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JP3142408U |
To produce a composition formed as a granular, granular or capsule-like species having an activity of selectively diuretic sodium and having a potassium-retaining property based on a distilled residue of sweet potato shochu. provide. A p...
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JP4071062B2 |
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JP2008054651A |
To provide a food of high health image using as the main feedstock unrefined vinegar obtained by filtration of "Shochu"(Japanese white distilled liquor) distillation residues, and to provide a method for producing the food.The method for...
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JP2007312694A |
To provide edible extra-fine powder such as grain lees pasteurized at high temperature, which solves the following problem that grain lees and the like are hardly used as food since there is no utilization because they have bad taste, sm...
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JP2007274984A |
To provide unrefined sake vinegar increased in antioxidant power and improved in quality of appearance and palatability through paying attention to characteristics which purple sweet potato has and excellent compatibility of unrefined sa...
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JP2007274911A |
To reuse sake lees and white distilled liquor lees of which ocean dumping becomes a social problem, effectively for the production of a new alcoholic drink. This method for producing the alcoholic drink is characterized by mixing the sak...
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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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JP2007259742A |
To provide a fermented food of Shochu lees, containing dietary fiber components originated from natural products abundantly, rich in flavor and easy to eat by effectively utilizing Shochu-distilled lees; and to provide a method for produ...
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JP3963481B2 |
In a process for thermally utilizing wet spent grains (1), the wet spent grains (1) are mechanically predried in a first drying stage (2), thermally dried in a further drying stage (4) and finally thermally utilized by burning or gasific...
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JP2007517078A |
The present invention relates to a composition, which can be referred to as a biopolymer, including fermentation solid and thermoactive material. The present invention also includes methods of making the biopolymer, which can include com...
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JP3935219B2 |
PURPOSE: To provide a vacuum concentration and drying apparatus capable of discharging exhausted water into a general river without requiring a treatment equipment for exhausted water when concentrating and drying waste liquid of distill...
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JP3922492B2 |
To provide a highly nitrogen-containing seasoning free from an unpleasant smell accompanying acidic decomposition of liquor lees and having an enhanced flavor and a good accustomed taste and to provide a method for producing the same. Th...
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JP2007124996A |
To provide a method for collecting useful components from the residue of the wine-fermenting liquid, and a method for utilizing the components.This liquid containing a large amount of a non-alcoholic saccharide-fermenting enzyme is obtai...
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JP2007511336A |
A method of dewatering corn stillage solids comprising adding to the solids an effective coagulating and flocculating amount of an anionic copolymer comprising acrylic acid sodium salt, methacrylic acid sodium salt or 2-acrylamido-2-meth...
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JP3903266B2 |
PCT No. PCT/FI95/00224 Sec. 371 Date Oct. 18, 1996 Sec. 102(e) Date Oct. 18, 1996 PCT Filed Apr. 19, 1995 PCT Pub. No. WO95/29002 PCT Pub. Date Nov. 2, 1995The invention relates to a method for fractionating a solution by a chromatograph...
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JP2007082427A |
To provide a method for producing vegetable ceramide-related substance derived from beer lees comprising suppressing the amount of a polar solvent used for extraction to save production costs: to provide health food comprising the inexpe...
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JP3853080B2 |
To provide a play machine capable of as much as possibly preventing an inconvenience that a player becomes tired of watching a display state displayed on a variable display device. When a play state becomes a reach state, a brave man cha...
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JP2006271304A |
To provide KASUTORI SHOCHU or KASUMOROMITORI SHOCHU (herein, these are generally called KASUTORI SHOCHU), and to provide a method for producing these.This KASUTORI SHOCHU is characterized in that a mass ratio of ethyl caproate content : ...
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JP2006204107A |
To level up effective utilization of lees of Shochu (Japanese white distilled liquor) which society requests and widen the range of effective utilization and distribute to reduction of treating cost of lees of Shochu.The treatment method...
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JP3783915B2 |
To effect inexpensive mass production or utilization of Natto kinase and manaquinone-7, each Bacillus natto-derived physiologically active substance, using vinasse produced in Sho-chu production or the like. This mass production comprise...
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JP2006136343A |
To effectively perform solid-liquid separation of sweet potato Shochu (Japanese distilled alcoholic spirit) distillation residue so as to use the solid as a health food raw material and the liquid as a health drink.The sweet potato Shoch...
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JP2006136806A |
To provide a drying treatment method for Shochu (Japanese alcoholic distilled liquor) waste liquor which can dry a wet material adsorbing the Shochu waste liquor, in a short time, and reduces the secured amount of dry granules adsorbing ...
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JP2006109768A |
To provide a nonconventional alcohol yeast-containing composition enabling a by-product discharged from an alcohol fermentation process to be effectively utilized, capable of strongly eliminating active oxygen and a free radical which ar...
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JP3745246B2 |
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JP2006006210A |
To provide a method for producing a refreshing drink containing mash vinegar, dispensing with the concentration process of a food component to be mixed in brewed vinegar to eliminate from troubles inherent to the concentration process, w...
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JP3734368B2 |
To compressively form a beer lees raw material without using binder and to uniformize the quality of the obtd. carbonaceous material while holding the temp. of the beer lees to a constant by arranging a compression screw and a heating co...
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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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JP3702984B2 |
To obtain a molasses-containing composition having a specific color value, pure sugar content and water content, keeping natural flavor specific to cane sugar, having slight coloring and excellent in stability with passing of time by mix...
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JP2005261419A |
To impart liquor, or the like, with a health food performance, especially antioxidation action.This invention relates to a liquor produced by mixing a substance extracted from a natural medicine such as clove and jasmine tea leaf and hav...
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JP3693687B2 |
PURPOSE: To provide a concentrating and drying tank capable of concentrating and drying a distilled liquor waste liquid in the same tank and drying the organic solid matter in the waste liquid to granular or small flaky particles free fr...
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JP3680137B2 |
PCT No. PCT/FI95/00329 Sec. 371 Date Mar. 10, 1997 Sec. 102(e) Date Mar. 10, 1997 PCT Filed Jun. 7, 1995 PCT Pub. No. WO96/00776 PCT Pub. Date Jan. 11, 1996The invention relates to a process for fractioning vinasse, in which process the ...
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JP3680100B2 |
PCT No. PCT/FI95/00328 Sec. 371 Date Mar. 24, 1997 Sec. 102(e) Date Mar. 24, 1997 PCT Filed Jun. 7, 1995 PCT Pub. No. WO96/00775 PCT Pub. Date Jan. 11, 1996The invention relates to a process for preparing vinasse suitable for a column pr...
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JP3669890B2 |
To provide a dryer for a beer brewer's grain capable of drying a wet beer brewer's grain having a high water content generated in a beer manufacturing process and easily molding the scum in a desired solid state in a high pressure mold. ...
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JP3665193B2 |
To provide a vacuum distiller for SAKE lees that can thoroughly recover alcohol from the whole part of SAKE lees without stirring in no need of the cleaning work for the closed tank and can simplify the operations for receiving and takin...
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JP2005143480A |
To provide a healthy food, a feed additive and a preventive agent for cancers, AIDS and SARS by reprocessing industrial waste such as rice bran, soybean-curd refuse, beer lees, coffee beans lees, tea leaves residues and the like.Raw mate...
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JP2005124517A |
To provide foods and beverages exhibiting antithrombotic effect in antithrombotic foods and beverages effectively utilizing distillation residue which is a waste product for production of Shochu (Japanese distilled spirit).The antithromb...
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JP2005117957A |
To enhance antioxydation power of unrefined vinegar by utilizing properties of green tea in unrefined vinegar produced by using unrefined sake as a raw material generated in the production of Awamori (millet brandy) or Shochu (Japanese d...
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JP2004350505A |
To provide anticancer health food comprising brewed vinegar produced from distilled spirit residual liquid as a new use of the brewed vinegar.The anticancer health food contains brewed vinegar produced by using distilled spirit residual ...
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JP3600819B2 |
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JP3597177B2 |
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JP2004298023A |
To provide a method for efficiently producing a brewing lees concentrate and a dried material of brewing lees to be a raw material such as a feed from the brewing lees without requiring complicated processes or equipment or numerous ener...
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JP2004267115A |
To provide a method for treating a residue in the production of a food and drink by which the residue in the production of the food and drink is processed to a liquid easily reusable as a high-quality food material by a simple operation....
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JP2004248592A |
To provide a tyrosinase inhibitor having high inhibitory activity on tyrosinase, and to provide a method for producing the inhibitor through utilizing distillation residues produced in manufacturing brown sugar-based low-class distilled ...
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JP2004525124A |
The present invention deal with a process to obtain a decoction from Vitis labrusca and Vitis skins; process to obtain a hydro-alcoholic and hydro-alcoholic-ethyl acetate obtained from the decoction; pharmaceutical preparations containin...
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JP3542522B2 |
To produce a fermentation promoting substance capable of stably and persistently activating yeast, preventing the temporary abrupt progress of fermentation and improving the fermentation rate and having excellent handleability and preser...
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JP3526427B2 |
To provide a method for the stabilization of secondary charging water in the reutilization of distillation cake produced in the production process of Shochu (Japanese distilled spirit) as the secondary charging water. Distillation cake p...
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JP3522778B2 |
PURPOSE: To obtain the purified and concentrated product having no malodor, not putrefying and useful as a seasoning, etc., from the residue of shochu (low- class distilled spirit) by distilling the fermentation product of grains or swee...
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JP3502852B2 |
To prevent an environmental contamination from being generated due to a large number of distilled spirit (shochu) lees, strong in acidity, and a ready-mixed concrete washing sludge, strong in alkalinity when they are produced and shipped...
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JP3492909B2 |
To reduce a processing cost and to utilize treated less of SYOUTYUU (distilled spirits) as a feed for domestic animals and a fertilizer for agricultural products, by efficiently treating the lees of distilled spirits in the waste liquor ...
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JP3459815B2 |
To provide a composition having a fatty liver-suppressing activity fractionated from a residual liquid of barley shochu liquor (white distilled liquor), and its method for production. This composition having a fatty liver-suppressing act...
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