| Document |
Document Title |
|
JPH0824563B2 |
|
|
JPH0813250B2 |
|
|
JPH0813265B2 |
|
|
JPH0819367A |
PURPOSE: To obtain milky drink excellent in palatability and health-directing property by mixing milk ingredient of cow milk, etc., with vinegar. CONSTITUTION: This milky drink contains ≥1wt.% of milk ingredient of cow milk, non-fat mi...
|
|
JPH082260B2 |
|
|
JPH07119167B2 |
PURPOSE:To enable obtaining of a suitable favorite food and a raising promoter for crops, etc., by subjecting a liquor solution for producing brewed vinegar and aqueous mixture of an animal protein peptide to organic acid fermentation. C...
|
|
JPH07313119A |
PURPOSE: To obtain soft drinks being fruit drinks consisting of Citrus junos and Citrus sudachi, and Citrus yuko and Citrus sphaerocarpa, respectively, having good sweetness, sourness and aroma and considered so that packing materials of...
|
|
JPH07100022B2 |
|
|
JPH0739438Y2 |
|
|
JPH0779660B2 |
A method of controlling the odor of liquid condiments such as soy sauce, vinegar, mayonnaise sauce, Worcestershire sauce and catsup. By using a highly osmotic substance, the odor of liquid condiments is controlled with ease and efficienc...
|
|
JPH07203942A |
PURPOSE: To obtain a processed vinegar for foods, reduced in sourness, having bacteriostatic effect while imparting foods with mild sourness, by incorporating a fermented vinegar or synthetic vinegar with a fermented product of grains or...
|
|
JPH07163330A |
PURPOSE: To obtain a sanitary and tasty edible vinegar, containing a sea table root, having moderate concentrations of salt and iodine and a high nutritive value and good in flavor. CONSTITUTION: This method for producing an edible vineg...
|
|
JPH07135956A |
PURPOSE: To provide a method of producing vinegared garlic with irritating garlic smell and sour vinegar taste reduced from garlic which is hated to drink directly, because it has strong irritating smell, as its nutrients are maintained ...
|
|
JPH0779731A |
PURPOSE: To efficiently improve the flavor of fermented foods so as to be excellent in fanciness by adding a specific phenoxyalkanoic acid (salt) to a fermented food etc., to prevent abnormal fermentation. CONSTITUTION: The objective fla...
|
|
JPH0775543A |
PURPOSE: To produce an improved vinegar free from the unpleasant odor of ethyl acetate and having the substantially same acetic acid concentration as that of a raw material vinegar and produce a food having a high quality with the same. ...
|
|
JPH0751047A |
PURPOSE: To obtain an edible vinegar having characteristics of improving hyperlipemia by subjecting saccharides containing a branched oligosaccharide to the alcoholic and acetic acid fermentations. CONSTITUTION: This edible vinegar is ob...
|
|
JPH07174A |
PURPOSE: To obtain a vinegar improved in the conventional taste and moderated in toxicity and irritability. CONSTITUTION: A vinegar moderated in toxicity and irritability is obtained by subjecting a branched oligo saccharide-containing s...
|
|
JPH06102010B2 |
|
|
JPH06340540A |
PURPOSE: To obtain an anti-arteriosclerotic agent capable of suppressing excessive accumulation of blood lipid by foods with established safety. CONSTITUTION: This anti-arteriosclerotic agent is or contains one of the following: (1) grou...
|
|
JPH06339365A |
PURPOSE: To provide a raw material composition for producing food vinegar having excellent taste and flavor, free from stimulating smell of acetic acid and having mild and thick taste, suppressed acid taste and refreshing fruity feeling....
|
|
JPH06335378A |
PURPOSE: To produce vinegar as inexpensive as possible in a short period of time by using wastes produced in sake making and rice polishing. CONSTITUTION: Wastes such as sake lees, rice bran, etc., accompanied in producing foods are aero...
|
|
JPH06335379A |
PURPOSE: To obtain vinegar containing crotonic acid and maltol, having flavor and giving foods having flavor, taste and no irritating odor even in case of using it for dressing, mayonnaise, etc. CONSTITUTION: The vinegar contains crotoni...
|
|
JPH06311878A |
PURPOSE: To obtain a pigment-containing brewed vinegar by saccharifying sugar using potato of pigment-based series containing a specific natural pigment singly or as a mixture or as a part of the raw material and carrying out alcohol fer...
|
|
JPH0673448B2 |
PURPOSE:To seal the gas and liquid in a self-sucking stirring deep fermenter using an easily producible inexpensive structure, and to enable the fermentation in high efficiency, by using a gas-dispersing stirring blade attached to a holl...
|
|
JPH06245751A |
PURPOSE: To produce calcium-containing vinegar having excellent properties to facilitate the taking of calcium of egg shell and make alkaline nature in the body and useful as a drink for health food or for cooking, etc., by immersing and...
|
|
JPH0655125B2 |
|
|
JPH0653060B2 |
|
|
JPH0642823B2 |
|
|
JPH0642826B2 |
|
|
JPH0642824B2 |
|
|
JPH0642825B2 |
|
|
JPH06153900A |
PURPOSE: To obtain vinegar having an acidity of ≥ a specific amount, a high acidity, low costs of storage, transportation, etc., inexpensive transportation cost especially in the case of longdistance transportation, making other raw ma...
|
|
JPH06153964A |
PURPOSE: To provide a new plasmid useful as a plasmid vector for the search for promoter. CONSTITUTION: The plasmid contains plural initiation point regions functioning with acetobacter, a terminator region and a chloramphenicol acetyltr...
|
|
JPH06133756A |
PURPOSE: To provide the method for producing the onion vinegar holding the original seasoning effect of a conventional vinegar and simultaneously being eliminated its acetic acid smell. CONSTITUTION: Onion is subjected to an alcohol ferm...
|
|
JPH0634728B2 |
|
|
JPH0632603B2 |
|
|
JPH0690734A |
PURPOSE: To prepare spiced vinegar having excellent taste and flavor and free from the bad smell of Houttuynia cordata by oxidizing the green juice of Houttuynia cordata to eliminate the odorous component and subjecting the obtained liqu...
|
|
JPH0690733A |
PURPOSE: To provide a new vinegar improved in palate, capable of improving enteroflora through selective proliferation of bifidus as useful enterobacteria. CONSTITUTION: The objective vinegar can be obtained by both alcoholic fermentatio...
|
|
JPH06502310A |
This invention relates to sauces and salad dressings containing a soluble calcium source comprising specific molar ratios of calcium, citrate and malate or calcium acetate. The calcium composition is more soluble in these products than c...
|
|
JPH0670746A |
PURPOSE: To obtain a liquid or a solid edible vinegar capable of more readily ingesting docosahexaenoic acid(DHA) than extremely usually used edible vinegar as a seasoning. CONSTITUTION: The edible vinegar is obtained by adding DHA fish ...
|
|
JPH0662790A |
PURPOSE: To obtain seasoning of UME flavor by effectively using UME vinegar. CONSTITUTION: White UME vinegar prepared in a production process of pickled UME or UME vinegar containing Perilla frutescens is boiled down to give seasoning of...
|
|
JPH0614861B2 |
|
|
JPH069500B2 |
|
|
JPH069499B2 |
|
|
JPH0622742A |
PURPOSE: To inexpensively produce a new vinegar having an excellent nutritive value, capable of promoting human health as a raw material for healthy drink, needless to say useful as seasoning, comprising protein cellulose and vitamins. C...
|
|
JPH0677A |
PURPOSE: To solve the problems of labor intensiveness, large waste water dis charge, low productivity and high environmental pollution in steaming and cooling processes and the problems of the preference for rather light taste and dislik...
|
|
JPH0587230B2 |
|
|
JPH05260946A |
PURPOSE: To produce natural acetic acid without containing phenol, etc., unsuitable as a food from a protoplasm constituting a plant body of bamboo, bamboo grass, etc. CONSTITUTION: This method for producing acetic acid is composed of a ...
|
|
JPH0570425B2 |
PURPOSE:To obtain a fruit vinegar having excellent flavor, by subjecting a fruit juice to alcoholic fermentation, distilling the resultant fermented unrefined vinegar, adding a seed vinegar to the distillation liquor, carrying out acetic...
|
|
JPH0566100B2 |
|
