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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/2014/019290A1 |
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/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/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/2009/113024A3 |
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/2009/113024A2 |
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/2009/066514A1 |
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/2008/117407A1 |
[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/2008/117609A1 |
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/2008/114497A1 |
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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WO/2008/012912A1 |
It is intended to provide a process whereby various types of vinegars can be efficiently produced within a short period of time. Namely, a process for producing a vinegar via fermentation with the use of fermentation tanks for submerged ...
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WO/2008/004378A1 |
It is intended to develop an excellent process for masking the greenish smell characteristic to an acetic acid fermented tomato liquor or tomato vinegar and thus provide an excellent tomato vinegar which is widely usable in various dishe...
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WO/2007/129361A1 |
It is intended to provide a means for producing a high extract vinegar with a preferred aroma as a vinegar in which the flavor of raw material remains without limiting the amino acid degree or the ratio of unfermentable sugar in high ext...
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WO/2007/129405A1 |
An object of the invention is to provide a method for producing a vinegar in which a peculiar and unpleasant odor of the vinegar produced by using a raw material containing rice bran is mitigated and the vinegar can be applied to a wide ...
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WO/2007/105216A3 |
The present invention discloses olive pomace vinegar, wherein the pomace is obtained during the olive oil processing. The invention also discloses a method for producing olive pomace vinegar comprising admixing olive pomace, water, carbo...
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WO/2007/100036A1 |
The invention obtains a novel gene encoding a protein having a growth promoting function of acetic acid bacterium in the presence of a high concentration of acetic acid, develops an acetic acid bacterium in which a high concentration of ...
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WO/2007/094317A1 |
It is intended to provide a vinegar which can be easily taken compared with the existing vinegars or black vinegar owing to a large amount of amino acids having been formed therein, and the vinegar produced by this method. The above-desc...
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WO/2007/072597A1 |
It is intended to provide a process for producing black vinegar, which is rich in saccharides originating in rice and barley but free from sedimentation, and the black vinegar produced by this process. Namely, a process for producing bla...
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WO/2007/063621A1 |
[PROBLEMS] To provide a fermentation tank of the aeration/agitation type by which aeration/agitation can be stably conducted even in a small liquid amount and the fermentation efficiency can be elevated. [MEANS FOR SOLVING PROBLEMS] A fe...
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WO/2007/055435A1 |
The present invention relates to a method of manufacturing vinegar by using filtered water of bean-curd or bean-curd dregs which are produced as by-products or wastes after the manufacture of soybean products such as soya milk and bean c...
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WO/2007/038503A3 |
Injectors and injection rings for injecting fluid into a screw press are disclosed. More particularly, systems and methods of reliably injecting fluid into an extraction press on a controllable basis are contemplated along with supportin...
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WO/2006/129743A1 |
[PROBLEMS] To provide an agent for oral administration or external application which uses a conventional commercially available product to produce a skin whitening effect or melanin formation-inhibitory effect readily and which does not ...
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WO/2006/117998A1 |
An object of the invention is to provide a method for producing a high extract vinegar having preferred flavor as a vinegar while maintaining the taste of a raw material under a high extraction condition. The invention provides a method ...
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WO/2006/108345A1 |
Fruit vinegar-egg powder and process thereof or composition containing vinegar-egg powder and use. The said method comprises immerging eggs into fruit vinegar made of orange or hawthorn in ratio of 3-5:1, then carrying out mincing, filte...
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WO2006034620A8 |
The present invention relates to a preparation method for -sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then...
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WO/2006/034620A1 |
The present invention relates to a preparation method for -sushi boiled rice. The said method includes the following steps: selecting rice, cleaning rice with water and leaching, soaking rice in the certain liquid for 1.5-2.0 hours, then...
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WO2004081216A8 |
A novel gene having a function of enhancing acetic acid fermentation at a practically usable level is cloned from a practically usable acetic acid bacterium belonging to the genus Gluconoacetobacter by a method whereby a gene having a gr...
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WO/2005/001095A1 |
It is intended to provide a novel gene participating in the growth promotion of an acetic acid bacterium; a method of promoting the growth of a microorganism, in particular, an acetic acid bacterium containing this gene; and a method of ...
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WO/2004/081216A1 |
A novel gene having a function of enhancing acetic acid fermentation at a practically usable level is cloned from a practically usable acetic acid bacterium belonging to the genus Gluconoacetobacter by a method whereby a gene having a gr...
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WO/2004/053122A1 |
It is intended to provide a novel gene originating in an acetic acid bacterium which participates in temperature-tolerance; a method of improving the temperature-tolerance of a microorganism, in particular, an acetic acid bacterium using...
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WO2003040380A3 |
The invention relates to a method enabling low molecular fermentation products to be removed from complex-structured higher molecular reaction mixtures. The fermentation products are separated in the following manner: the permeability ca...
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