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Patent Searching and Data


Matches 501 - 550 out of 975

Document Document Title
JP2003070446A
To provide a commodity which has a dietary effect, does not reduce the physical strength of an eater, even when the amounts of meals are reduced, and can reduce the weight of the eater, even when the amounts of the meals are not reduced,...  
JP2003047456A
To produce fermented vinegar which is a food having high additional value, and has anti-radical activities and angiotensin I converting enzyme-inhibiting activities, ethanol and a functional food such as alcohol beverages containing them...  
JP2003033169A
To provide a vinegar which has a high amino acid content, has increased deliciousness, and scarcely has the smell of fermented soybeans without any additional treatment such as a protease treatment, although a Bacillus natto-treated prod...  
JP2003033170A
To provide a method for producing a vinegar from Okinawa rice brandy distillation residue which plentifully contain active ingredients and has excellent storability and preservability. This method for producing the vinegar from the Okina...  
JP3339548B2  
JP2002272427A
To provide an enriched material where gourd is served as the calorific source doubling as the health protective source.This enriched material is obtained by milling gourd seeds. The other objective enriched foods include grain flour such...  
JP2002253212A
To establish a method for breeding an auxotrophic mutant of a useful yeast with diploid or higher by modifying mutation conditions including ultraviolet irradiation, to provide the industrially useful autotrophic mutant, and to provide a...  
JP2002516816A
The invention concerns dietary fat compositions that contain the hydroxy acid or dicarboxylic acid or amino acid esters of a phytosterol and/or phytostanol, or the mixed esters formed with the alcohols, polyols or polyol (C2 . . . C22)-f...  
JP2002153254A
To produce a new edible vinegar comprising rich organic acids or amino acids different from a conventional rice vinegar, etc., at a low cost by using a distillation residuum of Awamori (traditional distilled alcoholic beverage of Okinawa...  
JP2002125623A
To provide a vinegar, soft-shelled turtle and honey health food product that has solved the problems of the acidic taste and odor caused by the vinegar and the spoilage and unpleasant smell of the soft-shelled turtle and honey food produ...  
JP3278220B2
PURPOSE: To produce a vinegar drink containing Houttuynia cordata Thumb. and nutrients of egg. CONSTITUTION: This producing method a vinegar drink consists of a process for washing collected Houttuynia cordata Thumb. with water, steriliz...  
JP2002119241A
To develop a vinegar composition which maintains the bacterium proliferation-inhibiting effect of the vinegar, controls the acetic acid flavor of the vinegar and has improved food preservability without affecting the taste and texture of...  
JP3276412B2
PURPOSE: To produce a vinegar product free from an unpleasant smell of characteristic vinegar of rice. CONSTITUTION: An unrefined raw material of vinegar is denatured by a conventional method and then aged and preserved in a low-temperat...  
JP3276989B2
PURPOSE: To obtain the solid brewed vinegar not having an irritative smell, having a good flavor, and useful as a raw material for producing healthy foods by mixing a brewed vinegar with swollen grains, swollen starch, etc., for the abso...  
JP3270732B2
To provide a method for reducing the concentration of sodium in a plum vinegar or a desalinized plum juice, and further to provide a method for producing a plum juice drink having decreased sodium concentration and increased potassium co...  
JP3264836B2
To obtain a simply, efficiently and profitably produced seasoning having a familiar and aged taste, free from fishy smell and exhibiting complicated flavors comprising a new taste, a new body, etc. This seasoning contains a crustacean an...  
JP3249205B2
PURPOSE: To provide the method for improving the taste of a liquid food material such as soy, noodle soup, vinegar, juice or water. CONSTITUTION: A molded borosilicate glass product is thermally treated to form the first phase 14 slightl...  
JP2002010749A
To provide a non-salt plum vinegar-containing low-salt soy sauce rich in taste, flavor and nourishment.This method for producing non-salt plum vinegar-containing low-salt soy sauce comprises blending 70 pts.wt. of a soy sauce brewed thro...  
JP2001346511A
To solve the problems of a salting process in a salted plum production process comprising the growth of a film-forming yeast on the surface of plum vinegar in a pickling tank to deteriorate the palatability of the salted plum and the plu...  
JP3228550B2
PURPOSE: To efficiently obtain vinegar of amaranth as new brewed vinegar suitable for intake of vegetable allergic patients by saccharifying seeds of amaranth in an unboiled or unsteamed state as it is and subjecting the saccharified see...  
JP2001517678A
The invention concerns dietary fat compositions that contain the hydroxy acid or dicarboxylic acid or amino acid esters of a phytosterol and/or phytostanol, or the mixed esters formed with the alcohols, polyols or polyol (C2 . . . C22)-f...  
JP2001245685A
To develop the new use of MgCl2.6H2O and H3PO4 and contribute to the health maintenance of living body under the concept that there is no research for the physiological action of struvite (MgNH4PO4.6H2O) known as an important reagent for...  
JP3195592B2
To provide persimmon vinegar obtained by fermenting astringent persimmons and improved in the value of product and economical efficiency, and to provide means for producing the persimmon vinegar. This persimmon vinegar is produced by ino...  
JP2001190266A
To effectively utilize the distillation residual liquid of SHOCHU. This method for producing the fermented vinegar from the distillation residual liquid discharged from a process for producing the SHOCHU, characterized by including a pro...  
JP3186869B2
PURPOSE: To obtain a tool for improving the tastiness of various liquid favorite foods. CONSTITUTION: This tool is equipped with a permeation membrane material (11b) for permeating a liquid favorite food and a cylindrical member (21b), h...  
JP2001169745A
To provide a method for easily reusing bean-curd refuse in large quantities as an edible product through solving the problem that perishable bean-curd refuse is one of foods to be discarded because of being difficult to be effectively ut...  
JP2001161341A
To provide a mushroom vinegar (liquor) produced by immersing a mushroom rich in drug components in a vinegar (liquor) and provide its production method to facilitate the taking of the components of agaricus mushroom and Hericium erinaceu...  
JP2001161313A
To provide a fermenter enabling continuous brewing of a liquid fermented food such as fish soy which has not been attainable through using conventional batch fermenters.This fermenter has the following structure: at least two compartment...  
JP2001145477A
To pickle a variety of mushrooms in vinegar and produce a variety of mushroom vinegars in this case six kinds of mushrooms including Agaricus blazei Murill and the like are strictly selected and the active ingredients and in these mushro...  
JP3160478B2
PURPOSE: To obtain a high-quality liquid brewed food such as SAKE (Japanese rice wine), soy sauce or edible vinegar from hard rice such as Thai rice by drying the hard rice, regulating the moisture content thereof to a specific value or ...  
JP3160560B2
To obtain ginseng vinegar for medicinal use, containing components of ginseng and having flavor thereof. This ginseng vinegar containing components of ginseng and having improved flavor thereof is produced by saccharifying starch, etc., ...  
JP2001086962A
To obtain a drink good for health and containing persimmon vinegar which is free from browning phenomenon or colored precipitate formation and obtained by fermentation under specific conditions of astringent persimmon impossible in comme...  
JP3148935B2
PURPOSE: To obtain the subject vinegar having mild and plain sourness and flavor by containing a branched oligosaccharide. CONSTITUTION: A mixture of branched oligosaccharide-containing saccharide and alcohol for vinegar production is su...  
JP3124745B2
To provide a method for brewing a vinegar by using at least a fruit of papaya as a raw material, by which the characteristics of the raw material fruit can be drawn out at maximum as compared with the conventional brewing method, and fur...  
JP3119365B2
PURPOSE:To improve the utilization degree of raw materials and the taste of a liquor or food by employing an microorganisum and/or enzyme having a protein body (PB-1) decomposing ability. CONSTITUTION:Koji fungus such as Aspergillus oryz...  
JP2000342242A
To provide a method for producing a turmeric juice or a turmeric drink capable of simply and enjoyably being drunk as a health drink at any time by diluting turmeric vinegar or turmeric sake with carbonated water, water or the like.This ...  
JP3090786B2  
JP3084569B2
PURPOSE: To provide a new vinegar having mellow, plain sour taste and flavor, excellent in preservability and also having physical condition-regulatory functionality. CONSTITUTION: The objective new vinegar can be obtained by conducting ...  
JP2000197474A
To obtain an edible vinegar having a good mellow taste, hardly losing acid taste and being slow in putrefaction by treating a raw material with a desalted sea water in processes of water absorption and steaming of the cereal raw material...  
JP2000197470A
To obtain a healthy beverage capable of being produced by a very simple method by using easily available naturally fermented vinegar in the market, preferably the naturally fermented black vinegar, Japanese apricot fruits and sugar. This...  
JP3065696B2  
JP2000157253A
To obtain a vinegar containing citric acid and gluconic acid, capable of effectively utilizing resources, expecting reasonable cost and much consumption, excellent in safety and useful for health, etc., by using distillation residue gene...  
JP2000139396A
To expand the utilization of violet sweet potato by extracting a violet pigment extract from the raw violet sweet potato with an acidic solution, for example, an organic acid and using the extract for vinegar. The pigment is extracted fr...  
JP3036746B2  
JP2000102364A
To improve two ingestion inhibiting factors of a spirulina food in which effect on health hardly appears by continuous intake of the food and the color of excrement becomes blue-green by the intake, though the food is excellent in nutrit...  
JP3021871B2
PURPOSE: To obtain vinegar with good flavor and low irritating odor and sourness by incorporating a nonionic surfactant and a fatty acid ethyl ester into the production system at the preparation, during or after completion of acetic acid...  
JP2000032945A
To obtain a clear extract, vinegar, jam and sugar candy or the like of carrot in high quality in a short time and under energy saving. In this method, raw carrot is frozen, defrosted and squeezed, and is separated into a clear juice and ...  
JP2000014379A
To obtain a brewed vinegar of garlic by a fermentation using yeast, having a garlic feeling not to make a person anxious about it, not greening, having a good flavor since a vinegar obtained by immersing garlic in vinegar has a sharp gar...  
JPH11318403A
To provide a delicious health drink compounded with vinegar known as a health-promoting food, especially wine vinegar, in contrast with the common sense that a drink compounded with wine vinegar is impracticable owing to the characterist...  
JPH11299454A
To further widen the way to the application of dolomite to foods by solubilizing dolomite as a carbonate mineral involving both calcium and magnesium. The subject solubilization can be accomplished by adding dolomite to a solution of an ...  

Matches 501 - 550 out of 975