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JP4068924B2 |
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JP4064262B2 |
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JP4059394B2 |
To provide a method capable of suppressing increase in coloration and darkening of color tone which occur during storage of alcoholic beverage and seasonings. The alcoholic beverage or the seasoning is produced by bringing a filtered sol...
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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...
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JP4056905B2 |
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JP4040069B2 |
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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 ...
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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 ...
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JP4028583B1 |
To provide a new processed food using ume and to reuse umezu. A brewed vinegar obtained by acetic acid fermentation of an alcohol raw material solution containing an ethanol extract of ume and / or desalted umezu using seed vinegar, and ...
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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...
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JP4009162B2 |
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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;...
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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...
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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. ...
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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...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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,...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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 ...
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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...
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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...
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