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JPS61257179A |
PURPOSE: To obtain a food vinegar useful as a seasoning, a base of delicious drink or health drink, by mixing leaves of a tree or their processed material and using the mixture as a raw material of food vinegar. CONSTITUTION: Leaves of a...
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JPS61257178A |
PURPOSE: To obtain a feed vinegar free from the characteristic fishy and unagreeable smell of algae, by carrying out the fermentation, storage and aging with acetobacillus in the presence of (treated) algae or its fermentation product. C...
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JPS61254178A |
PURPOSE: To produce food vinegar meeting various needs, by using cereals, potatoes, beans, fruits and vegetables as the raw material. CONSTITUTION: A food vinegar having excellent taste and flavor originated from the raw material can be ...
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JPS61254179A |
PURPOSE: To obtain a food vinegar having unique taste and flavor, by adding mushroom, its treated product or its fermented product to a food vinegar during the acetic acid fermentation stage, the storage and aging stage or after the filt...
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JPS61254180A |
PURPOSE: To obtain a food vinegar having excellent taste and flavor, by using the flower, leaf, root, fruit or seed of vegetables, their treated product, fermentation product or relating material as subsidiary raw materials, and carrying...
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JPS61247371A |
PURPOSE: Fruits, herbs or vegetables are crushed without squeezing and subjected to organic fermentation to produce a new type of turbid organic acid solution which has a viscosity and good body. CONSTITUTION: At least on or more than 2 ...
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JPS61242572A |
PURPOSE: To obtain an edible vinegar of stable quality with prevented formation of secondary precipitates, production of cloudiness and change in brown coloration, by primarily filtering unrefined vinegar after completing acetic acid fer...
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JPS6147133B2 |
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JPS61216678A |
PURPOSE: To produce a bean sprout vinegar having high amino acid content and giving mild acidity and excellent deliciousness to the palate, by adding ethyl alcohol to the juice of bean sprout, adding seed vinegar to the mixture, and carr...
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JPS61205475A |
PURPOSE: To produce concentrated vinegar having the taste and flavor of brewed vinegar and desired acetic acid concentration, by treating a vinegar with pressurized carbon dioxide gas, concentrating the extraction residue with a membrane...
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JPS6140390B2 |
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JPS61202679A |
PURPOSE: To produce a high-quality persimmon vinegar in large quantities on an industrial scale, by treating persimmon fruits with ethylene and adding a large amount of cultured yeast and cultured acetobacter thereto. CONSTITUTION: Raw p...
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JPS61177980A |
PURPOSE: A low-caloric brewed vinegar, obtained by incorporating a stevia sweetener at a specific weight ratio in a brewed vinegar, and having good sweetness and softened acid taste with low irritant smell. CONSTITUTION: A low-caloric br...
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JPS61100185A |
PURPOSE: To obtain the titled vinegar having excellent taste and flavor and rich in nutrient sources, and useful for the economical, safe and easy supply of nutrients, by adding minerals such as calcium and alginic acid, etc. of algae, e...
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JPS6192560A |
PURPOSE: In the process for vinegar fermentation, green or red SHISO (perilla) plant (Perilla frutescens crispa) is added to extract active ingredients sufficiently whereby SHISO vinegar which can be served in daily diet. CONSTITUTION: B...
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JPS6188870A |
PURPOSE: The titled drink effective for preserving beauty and health, easily drinkable, having good palatability, obtained by blending adlay vinegar containing a small amount of acetic acid with concentrated prune extract, etc., in a spe...
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JPS6158578A |
PURPOSE: To accelerate the fermentation in the preparation of rice vinegar, by adding pine leaves to the fermentation system. CONSTITUTION: Rice malt, steamed rice, yeast liquid, seed vinegar and water are mixed together, and finely cut ...
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JPS6158577A |
PURPOSE: To prepare a health food having hypoglycemic effect and useful as a food for the patient of hypertension or diabetes, by drying the filter cake of KUROZU or FUROZU (unrefined natural vinegar). CONSTITUTION: Rice malt, steamed ri...
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JPS6156069A |
PURPOSE: To obtain seasoning vinegar having extremely improved balance of taste, further enriched flavor of protein decomposed seasoning, by subjecting protein decomposed seasoning-containing unrefined vinegar to acetic acid fermentation...
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JPS619030B2 |
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JPS6147180A |
PURPOSE: To produce grain vinegar having high nutritive value, slight acetic acid smell, aroma, and a soft feeling in drinking, by blending grain with Chlorella or spirulina, brewing the blend. CONSTITUTION: Grain (e.g., raw or treated u...
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JPS6147173A |
PURPOSE: The titled fruit juice drink, obtained by mixing and incorporating honey, glucose, fructose and extract of Gynostemma pentaphyllum Makino in a specific fruit vinegar, having improved effect on prevention of aging and recovery of...
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JPS6140783A |
PURPOSE: To provide an easily drinkable and low-caloric edible vinegar by mixing lactic acid, citric acid, etc., honey, glucose, etc., sorbitol, stevia sweetener, etc. with brewed vinegar, adjusting the resultant vinegar to give a consta...
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JPS6135779A |
PURPOSE: To prepare a food vinegar rich in nutrient components such as minerals, amino acids, etc., and having excellent taste and flavor, by dispersing sake lees prepared from unpolished rice in water, treating the aqueous dispersion of...
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JPS611376A |
PURPOSE: Special filtration processes are included before the aging and bottling processes, further aging is effected under sterile conditions to produce the titled draft vinegar of good taste which is storable for a long period of time....
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JPS611377A |
PURPOSE: Vinegar after fermentation is combined with extracts of sea weeds and a rapidly acting sweetening and water to adjust its pH whereby the smell and taste of vinegar is moderated to give a vinegar used as a health beverage, becaus...
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JPS60256374A |
PURPOSE: To make it possible to buffer mutually irritant smell of acetic acid and irritant acid taste contained in edible vinegar and offensive odor of an extract component of a crude drug, folk medicine and medicical fruit and retain th...
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JPS6054033B2 |
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JPS6054034B2 |
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JPS6053593B2 |
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JPS6053594B2 |
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JPS60168376A |
PURPOSE: To obtain vinegar capable of regulating arbitrarily a taste in points of mellowness and refreshingness, by using gelatinized expanded grain as a main raw material, carrying out saccharification, alcohol fermentation and acetic f...
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JPS6036745B2 |
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JPS60153773A |
PURPOSE: To harmanize the whole flavor and to raise taste without damaging enhancing effect, etc. of organic acid, by adding ammonium L-glutamate to acidic seasoning or a seasoned acidic food containing an organic acid. CONSTITUTION: Aci...
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JPS60149375A |
PURPOSE: The titled vinegar, obtained by using a fruit of Diospyros Kaki as a raw material, having promoting action on lipoperoxide metabolism and antioxidizing ability for food, and suitable for a seasoning. CONSTITUTION: A persimmon (D...
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JPS60149376A |
PURPOSE: To obtain a seasoned vinegar having mild aged flavor without an unpleasant odor such as irritant smell or musty smell, and suitable for processing, cooling and drinking of a food, by incorporating an edible unrefined vinegar wit...
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JPS6031468B2 |
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JPS6031469B2 |
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JPS60126074A |
PURPOSE: To obtain a health vinegar drink having mitigated irritant smell and taste, low calorific value and high chemical stability, and drinkable easily, by adding a sweetener having durable sweetness to an aqueous solution of acetic a...
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JPS60110279A |
PURPOSE: To obtain the titled brewed vinegar having excellent palatability and free from the troubles of the precipitation with time, by adding the active components of crude drug vegetables in the preparation of a brewed vinegar at an a...
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JPS6091976A |
PURPOSE: To shorten the fermentation days and obtain efficiently edible vinegar as a health food having the flavor of SHIITAKE mushroom, by adding the SHIITAKE mushroom or an essence thereof to a rice KOJI or seed vinegar, etc., and carr...
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JPS608105B2 |
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JPS609478A |
PURPOSE: A tasty and easily drinkable healthy drink obtained by adding flesh of saltless pickled UME (Japanese apricot), ground leaves of beefsteak plant, and honey to vinegar brewed from rice. CONSTITUTION: Fruit of UME washed with 10W5...
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JPS5953825B2 |
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JPS5953826B2 |
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JPS59173077A |
PURPOSE: To prepare a brewed vinegar containing natural potassium and having the taste, flavor and palatability suitable not only as a seasoning but also as a drink, by using squeezed sugar cane juice or roughly refined sugar as a raw ma...
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JPS59154980A |
PURPOSE: To prepare a plum vinegar essentially free from salt, by the acetic acid fermentation of a mixture of plum fruit juice and ethanol. CONSTITUTION: Well-ripened plum fruit is crushed together with its stone optionally in the prese...
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JPS5933352B2 |
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JPS5932113B2 |
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JPS5932114B2 |
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