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JPH01120275A |
PURPOSE: To obtain the titled food capable of supplementing vitamins and basic nutriments subject to deficiency, by dipping ginseng, soybean and UME (plum) fruit in rice vinegar, such as unpolished rice vinegar. CONSTITUTION: The aimed f...
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JPH0195766A |
PURPOSE: To prepare a food vinegar having excellent taste and flavor and free from malodor, by carrying out alcoholic fermentation of cereals in uncooked state after removing water-soluble substances from the cereals, subjecting the resu...
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JPH0195767A |
PURPOSE: To produce vinegar stabilized in quality, preventing precipitation and reducing discoloration, by subjecting acetic fermentation mixture to ultrafiltration immediately after completion of the fermentation. CONSTITUTION: When vin...
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JPS63296681A |
PURPOSE: To obtain the titled tasty passion vinegar, having high aroma and mellowness and useful for keeping health, etc., by washing passion fruits with water, adding crystal sugar and brewed vinegar, thoroughly shaking and mixing them ...
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JPS63296680A |
PURPOSE: To obtain vinegar of Angelica keiskei Koidz., having excellent aroma and mellowness without strength of vinegar and useful for keeping health, etc., by lightly drying roots of Angelica keiskei Koidz. in the sun, lacing the roots...
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JPS6355914B2 |
A process for producing vinegar by stationary acetic acid fermentation which comprises charging the starting mash into a closed type fermentation tank, keeping the oxygen concentration in the gas phase of said fermentation tank so as to ...
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JPS63251075A |
PURPOSE: To obtain a product having high content of nutrients and preventing effects on fatness, by adding seed vinegar to kiwi fruit juice to adjust acidity, adding warm water and subjecting to acetic acid fermentation. CONSTITUTION: Ki...
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JPS6345192B2 |
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JPS63185367A |
PURPOSE: To obtain vinegar having excellent flavor free from occurrence of precipitation, by carrying out alcohol fermentation by the use of grain or fruit as a raw material to give an unrefined alcohol, filtering by an ultrafilter for p...
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JPS63175637A |
PURPOSE: To adsorb and remove the impurities of food, by preparing an adsorbent containing synthetic laminar magnesium phillosilicate having not only a specific chemical composition and a specific X-ray diffraction peak but also a specif...
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JPS63167786A |
PURPOSE: To eliminate chemical change during preservation and to alleviate an irritating smell of vinegar by gluconic acid formed in dissolving glucono delta lactone in water, by preparing powder vinegar blended composition obtained by a...
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JPS63157970A |
PURPOSE: To obtain stale edible vinegar of good quality at a low cost, by adjusting soluble nitrogen component content of thermally undenatured grains with a glucoamylase formulation and yeast, carrying out alcoholic fermentation, then d...
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JPS63141562A |
PURPOSE: To obtain a food capable of being readily used for food, having excellent lowering action on concentration of alcohol in blood, improved physiological action on prevention of deep drunkenness, bad intoxication, etc., by using vi...
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JPS63137669A |
PURPOSE: To easily concentrate brewed vinegar in high efficiency, by neutralizing a brewed vinegar with an alkaline substance to form a brewed vinegar salt, concentrating the salt solution, adding an excess acidic substance to isolate ac...
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JPS63123372A |
PURPOSE: To obtain the titled composition, capable of sterilizing vegetables by dipping, holding crispy texture as well as moderately cooking and suitable for treating the vegetables, by blending edible vinegar with saccharides and stevi...
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JPS63109761A |
PURPOSE: To obtain the titled drink effective for reduction in weight, further improving skin diseases such as heat rash, pimple, freckle, wet tetter, athlete's foot, stain, etc., constipation, stiffness of the shoulders, amblyopia, remo...
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JPS6398376A |
PURPOSE: To produce a vinegar having a nutriment and aroma of raw material thereof, by adding sugar liquid to a plant or fruit, producing unrefined vinegar from the mixture using enzyme, etc., adding ethanol to the unrefined vinegar and ...
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JPS6384475A |
PURPOSE: To enable high-efficiency acetic acid fermentation, by treating ceramics with an acid, filling the treated ceramics and an acetic acid fermentation raw material liquid into a fermentation tank and attaching acetobacter to the ce...
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JPS632590B2 |
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JPS6262149B2 |
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JPS62186693U |
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JPS62262984A |
PURPOSE: To obtain a delicious health vinegar having excellent taste, flavor and quality, effectively utilizing waste, by adding oyster shell and/or coral or their treated product to food vinegar during production process and/or to produ...
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JPS62198381A |
PURPOSE: Fruit pulp of MARMELO (Cydonia oblonga) is used to effect alcohol fermentation and acetic acid fermentation to produce a vinegar having very good flavor originating from MARMELO fruit with reduced smell of acetic acid. CONSTITUT...
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JPS6236669B2 |
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JPS6236668B2 |
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JPS62171689A |
Acetic acid has been prepared by a fermentation process using Clostridium thermoaceticum in a varied form obtained by repeated fermentations under anaerobic conditions and low redox potentials at successively more acidic pH's than the or...
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JPS62163680A |
PURPOSE: To obtain an unpolished rice vinegar with a high acetic acid concentration, by cooking unpolished rice without washing, cooling the cooked unpolished rice, mixing a specific amount of black-KOJI mold, adding water, charging the ...
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JPS6232913B2 |
Vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of a fermenting broth at 27 DEG -32 DEG C. until the acetic acid concentration of ...
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JPS6232914B2 |
A finished vinegar having an acetic acid concentration higher than 20 percent weight by volume is produced by repeating a fermentation cycle wherein a broth is fermented at 27 DEG -32 DEG C. in a 1st submerged fermentation tank by a cont...
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JPS62143681A |
PURPOSE: To obtain a pulverized organic acid maintaining excellent flavor and taste and having adjustable acidity, by adding a specific amount of cyclodextrin and water to an organic acid and spray-drying the mixture. CONSTITUTION: An ed...
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JPS6228676B2 |
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JPS6228675B2 |
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JPS6227792B2 |
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JPS6225032B2 |
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JPS6222716B2 |
PURPOSE:To execute continuous filtration for a long time without clogging and to improve production efficiency by turning conical rollers in a spiral direction while compressing filter media, and compressing and moving the liquid fed int...
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JPS6293236A |
PURPOSE: Naturally occurring materials, such as fruits and vegetables are separately dipped in vinegar made from rice and aged at a certain temperature for a long period of time and the resultant plurality of the vinegars containing sing...
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JPS6287083A |
PURPOSE: To obtain edible vinegar having a high concentration of succinic acid and improved tasting property, by subjecting unrefined vinegar containing fumaric acid to acetic acid fermentation to form acetic acid and converting the fuma...
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JPS6287084A |
PURPOSE: The titled edible vinegar, obtained by mixing brewed vinegar with a lower fatty acid monoglyceride and brewing alcohol, having high sterilizing power without deteriorating the taste thereof and useful as a material for SUSHI (vi...
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JPS6283882A |
PURPOSE: To eliminate bad smell of a ginseng and obtain a readily drinkable ginseng vinegar, by adding a powdered ginseng and perfume to an alcoholic solution containing an added natural fruit juice containing citric acid and dissolving ...
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JPS6261580A |
PURPOSE: To mass-produce edible vinegar at a low cost in a short time, by subjecting sugar in a fruit juice to alcoholic fermentation with yeast fungi of the beads thereof and continuously converting the alcohol content into vinegar with...
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JPS6255070A |
PURPOSE: To produce date vinegar having flavor of date of its own and extremely improved nutritive value, by subjecting dates as a raw material to alcohol fermentation and then to acetic acid fermentation. CONSTITUTION: Dates are sterili...
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JPS6255072A |
PURPOSE: To obtain UME vinegar suitable as an improved alkali healthy food, having alleviated vigorous acidity of UME vinegar of its own, by adding hot spring water of sodium hydrogencarbonate containing a mineral substance to pressed UM...
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JPS6251976A |
PURPOSE: To produce an edible vinegar having excellent taste and flavor continuously in high yield, by filling a fibrous carrier in a fermentation column having a structure to enable the passage of a liquid, applying acetobacter to the c...
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JPS6244164A |
PURPOSE: To obtain viscous vinegar having improved flavor and taste, by carrying out continuous two-stage fermentation by the use of acetic acid bacteria belonging to the genus Acetobacter or Gluconobacter. CONSTITUTION: Viscous vinegar ...
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JPS6229963A |
PURPOSE: To provide a vinegar for perpetual youth, obtained by adding vinegar and nutrients to mineral water and effective to directly activate the natural remedying power. CONSTITUTION: Mineral ore 1 is put into water and left for a def...
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JPS6222586A |
PURPOSE: To obtain an edible vinegar having mild and improved taste and flavor from the seed and the wooly core of pumpkin, by extracting the speed and the wooly core of pumpkin, and adding the extracted component to an edible vinegar or...
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JPS62655B2 |
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JPS61271978A |
PURPOSE: Drink useful as drink for health and for beauty culture, containing vinegar having dissolved pearl powder as a main component. CONSTITUTION: For example, 5wt% pearl powder is dissolved in vinegar such as apple vinegar, rice vine...
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JPS61268171A |
PURPOSE: To obtain a vinegar containing vegetable extract component and free of sharp taste of vinegar, keeping the characteristic features of vegetable used as the raw material, by using an aqueous extract of extractable component of ve...
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JPS61260874A |
PURPOSE: To produce an excellent edible vinegar having a flavor unique to a spice imparted to the acid taste and acid smell of the edible vinegar, by carrying out acetic acid fermentation in the presence of the spice. CONSTITUTION: Ferme...
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