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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...
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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 ...
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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 ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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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. ...
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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...
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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...
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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...
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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...
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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...
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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...
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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...
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JP3661128B2 |
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 ca...
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JP3656218B2 |
To provide vinegar to effectively utilize a potato pulp; and to provide a method for producing the vinegar. The vinegar is obtained by using an extract of a lactic-fermented residue obtained by subjecting a residue after extracting starc...
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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...
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JP3653154B2 |
To provide a process for the production of a mild and refreshing acidic seasoning having weak stimulating smell and decreased stimulating taste. The objective acidic seasoning containing 1.0-3.0wt.% of acetic acid, 4.0-12.0wt.% of glucon...
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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...
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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 ...
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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...
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JP2005110559A |
To obtain vinegar containing an anthocyanin-based coloring matter in excellent productivity.Purplish black rice is steamed for about 1 hour to give steamed purplish black rice 5 and Aspergillus oryjae is inoculated into the purplish blac...
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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...
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JP3642467B2 |
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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JP3634326B2 |
To provide a method for terminating high-acidity vinegar fermentation capable of producing in a short time the high-acidity vinegar suppressed in residual alcohol. The high-acidity vinegar is produced by aeration acetic acid fermentation...
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JP3632751B2 |
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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JP3625281B2 |
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JP2005046071A |
To obtain a new gene involved in acetic acid tolerance, to breed acetic acid bacteria enhanced in acetic acid tolerance using the gene, to provide a method for improving the acetic acid tolerance of microorganisms belonging to Acetobacte...
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JP2005040065A |
To elucidate at genetic level a protein enhancing acetic acid resistance for improving the acetic acid resistance of acetic acid bacteria, to obtain microorganisms having high acetic acid resistance and capable of efficiently producing a...
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JP2005040079A |
To elucidate a protein enhancing the acetic acid tolerance on a gene level, to obtain a microorganism having a high level of acetic acid tolerance and efficiently producing the acetic acid at a high concentration and to provide a method ...
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JP2005040020A |
To provide a new gene participating in acetic acid tolerance of an acetic acid bacterium and to provide a method for improving the acetic acid tolerance of a microorganism, especially the acetic acid bacterium using the gene and a method...
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JP2005040078A |
To elucidate a protein enhancing acetic acid resistance at a gene level; to obtain a microorganism having high acetic acid resistance and capable of efficiently producing acetic acid in high concentration; and to provide a method for eff...
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JP2005040080A |
To elucidate a protein enhancing the acetic acid tolerance at a gene level, to obtain a microorganism having a high level of acetic acid tolerance and efficiently producing the acetic acid at a high concentration and to provide a method ...
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JP2005040064A |
To elucidate at genetic level a protein enhancing acetic acid resistance, to obtain microorganisms having high acetic acid resistance and capable of efficiently producing acetic acid in high concentrations, and to provide a method for ef...
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JP2005040019A |
To provide a new gene participating in acetic acid tolerance of an acetic acid bacterium and to provide a method for improving the acetic acid tolerance of a microorganism, especially the acetic acid bacterium using the gene and a method...
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JP2005040063A |
To elucidate at genetic level a protein enhancing acetic acid resistance, to obtain microorganisms having high acetic acid resistance and capable of efficiently producing acetic acid in high concentrations, and to provide a method for ef...
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JP2005040098A |
To provide a method for acquiring a new acetic acid tolerance gene, breeding acetobacter having improved acetic acid tolerance by using the acquired acetic acid tolerance gene and improving the acetic acid tolerance of a microorganism be...
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JP2005027539A |
To provide sport drink obtained by using demineralized plum vinegar, and adding sweetener such as glucose or fructose so as to effectively make use of plum vinegar components, improved in palate when drunk, effective for increasing stami...
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JP2005013054A |
To elucidate a protein for reinforcing acetic acid resistance at a genetic level, to obtain a microorganism having high acetic acid resistance and capable of producing acetic acid in a high concentration, and to provide a method for effi...
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JP2005013081A |
To elucidate protein for enhancing acetic acid resistance in a gene level, to obtain a microorganism that has high acetic acid resistance and efficiently produces high-concentration acetic acid and to provide a method for efficiently pro...
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JP2005013053A |
To elucidate a protein for reinforcing acetic acid resistance at a genetic level, to obtain a microorganism having high acetic acid resistance and capable of producing acetic acid in a high concentration, and to provide a method for effi...
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JP2005013103A |
To provide a new gene participating in the acetic acid resistance of an acetic acid bacterium, to provide a microorganism using the gene, to provide a method for especially improving the acetic acid resistance of the acetic acid bacteriu...
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JP2005013101A |
To provide a new gene participating in the acetic acid resistance of an acetic acid bacterium, to provide a microorganism using the gene, to provide a method for especially improving the acetic acid resistance of the acetic acid bacteriu...
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JP2005013113A |
To obtain a new acetic acid-tolerant gene, to breed acetic acid bacteria enhanced in acetic acid tolerance using the gene, to provide a method for improving the acetic acid tolerance of microorganisms belonging to acetic acid bacteria, a...
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JP2005013083A |
To elucidate protein for enhancing acetic acid resistance in a gene level, to obtain a microorganism that has high acetic acid resistance and efficiently produces high-concentration acetic acid and to provide a method for efficiently pro...
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