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JP2016514958A |
Biomass (eg, plant biomass, animal biomass, and municipal waste biomass) is processed to produce beneficial intermediates and products such as energy, fuel, food, or materials. Two or more sugars can be produced and these can be further ...
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JP5904898B2 |
To provide a method for preserving the slurry of distillation residue for a long time without rotting.The method comprises the steps of: saccharifying the substrate being a biomass in a first reaction vessel to obtain a saccharified solu...
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JP5850363B2 |
To provide an amino acid-containing liquid obtainable by quickly treating and recycling a food processing waste liquid by effectively utilizing plant cell or fiber contained in it.In this method of manufacturing an amino acid-containing ...
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JP5844699B2 |
To provide a method capable of preserving distillation residual liquid for a long period without decaying it.In a preservation method of distillation residual liquid, which is a method for recovering and preserving the distillation resid...
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JP5725487B1 |
To provide a technique for efficiently purifying soil contaminated with petroleum-based hydrocarbons by a bioremediation method. A bioremediation agent containing Awamori distilled meal as an active ingredient, a composition for bioremed...
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JP5713876B2 |
To provide a method for preserving a distillation residual liquid over a long period of time without decaying.When an ethanol is manufactured by saccharifying a substrate that consists of a biomass with a saccharifying enzyme, fermenting...
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JP5498642B2 |
Producing cellulolytic and/or hemicellulolytic enzymes by a cellulolytic microorganism comprises using the residue from the ethanolic fermentation of enzymatic hydrolysates of cellulosic or ligno-cellulosic materials. An independent clai...
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JP5412272B2 |
Nutritional supplement, for a saccharification-fermentation medium to prepare ethanol from a starch-based material by alcoholic fermentation, comprises an active ingredient as crude or extracted form obtained by fermentation with a mold....
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JP2014018080A |
To provide a method of manufacturing regenerated alcohol and a regeneration processing and manufacturing plant which are capable of collecting residual alcoholic content in shochu lees or sake lees which are produced as a by-product in m...
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JP5205253B2 |
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JP5194283B2 |
A beer-brewing method, and an apparatus implementing the method, where vapors escaping from the wort during a boiling phase are passed, on the steam side, to a rectifying column connected to a wort boiler and the vapors are rectified, at...
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JP5088951B2 |
To provide a method for producing a liquid material from spent brewing malts by which the degree of coloring of the liquid material obtained, by using the spent brewing malts as a raw material is low and the liquid material can thereby b...
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JP4972741B2 |
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JP2012126910A |
To provide a sphingolipid obtained from fermentation lees, which contains human-type free ceramides or free ceramides, which are highly rare in nature, effective as a component of an external preparation for skin useful for cosmetics or ...
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JP4925312B2 |
To provide an efficient method for solid-liquid separation of unrefined Shochu. The method for solid-liquid separation of unrefined Shochu includes prefiltering unrefined sweet potato Shochu, carrying out solid-liquid separation of a fil...
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JP4916143B2 |
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JP4895133B2 |
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JP4890825B2 |
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JP4889048B2 |
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JP4854199B2 |
To obtain a functional material which has activities/effects such as anti-oxidation, liver function improvement and angiotensin conversion enzyme inhibition and is highly safe. The manufacturing process of the functional material compris...
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JP3171794U |
To provide an apparatus for efficiently producing a shochu lees amino acid-containing liquid. To reduce the water content of raw material shochu lees, hydrochloric acid is added to a shochu lees water reducing device provided with a heat...
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JP2011177165A |
To provide a distilled liquor (shochu)-amino acid liquid increased in amino acid components in shochu lees, and a method for processing the shochu lees to increase the concentration of amino acid components, increasing speed of fermentat...
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JP4694099B2 |
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JP4662276B2 |
To provide a new method for producing Shochu, food or drink, feed or fermentation product, comprising building a system for minimizing wastes, subjecting an unrefined Shochu to a solid-liquid separation before distilling the unrefined Sh...
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JP4654210B2 |
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JP4640320B2 |
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JP4595332B2 |
To provide a dried product of the Shochu lees which is easy to handle, and a method of simply obtaining the same in high yield. The method for manufacturing the dried product of the Shochu lees comprises firstly passing the waste Shochu ...
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JP4584611B2 |
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JP2010200677A |
To provide a new method for utilizing white distilled liquor lees which are dumped in ocean until now.This functional extract of the white distilled liquor lees is obtained by performing the solid liquid separation of suspension liquid o...
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JP2010193873A |
To provide a method for reusing the strained lees of wine as a food additive rather than industrial wastes, in view of the fact that, conventionally, strained lees of wine have only been considered to be disposed of as one of industrial ...
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JP4529184B2 |
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JP4527356B2 |
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JP4524342B2 |
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JP4490651B2 |
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JP4435450B2 |
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JP2009285633A |
To provide a method of manufacturing feed efficiently made from SHOCHU lees according to a relatively simple method.The method of manufacturing SHOCHU lees feed obtained by drying SHOCHU lees includes: a process of supplying SHOCHU lees ...
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JP4381271B2 |
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JP2009268408A |
To provide an apparatus that continuously and efficiently treats a large amount of Shochu lees and obtains an industrially useful product from the Shochu lees, namely attains effective use of Shochu lees and continuously produces an amin...
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JP4346319B2 |
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JP4336746B2 |
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JP4325937B2 |
To provide a vinegar-like seasoning in which organic acids such as citric acid and minerals are concentrated to higher levels than those of conventional unrefined vinegars without requiring adjustment of acidity before the commercializat...
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JP4320403B2 |
To provide a method for the solid-liquid separation of an unrefined shochu, by which the solid-liquid separation of the fermented unrefined shochu is facilitated, and the solid portion can effectively be used as a food raw material. This...
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JP4316993B2 |
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JP2009112234A |
To provide an antioxidant active composition including a treated beer dregs as an active ingredient, to provide a composition in which the amount of a ceramide and the amount of -aminobutyric acid are increased, to provide a method for p...
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JP4251960B2 |
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JP4251865B2 |
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JP4251837B2 |
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JP4251836B2 |
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JP4251866B2 |
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JP4114924B2 |
To provide a method for affording Sake for cooking or a seasoning for cooking in which an Umami ingredient derived from Sake is concentrated and new Sake having a concentrated aromatic ingredient and to provide a product thereof. The fea...
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