinegar contains rutin derived from Fagopyrum tataricum Gaerth. buckwheat in rutin concent...  
JP2003289867
To obtain a new aconitase gene associated with acetic acid resistance, a microorganism by using the gene, and to provide a method for producing a vinegar having a high concentration of acetic acid by using the microorganism.A protein hav...  
JP2003289868
To obtain a new acetic acid resistance gene associated with the acetic acid resistance, a microorganism containing the gene, and to provide a method for producing vinegar having a high concentration of acetic acid by using the microorgan...  
JP3480856
PURPOSE: To readily obtain food and beverage on which biologically and physio logically useful divalent and trivalent coexisting iron compound acts without selecting time and place. CONSTITUTION: An additive of about 0.8-1.5g composed of...  
JP2003250514
To provide a method for sterilizing microorganisms in a brew without heating, not to damage inherent flavor and fragrance of the neat brew.This method is characterized by irradiating a light having a wavelength suitable for exciting a ph...  
JP2003235538
To provide a method for producing a high class fermented vinegar, capable of producing edible vinegar having various flavors by effectively utilizing shochu (rough distilled spirit) lees.This method for producing a fermented vinegar is p...  
JP3463812
PURPOSE: To obtain a light-quality alcoholic beverage/food of low dextrin con tent using unrefined sake (Japanese rice wine) by using a degradative enzyme to effect reduction in the viscosity of the unrefined 'sake' and improvement in wo...  
JP3464173
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 ...  
JP2003226701
To provide a method for dissolving chitosan obtained by deacetylation of chitin of a polysaccharide, into a highly concentrated solution resulting in a high concentration chitosan solution in a brown rice vinegar, which is used not only ...  
JP3441709
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...  
JP2003169660
To obtain tasty malt vinegar in which taste and smell of beer are completely removed.This method for preparing malt vinegar from beer comprises the following steps (1) to (5). In the acetic acid fermentation step (1), 400 L vinegar mash ...  
JP3437324
PURPOSE: To produce an edible vinegar (ultrahigh-acidity edible vinegar) having an acetic acid concentration as high as ≥21.5 wt./vol.%, especially ≥21.75wt./ vol.%. CONSTITUTION: Acetic acid bacteria for producing a high-acidity edi...  
JP2003155544
To provide a stainless steel tank for seasonings for preparation of soy sauce, vinegar or seasonings containing them.The stainless steel tank for seasonings can be manufactured by using stainless steel which contains chromium (Cr), nicke...  
JP2003153682
To provide a method for producing a vinegar by which a residual bran rejected when wash-free rice is produced, etc., is used as a raw material.This method for producing the vinegar comprises using the residual bran as the raw material. I...  
JP2003153683
To provide a method for efficiently and readily producing a sea tangle vinegar having a good flavor with which mass production can be carried out by improving problems of a conventional method for producing the sea tangle vinegar.This me...  
JP3431547
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...  
JP2003137803
To provide a medicine having cholesterol-reducing activity, sugar content absorption inhibitory activity, blood sugar elevation-suppressing activity, anti-obesity activity, anti-diabetes mellitus activity, stomach ulcer-suppressing activ...  
JP3426543
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...  
JP2003088354
To provide an onion vinegar that includes γ-aminobutyric acid in high concentration by using onion and provide a method of efficiently producing vinegar including a high concentration of γ-aminobutyric acid from the squeezed juice of o...  
JP3411602
PURPOSE: To provide a method for dissolving chitosan prepared by deacetylating chitin, abundant natural resources, in a high concentration. CONSTITUTION: Chitosan is dissolved in brewed unpolished rice vinegar in a such a way that a comp...  
JP3407084
PURPOSE: To obtain breads having a moist feeling and useful as a healthy food, etc., by adding and mixing a suspension comprising fish oil, etc., consisting essentially of docosahexaenoic acid with raw material components of the breads i...  
JP3407868
To provide a high-performance low-cost desalting process for producing concentrated and desalted plum vinegar and plum salt having high utility value as a new resource from surplus plum vinegar generated as a by-product of pickled plum a...  
JP2003070446
To provide a commodity which has a dietary effect, does not reduce the physical strength of an eater, even when the amounts of meals are reduced, and can reduce the weight of the eater, even when the amounts of the meals are not reduced,...  
JP2003047456
To produce fermented vinegar which is a food having high additional value, and has anti-radical activities and angiotensin I converting enzyme-inhibiting activities, ethanol and a functional food such as alcohol beverages containing them...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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...  
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 ...  
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...  
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...  
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...  
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...  
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...  

Matches 301 - 350 out of 754