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WO/2018/214330A1 |
The present invention provides a Saccharomyces cerevisiae strain with a high yield of β-phenylethanol and an application thereof. The Saccharomyces cerevisiae strain with a high yield of β-phenylethanol was collected in the China Cente...
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WO/2018/132260A1 |
Co-products from juice extraction, in particular for use in beverage and food products to enhance the metabolic and gut health benefits, including an enhanced feeling of satiety, a reduction of postprandial glucose response, reduction of...
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WO/2018/095119A1 |
Disclosed is a method for preparing compound pineapple and roselle fruit vinegar, sequentially comprising the preparation steps of: preparation of pineapple and roselle whole juice; enzymatic hydrolysis: performing enzymatic hydrolysis b...
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WO/2018/097650A1 |
The present invention relates to black soybean mayonnaise and a method for manufacturing the black soybean mayonnaise and, more specifically, to black soybean mayonnaise comprising black soybean with excellent drug properties, the black ...
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WO/2018/097358A1 |
The present invention relates to a method for manufacturing Mume Fructus vinegar pudding and, more specifically, to a method for manufacturing Mume Fructus vinegar pudding, wherein the pudding is manufactured using pretreated Mume Fructu...
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WO/2018/095118A1 |
Disclosed is a method for preparing longan fruit vinegar, sequentially comprising the preparation steps of: preparation of longan whole juice; enzymatic hydrolysis by adding pectinase and β-glucosidase; alcohol-based fermentation; aceti...
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WO/2018/090712A1 |
Disclosed is a method for preparing a litchi fruit vinegar. The preparation steps thereof are as follows successively: preparation of full juice of litchis; enzymatic hydrolysis; adding a pectinase and a β-glucosidase, enzymatic hydroly...
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WO/2018/066825A1 |
The present application relates to tomato ketchup with improved storage stability and a method for enhancing the storage stability of ketchup.
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WO/2018/056778A1 |
The present invention relates to a composition which is for improving skin condition and comprises a fermented pearl product, and more specifically, provides a composition for improving skin condition, wherein, due to using a fermented p...
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WO/2018/056659A1 |
The present invention relates to scented vinegar and a preparation method therefor. A scented vinegar composition, according to the present invention, does not cause unpleasantness when using same since a smell of acetic acid is not sens...
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WO/2017/188796A1 |
An aspect of the present specification relates to a fermented fruit product that has an outstanding taste and flavor with a content of Ca2+ ions in an amount of 100 ppm or higher on the basis of the total weight thereof, a composition co...
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WO/2017/092187A1 |
An elder vinegar preparing method, comprising: (1) performing water extraction on elderflowers, filtering, and concentrating to acquire a concentrated solution; (2) pressing elderberries to acquire a berry juice; (3) mixing the concentra...
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WO/2017/078530A1 |
The present invention is directed to a method for decreasing the lag time in a fermentation of a culture medium to prepare a target substance, wherein the target substance is not yogurt and wherein the fermentation results in formation o...
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WO/2017/048073A1 |
An objective of the present invention is to provide a method of producing a naturally fermented vinegar using loquat as a main ingredient, which produces a naturally brewed vinegar using the leaves and fruit of the loquat tree. That is, ...
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WO/2017/041459A1 |
An eye-brightening and health-enhancing vinegar drink comprises the following components at the following percentages by mass: 70-80% of water; 10-20% of Dendrobium officinale kimura et migo; 2-5% of Panax quinquefolius; 1-3% of Lycium b...
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WO/2017/021851A1 |
A method for producing a food product based on vinegar cream and cheese cream, comprises the steps of providing at least one vinegar cream and at least one cheese cream, mixing at least one vinegar cream with at least one cheese cream in...
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WO/2016/116851A1 |
The invention relates to a process for obtaining balsamic vinegar of Modena, wherein the step of concentrating the must, which is a component of the blend from which the final product is obtained, is carried out in cold conditions. The o...
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WO/2016/059509A1 |
The food seasoning comprises a mixture of at least the following components: - at least one of wine vinegar (Ml) and balsamic vinegar (M2); rectified concentrated grape must (M3); fruit juice and pulp (M4); and at least a thickener and s...
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WO/2016/055603A1 |
The invention relates to a method for producing a fermented drink. The method comprises the initiation of the fermentation by inoculating the fermentable drink with fermentative bacteria in the form of biofilm.
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WO/2015/147638A1 |
The present invention concerns the field of liquid, concentrated food preservation products, in particular concentrated vinegar products. The present inventors found a way to obtain an excellent concentrated vinegar product by simple eva...
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WO/2015/134883A1 |
A vinegar based-antimicrobial was developed for controlling food pathogens in meat products. The antimicrobial is prepared using liquid blending (buffering process), dehydration and standardization. The buffering process refers to partia...
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WO/2014/087464A1 |
The present invention relates to: a method for producing a vinegar having a high acid degree with higher efficiency compared with the conventional methods; and a vinegar having a high acid degree, which is produced by the method. The met...
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WO/2014/032368A1 |
An automatic fermented substrate turning machine based on multiple sensors, which comprises a movement module, a fermented vinegar substrate information monitoring module, a system control module, and a fermented substrate turning execut...
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WO/2014/021719A1 |
The present invention provides a powdered vinegar that comprises partly neutralized vinegar, i.e. vinegar derived acid that is partly neutralized with e.g. sodium and/or potassium hydroxide, and free vinegar derived acid. The invention a...
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WO/2014/019290A1 |
Disclosed is a synchronous manufacturing method for a hawthorn raw pulp and a fruit vinegar mother liquor. The method comprises the following steps: removing the kernels of the harvested hawthorns; producing a pulp from the flesh; steril...
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WO/2013/189709A1 |
An EDTA-free mayonnaise having excellent oil oxidation stability can be prepared by incorporating an effective amount of reduced grape juice in combination with a source of acetic acid and egg protein. The invention relates to a method o...
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WO/2013/179196A1 |
A process of treatment of fermented beverages of vegetable origin, in particular wine, is disclosed, which provides the contact between the beverage and a polymer obtained by radical or sol-gel synthesis, selected from the group based on...
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WO/2013/168548A1 |
Although it has been known over a long time that vinegar exhibits body function-controlling effects such as an effect of preventing an increase in blood pressure, the characteristic irritating odor thereof makes it very difficult to cont...
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WO/2013/144327A1 |
The subject of the present invention is a method of initiating acetic fermentation in a production fermenter using a starter culture cultured in a pilot fermenter which constitutes about 1-3% of the working volume of the production ferme...
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WO/2013/141381A1 |
Provided is a chemical compound and composition for increasing the sugar content of a fruit using a simple method, without being restricted by the vegetation-growing region or climate. A plant fruit-sugar content increaser containing as ...
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WO/2013/050828A1 |
The drink comprises a mix of apple vinegar (1); balsamic vinegar (2) and concentrated grape must (3).
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WO/2012/136554A1 |
Process for the stabilising of alcoholic drinks and precursors and derivatives thereof, consisting in adding thereto a solution containing polyglutamate and/or polyaspartate.
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WO/2012/091251A1 |
The presents invention relates to a drink composition for hangover relief, containing cucumber vinegar, wherein the drink composition comprises 100 parts by weight of purified water, 2-15 parts by weight of cucumber vinegar, 0.5-5 parts ...
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WO/2012/057084A1 |
Provided are a flavor improving agent which comprises a D-amino acid or a salt thereof as the active ingredient, a method for producing a food or drink having an improved flavor without disrupting the flavor balance thereof, and a method...
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WO/2012/048713A3 |
The invention relates to a method for the dehydration and preservation of foodstuffs, consisting in submerging fruit or vegetables in a solution based on honey or pure honey, until the oxygen and part of the water have been extracted. In...
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WO/2011/163664A1 |
Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour additio...
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WO/2011/147731A1 |
The invention relates to a process for aftertreatment of vinegar obtained by fermentation. The process features treatment of the vinegar with ultrasound by means of an ultrasound unit while observing the following parameters: amplitude 0...
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WO/2010/108951A1 |
The invention relates to a carbonated drink mixture comprising a fraction of acetic acid that contains table vinegar. The concentration of acetic acid in the drink mixture is between 0.1 % by weight and 1.5 % by weight, preferably 0.4 % ...
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WO/2010/004784A1 |
Provided are a taste-improving agent for foods and drinks, a method of improving the taste of a food or a drink, and a food or a drink having an improved taste. A taste-improving agent for foods and drinks which comprises a long-chain hi...
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WO/2009/150675A1 |
The invention relates to an antioxidant condiment for foodstuffs comprising Balsamic Vinegar of Modena and at least a further natural extract containing polyphenols. The invention further relates to an antioxidant beverage comprising the...
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WO/2009/113024A2 |
The beverage-condiment comprises a first amount of balsamic vinegar and a second amount of a mixing liquid, wherein said mixing liquid comprises an alcoholic liquid, and optionally a third amount of a mixing liquid, such as water.
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WO/2009/113024A3 |
The beverage-condiment comprises a first amount of balsamic vinegar and a second amount of a mixing liquid, wherein said mixing liquid comprises an alcoholic liquid, and optionally a third amount of a mixing liquid, such as water.
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WO/2009/066514A1 |
It is intended to provide a method of improving the strength of the characteristic and refreshing sourness derived from acetic acid and preventing the lowering of the sourness with the passage of time in rice vinegar, seasonings containi...
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WO/2009/036669A1 |
A protein vinegar liquid comprises (weight parts): fresh egg 30-120, edible vinegar 40-180, and honey 50-300. Furthermore, it may blend with yam, Chinese date and medlar. Its preparing method comprises the steps of: 1) adding fresh egg i...
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WO/2008/148848A1 |
The invention relates to a method for removing odor from vinegar comprising: a) increasing the pH of the vinegar with base to at least 6; b) maintaining said pH for at least 15 minutes at 40-90 °C; c) adding acid to obtain vinegar havin...
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WO/2008/117609A1 |
It is intended to provide a process for producing a vinegar in which the characteristic unpleasant smell inherent to vinegars using a material containing rice bran is relieved and which is thus widely usable in drinking, cooking and so o...
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WO/2008/117407A1 |
[PROBLEMS] To provide a novel seasoning which makes it possible to easily control a flavor as soy sauce or mayonnaise, is almost free from salt or fat and allows the intake of abundant vinegar components without showing the intense acid ...
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WO/2008/114497A1 |
It is intended to provide a method for suppressing foam formation by identifying a gene associated with foam formation during acetic acid bacterial culture and decreasing or deleting the function of a protein encoded by the gene; a metho...
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WO/2008/105201A1 |
Disclosed are: a method for producing a vinegar usable for wide variety of application purposes including drinking and cooking, which can reduce a characteristic, unpleasant odor of a vinegar produced from a raw material containing a sug...
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WO/2008/102519A1 |
A gene involved in the acetic acid fermentation ability can be obtained. The acetic acid fermentation ability of an acetic acid bacterium can be improved by decreasing or eliminating the function of a protein encoded by the gene. Provide...
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