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JP6024942B2 |
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JP6013425B2 |
The present invention relates to the acidic cleaning in the beer industry, and more particularly an improved process for acidic cleaning of the various elements and vessels that are used in the preparation of beer and other and other rel...
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JP5950289B2 |
A process for producing a noble-metal-supporting ceramic is provided which includes fixing a platinum nanocolloid to a base. The ceramic enables the nanocolloid to continuously function as a catalyst over long. The process comprises: a d...
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JP5937884B2 |
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JP2016077281A |
To provide a liquid force-ripe system.The present invention relates to a liquid force-ripe system for accelerating maturation of a specific liquid (for example, alcohol, vinegar or soy sauce) and differs from a conventional maturation de...
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JP5916306B2 |
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JP5916179B1 |
[Subject] In an acid raw type liquefied seasoning, a liquefied seasoning using a sampling process of a suitable broth which harnesses the aroma and taste, and the broth concerned is obtained. [Means for Solution] A broth extracted with a...
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JP5894095B2 |
To provide a vinegar which is made of ginkgo fruits including external seed coats, and a production method therefor which can detoxicate ginkgolic acid of the external seed coat.A production method for a vinegar involves a process in whi...
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JP5884227B1 |
To produce pure rice vinegar by effectively utilizing Awamori distilled vinegar, which is a by-product produced in the process of producing Awamori, even when brewed vinegar is produced from distilled vinegar. To provide a technique for ...
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JP5874177B2 |
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JP5848166B2 |
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JP5844649B2 |
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JP2016007209A |
To provide a black vinegar-containing product with a further improved nutrition value, while conventional black vinegar-containing products have diluted nutrition effect due to use of a large amount of rice flour as filler or binder.A bl...
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JP2015027263A |
To solve the problem that, when a sushi vinegar including a high-sweetness sweetener as substitute for a part or the whole of sucrose or isomerized sugar is blended with cooked rice to make sushi rice, the taste and quality are impaired....
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JP5652685B1 |
To provide a method for producing persimmon wine and a method for producing persimmon vinegar capable of effectively utilizing persimmon contaminated with radioactive substances. First, astringent persimmons are made into mature persimmo...
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JP5604757B2 |
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JP3193135U |
To provide a health food suitable for continuous ingestion using black vinegar, which has various health maintenance effects, is easier to control the intake amount than beverages, powders, granules and the like, and is easy to swallow. ...
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JP2014168407A |
To provide vinegar with reduced characteristic off-flavor (unpleasant odor) and more specifically, to provide modified acetic acid bacteria which can produce such excellent vinegar.The invention relates to acetic acid bacteria in which a...
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JP3193134U |
To provide a health food having various health maintenance effects, which is easier to control the intake amount than beverages, powders, granules and the like, and which is easy to swallow, and which has a shape suitable for continuous ...
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JP3192949U |
To provide a food containing black vinegar having a higher nutritional value by using a special soybean peptide which has been specially treated in addition to roasted rice flour or rice flour. Soybean peptide is used as a binder for bla...
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JP5578644B2 |
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JP5564719B2 |
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JP2014108083A |
To provide a non-gas foamer container bottled liquid food and a method of seasoning of cooking using the same that deliciously can season the food material to be seasoned even though it is low-salt or contains no salt, and more specifica...
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JP5511210B2 |
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JP2014079509A |
To provide a method for sterilizing bacteria or virus, a method for inactivating malignant cells, and a method for manufacturing aged material of alcoholic beverages or vinegar.The method for sterilizing bacteria or virus includes irradi...
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JP5483948B2 |
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JP2013252124A |
To provide brewed vinegar filled in a transparent container containing blueberry fruit, and a method for producing the brewed vinegar allowing a proper vinegar drinking time to be selected by seeing through an anthocyan extraction proces...
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JP2013244002A |
To provide vinegar food in capsule that a user can take in while enjoying it in daily life by letting the user taste the essential flavor of vinegar, without saying that the user can easily receive the effect of vinegar.Vinegar paste, wh...
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JP2013236615A |
To provide a processing method for a beverage or seasoning for improving taste of the beverage or the seasoning without lowering yield.A processing method for a beverage or seasoning is for processing the beverage or the seasoning chosen...
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JP5349035B2 |
The present invention provides a method for reducing or deleting the function of a protein encoded by the glyT gene in an acetic acid-producing bacterium. This method significantly suppresses foam formation during the culture and enhance...
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JP5317301B2 |
The invention relates to a method for removing odor from vinegar comprising: a) increasing the pH of the vinegar with base to at least 6; b) maintaining said pH for at least 15 minutes; c) adding acid to obtain vinegar having pH less tha...
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JP5318523B2 |
To provide a method for producing vinegar, capable of preventing its taste decline through hindering alcohol component evaporation from a material liquid by accelerating production and growth of the bacterial membrane without using alrea...
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JP2013183662A |
To provide an alcohol product which is made from an aquatic plant material and has more than 5% ethanol concentration (% means w/v or weight/volume concentration unless otherwise noted), and a method for producing the same.An alcohol pro...
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JP2013529469A |
Methods for synthesizing traditional balsamic vinegar, conventional balsamic vinegar, and Parmesan cheese flavouring compositions are provided for easily synthesizing these flavourings for use in or with food products for flavour additio...
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JP5215153B2 |
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JP2013081384A |
To provide a method for sufficiently reducing acid smell (nose-stimulating pungent smell) of brewed vinegar without using a specific raw material or mash nor adding a masking agent.Brewed vinegar is evaporated with heat until ethanol red...
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JP5186807B2 |
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JP2013066444A |
To provide a seafood vinegar that has a flavor of seafood, and a method for producing the seafood vinegar.The seafood vinegar is produced from a dry powder seafood material obtained by drying and powdering seafood, and brewed vinegar, or...
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JP5174977B1 |
To provide a processing method for a beverage or seasoning for improving taste of the beverage or the seasoning without lowering yield.A processing method for a beverage or seasoning is for processing a beverage or a seasoning chosen fro...
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JP2013031407A |
To manufacture a refined soy sauce vinegar containing organic acids such as amino acids and citric acid, minerals, vitamins, and GABA as health food materials and drinking materials by removing unpleasant odor components, bitter componen...
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JP2013027373A |
To provide a novel fruit pickled in fruit vinegar that has light tartness of the fruit vinegar as well as genuine sweetness and flavor of the fruit.To produce the fruit pickled in the fruit vinegar by attaching acid bacteria to the fruit...
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JP2013009640A |
To provide vinegar suitable for wide cooking applications such as beverage, dessert and food of chicken boiled with the vinegar besides conventional applications such as vinegared rice, sweet-and-sour pork and pickles, and having nonconv...
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JP2013005778A |
To provide vegetable vinegar masking peculiar grassy smell originated from corn although it is obtained by the acetic acid fermentation of vegetable raw materials including corn and processed foods made by using the same.This vegetable v...
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JP2013005779A |
To provide vegetable vinegar masking peculiar harsh taste originated form potato, although it is obtained by the acetic acid fermentation of vegetable raw materials including potato, and processed foods made by using the same.This vegeta...
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JP5069926B2 |
The object of the present invention is to provide a method for suppressing foam formation by identifying a gene involved in foam formation during culture of an acetic acid bacterium and reducing or deleting the function of a protein enco...
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JP2012183030A |
To provide a method for producing brewed vinegar that can obtain brewed vinegar excelling in balance of fragrance and flavor such as taste, body, snap, etc. on the whole, and moreover having adequately deep fragrance and flavor, and such...
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JP5019645B2 |
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JP5020740B2 |
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JP5021339B2 |
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JP4994908B2 |
Provided are a method of producing a vinegar which can be utilized for a wide range of use such as drinking and cooking by reducing an unpleasant smell peculiar to a vinegar manufactured from a bran-containing raw material; and a vinegar...
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