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WO/2024/061539A1 |
Oil-in-water emulsified food composition comprising vegetable oil, water, emulsifier, vinegar from Beta vulgaris subsp. vulgaris, Conditiva Group, having a pH of from 2 to 5.
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WO/2024/043409A1 |
The present invention relates to a fermentation device for manufacturing vinegar, the device comprising: a container body comprising an outer container and an inner container made of a transparent material and spaced apart from each othe...
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WO/2024/037192A1 |
Provided a strain of Rhodotorula capable of efficiently degrading ethyl carbamate and use thereof. The present invention pertains to the technical field of food biology. Provided is a Rhodotorula strain DL-XSY01, which is capable of effi...
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WO/2023/233305A1 |
The present invention discloses a process mode of microalgal cultivation in semi- continuous on wine wastewater with no need to recirculate the microalgal biomass in the reactor, without dilution and sterilisation of the effluent applied...
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WO/2023/167657A1 |
The invention is related to the "olive vinegar", which is suitable for human consumption with added value, which is not harmful to the environment by fermenting the pomace containing olive black water, which is obtained as a result of cr...
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WO/2023/128531A1 |
The present invention relates to: a method for preparing a Hovenia dulcis Thunb fruit fermented vinegar having hangover relief and liver protection effects; and a beverage composition prepared using same as a main ingredient. In the meth...
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WO/2023/100978A1 |
The present invention addresses the problem of providing vinegar and acetic acid-containing foods and beverages that, without relying on sugar or high intensity sweeteners, exhibit an improvement in the stuffy odor of vinegar and acetic ...
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WO/2023/096636A1 |
A system, method, and apparatus for ensiling hydroponically grown cellulosic material is disclosed. A grower system for growing plants and crops provides an aerobic environment by controlling a plurality of environmental factors that dec...
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WO/2023/083907A1 |
The invention concerns a process for preparing a herb(s) and/or spice(s) extract obtained by infusion from a vinegar salt or from a slightly reacidified vinegar salt, used as extraction solvent. Moreover, the described herb(s) and/or spi...
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WO/2023/051029A1 |
The present invention provides a glutinous rice fermentation extract, a composition containing the glutinous rice fermentation extract, and an application of the glutinous rice fermentation extract in anti-inflammatory, anti-allergy, ant...
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WO/2023/037952A1 |
Disclosed is an acetic-acid-containing powder in which acetic acid or a liquid containing acetic acid has been adsorbed onto a base material, wherein the base material contains at least one substance selected from the group consisting of...
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WO/2023/029569A1 |
Disclosed in the present invention are a strain HSCY 2073, and a separation and screening method therefor and the use thereof in improving the flavor and quality of vinegar. The strain is identified as a Lactobacillus, and is already dep...
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WO/2023/003037A1 |
The present invention addresses the problem of suppressing the acetic acid odor exhibited by acetic acid-containing compositions, e.g., foods, beverages, and cleansers that contain acetic acid. The present invention thus provides: an a...
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WO/2023/000893A1 |
Fruit vinegar, a fruit vinegar beverage and a preparation method therefor. The preparation method comprises the following steps: crushing and juicing fruit to obtain fruit juice mash, and adjusting the sugar degree and pH value of the ob...
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WO/2022/210634A1 |
Provided are a method for producing a vinegar including tryptophan, and said vinegar. The method is for producing a vinegar containing tryptophan by preparing and fermenting Panax notoginseng and malted rice. The produced vinegar conta...
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WO/2022/163649A1 |
The purpose of the present invention is to provide: a vinegar having a higher viscosity compared to conventional vinegars; and a method for producing the same. This vinegar includes a water-soluble polysaccharide, which is PS1 (Glc : Gal...
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WO/2022/144698A1 |
The present invention relates to a device (1) for elevation of alcoholic beverages comprising a container (10) having an inlet (12) and an outlet (14) for the alcoholic beverage which is to undergo elevation. The container (10) defines a...
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WO/2022/144697A1 |
The invention relates to a control method for an elevation process for alcoholic beverages, comprising: (a) a first controlled oxygenation step; (b) a first step of measuring the concentration of oxygen dissolved in the alcoholic beverag...
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WO/2022/092426A1 |
The present invention relates to cooking wine produced using rice water and to a method for producing the cooking wine, the rice water cooking wine containing zanthoxylum piperitum extract and rice water aged at a low temperature and hea...
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WO/2022/038178A1 |
Embodiments of the present disclosure provide improved buffered vinegar products having substantially reduced color, odor, and flavor, and methods to produce the same. The methods include combining a buffered vinegar product with an acti...
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WO/2022/033010A1 |
A Saccharopolyspora composition and an application thereof in food. The composition comprises Saccharopolyspora hirsuta J2 which is screened from wheat koji and has an effect of reducing the content of biogenic amines, and Saccharopolysp...
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WO/2022/033011A1 |
Saccharopolyspora jiangxiensis J3 and an application thereof in reducing the content of biogenic amines in fermented alcoholic drinks, fermented food, and fermented seasonings. The strain has been preserved in China Center for Type Cultu...
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WO/2022/020286A1 |
A non-invasive, transcutaneous, real-time viral detection device that is configured for self-administration, e.g., at a user's home. In one embodiment, and after positioning the device relative to the human body part (e.g., the user's fi...
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WO/2021/261675A1 |
The present invention relates to a method for manufacturing pickled vegetables using Chujae number 2 raw mushrooms and pickled vegetables, manufactured by the method using Chujae number 2 raw mushrooms, wherein the method comprises the s...
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WO/2021/215146A1 |
Provided is a heat-treated gluten used as an ingredient for a brewed product such as fermented seasoning having improved umami potency or having an added rich flavor. The heat-treated gluten, while being configured to prevent gluten-indu...
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WO/2021/216221A1 |
A processing aid for an extrudable food composition includes from about 60% to about 99% by weight of at least one edible emulsifier and from about 1% to about 40% by weight of a short chain carboxylic acid. The extrudable food compositi...
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WO/2021/171860A1 |
The present invention addresses the problem of providing an acetic acid-containing food or beverage which is suppressed in acetic acid odor, pungent odor and stuffy odor not only immediately after production but also after storage for a ...
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WO/2021/171337A1 |
The purpose of the present invention is to provide: a fermented vinegar containing a high concentration of sodium acetate and having a reduced harsh taste of sodium acetate; an agent for improving the shelf life of foods, the agent conta...
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WO/2021/153311A1 |
The present invention provides a material having the excellent effect of inhibiting the sourness of a food product. A sourness inhibitor for a food product, the sourness inhibitor having a carotenoid degradation product as an active in...
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WO/2021/131930A1 |
Provided is an acetic acid-containing food or drink in which the smell of acetic acid and/or pungent smell (preferably both) are suppressed. This acetic acid-containing food or drink contains 0.02 w/v% or more of acetic acid and contai...
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WO/2021/131931A1 |
Provided is an acetic acid-containing food or drink in which an acetic acid odor and/or a pungent odor (preferably both odors) are/is suppressed and body feeling is improved. This acetic acid-containing food or drink contains at least 0....
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WO/2021/120618A1 |
A binary compound starter, comprising a compound inoculant I and a compound inoculant II, and an application of the binary compound starter in the making of vinegar, wherein the compound inoculant I is added before acetic acid fermentati...
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WO/2021/125530A1 |
The present invention relates to a sushi composition. More specifically, the sushi composition comprises a sushi layer, a sauce layer disposed on the upper surface of the sushi layer, and a powder layer disposed on the lower surface of t...
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WO/2021/120619A1 |
Bacillus safensis, a microbial agent, and applications thereof and a vinegar preparation method. The Bacillus safensis is preserved in the China General Microbiological Culture Collection Center (CGMCC), the preservation number is CGMCC ...
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WO/2020/220966A1 |
Disclosed are a multi-strain liquid fermented vinegar rich in lactic acid and acetoin, and a brewing method therefor. The brewing method comprises: firstly, soaking and cooking rice or sticky rice; adding water and then adding a liquifyi...
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WO/2020/136468A1 |
The present invention relates to the production of vinegar. It is an object of the present invention to provide an artisanal process for the manufacture of wine vinegar comprising the following steps: a) dilution of the selected wine as ...
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WO/2020/118684A1 |
Disclosed is a fully automatic intelligent mash turner, comprising a frame; a traveling mechanism mounted at the bottom of the frame; and a swing mechanism, a mash turning mechanism, and a control mechanism mounted on the frame. The trav...
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WO/2020/103798A1 |
Provided is a method for preparing a monk fruit wine, comprising the preparation and fermentation of a monk fruit glycoside-free concentrated solution, the preparation of said monk fruit glycoside-free concentrated solution comprising: (...
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WO/2020/096222A1 |
The present invention relates to a method for preparing vinegar pills and vinegar pills prepared by the method, the method comprising the steps of: (1) adding nuruk (a traditional Korean fermentation starter) powder, malt powder and wate...
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WO/2020/085415A1 |
The present invention addresses the problem of providing a bubble retention improving agent which can retain fine bubbles without deteriorating the taste of a sparkling beverage when added to the sparkling beverage in a small amount. The...
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WO/2020/029313A1 |
Provided is an integrated solid-liquid state fermentation device for vinegar, comprising a sieve plate (2) at a lower middle part of a box (1). The sieve plate (2) divides the box (1) into upper and lower cavities, wherein the upper cavi...
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WO/2020/029314A1 |
Disclosed is a brewing method for radix notoginseng red rice yeast vinegar. A herbal medicine ferment prepared with radix notoginseng as a main raw material is fermented together with the red rice yeast and agaricus bisporus pulp to prep...
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WO/2020/020450A1 |
A flavour composition is provided. The composition includes a characterizing citrus flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino aci...
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WO/2020/020449A1 |
A herb flavour composition is provided. The composition includes a characterizing herb flavour and a taste modifying composition. The taste modifying composition includes at least two aliphatic amino acids; at least one additional amino ...
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WO/2020/010486A1 |
A fermented sparkling vinegar beverage, the raw materials of which comprising: 0 vol% to 15 vol% raw vinegar, 3 vol% to 15 vol% sugar, 0 vol% to 5 vol% honey, 0 vol% to 0.3 vol% table salt, 0 vol% to 40 vol% of a plant extract liquid, 1 ...
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WO/2020/008984A1 |
The present invention addresses the problem of providing a method for producing vinegar in which the acidity of the acetic acid has been reduced. The present invention provides a method for producing vinegar that contains fermented cellu...
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WO/2019/240342A1 |
The present invention relates to a method for manufacturing a vinegar foaming tablet and to a vinegar foaming tablet manufactured by the method, the method comprising the steps of: (1) drying a mixture, in which calamansi, burdock, yam, ...
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WO/2019/240506A1 |
The present invention relates to a method for preparing grape wine vinegar and grape wine vinegar using same and, more particularly, to a method for preparing grape wine vinegar and grape wine vinegar using same, wherein, by undergoing a...
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WO/2019/177349A1 |
The present invention relates to a method for manufacturing sea horse vinegar and, more specifically, to a method for manufacturing sea horse vinegar having improved functionality and taste by using sea horse in vinegar manufacturing.
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WO/2019/165191A1 |
An all-natural hot dog including cultured celery juice powder, cherry powder, dried distilled vinegar, and natural liquid smoke and containing no nitrates or nitrites except for those naturally occurring in sea salt and cultured celery j...
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