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JP7211637B2 |
Disclosed is a method for preparing a grape wine vinegar and a grape wine vinegar using the same, and more particularly a preparation method for grape wine vinegar and a grape wine vinegar using the same, which involves performing an alc...
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JP7204071B1 |
The problem to be solved is to effectively utilize processing residues treated as industrial waste and to provide a method for producing vinegar without using alcoholic fermentation and acetic acid bacteria. A method for producing potato...
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JP7197813B2 |
To provide a method of efficiently increasing the amount of one or more compounds selected from stilbenoid such as resveratrol in a plant or a part thereof, or a plant cultured cell thereof, and/or a metabolite of a TCA cycle, polyamine ...
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JP7181530B2 |
To provide a method of effectively reducing acetic acid odor without damaging acidic taste and flavor of vinegar as long as possible, because acetic acid that is a main component of vinegar has specific pungent odor (acetic acid odor) an...
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JP7165845B2 |
To provide brewed vinegar of high concentration containing sodium acetate having a harsh taste of sodium acetate suppressed, a durability improving agent made of the brewed vinegar of high concentration containing sodium acetate for food...
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JP7159492B2 |
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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JP2022134084A |
To provide an acid irritation-reducing agent capable of reducing throat irritation upon the ingestion of an acetic acid-containing food or beverage.The present invention provides an acid irritation-reducing agent that comprises cardamoni...
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JP7129328B2 |
To provide a red vinegar that has a vivid color tone and the color tone lasts for a long period of time, produced without using additives such as colorant and in a simple process.The red vinegar is produced by producing a red sake using ...
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JP2022119034A |
To provide a novel vinegar whose acidity is reduced.A vinegar contains 60 ppb (w/v) or more of 2-methyl pyrazine and 1 ppm (w/v) or more of 4-hydroxy-2,5-dimethyl-3(2H)-furanone.SELECTED DRAWING: None
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JP2022104655A |
To provide a high-concentration sodium acetate-containing brewed vinegar capable of maintaining a shelf life and the quality of bread or rice cake by adjusting allocation of a sodium acetate neutralization liquid and a high-acidity brewe...
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JP7088503B2 |
To provide a brewed vinegar in which a pungent odor of vinegar is suppressed when it is drunk, and a method of producing the same.A method for producing brewed vinegar has the step of acetic fermentation of a substrate containing citrus ...
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JP7075146B1 |
To provide a method for producing a granular food which can form granules which are hard to be crushed and in which the flavor of fruit juice or vinegar can be felt. A method for producing a granular food having a inclusion portion and a...
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JP7033814B1 |
To suppress an acetic acid odor of an acetic acid-containing composition such as a food or drink containing acetic acid or a cleaning agent. Acetic acid and one or more components selected from the group consisting of (A) 2-octenal, (B) ...
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JP2022515966A |
The present invention discloses an apparatus for phototreating a fluid such as wine, spirit or coffee. The device has an internal hollow portion for storing electronic devices, a transparent medium at the top of the base for placing the ...
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JP2021527446A |
Fermented bubble acetic acid beverage is 0vol% ~ 15vol% raw vinegar, 3vol% ~ 15vol% sugar, 0 ~ 5vol% honey, 0 ~ 0.3vol% salt, 0 ~ 40vol% plant extract, 1vol% ~ Contains 5 vol% yeast solution and fermentation solution composed of water. T...
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JP2021159062A |
To provide a moromi (mash) yogurt that solves the problem that moromi vinegar until now is difficult to drink and some people are not good at it, and existing yogurt also is low in nutritional value.Making yogurt with brown sugar-contain...
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JP2021153399A |
To provide a method for producing a brewed vinegar substitute having acidity equivalent to acidity which brewed vinegar has, maintaining flavor and efficacy which brewed vinegar has, and capable of simply enjoying efficacy which 3HB has,...
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JP6946358B2 |
The present invention discloses a strain S. cerevisiae M 2016785 producing high concentration of β-phenylethanol and application thereof, and belongs to the technical field of industrial microorganisms. The strain S. cerevisiae M 201678...
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JP6940104B1 |
To use a fermented seasoning which enhances the taste strength or imparts a rich flavor by using gluten as a raw material, and a food or drink (seasoning or the like) or an added food or drink (cooking or the like) using the fermented se...
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JP6932226B1 |
To provide a vinegar capable of sufficiently adding a smoked aroma by adding a small amount to a food or drink. The vinegar of the present invention has the following mathematical formula (1), where the content of acetic acid in the vine...
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JP6895926B2 |
To provide vinegar capable of adding fresh flavor of raw tomato to a tomato heated processed article, and being stored at ordinary temperature even after opening, and a flavor deterioration inhibition method of the tomato heated processe...
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JP2021514615A |
Embodiments of the present invention provide an improved buffered vinegar product with substantially reduced color, odor, and flavor, and a method of producing it. [Selection diagram] None
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JP6856907B1 |
To provide an acetic acid-containing food or drink in which acetic acid odor, pungent odor and stuffy odor are suppressed not only immediately after preparation but also after storage for a certain period of time. Acetic acid is containe...
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JP6850978B1 |
To ingest phytonutrients such as flyvoid, nobiletin, carotenoid and polyphenol contained in citrus fruits, and to drink deliciously as a dementia-preventing and anti-cancer action food. Providing manufacturing methods. The washed citrus ...
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JP2021000135A |
To provide a method for inhibiting sourness of acetic acid-containing foods and drinks that can be applied to a wide range of acetic acid-containing foods and drinks.A method for inhibiting sourness of acetic acid-containing foods and dr...
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JP6784359B2 |
To provide an amino acid-rich dried bonito fermentation vinegar more contributing to health, having rich bonito stock by good use of flavor of dried bonito, and soft and mild acidity by using a manufacturing method of black vinegar, said...
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JP6771037B2 |
It has been found that addition of potato protein protease inhibitor to a fermentation feed significantly reduces the lag time of the fermentation. The required amount of potato protein is low enough not to affect the taste of the target...
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JP6715916B2 |
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JP6680965B2 |
To produce and provide nemacystus decipiens fermentation vinegar in which poorly degradable nemacystus decipiens components are reduced in molecular weight with microorganisms, the immunostimulation activity is improved, various organic ...
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JP6638649B2 |
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JP6598400B1 |
To provide a method for producing a fermented cabbage product using indigenous bacteria of cabbage. A method for producing a fermented cabbage product is a first fermentation step ST10 in which raw cabbage that has not been heat-treated ...
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JP6565260B2 |
To provide soybean protein-containing food and drink capable of easily being stabilized by being mixed with raw material without using stabilizers and emulsifiers.A specified protein-containing soy bean emulsified composition obtained wi...
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JP6557109B2 |
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JP2019088214A |
To provide an Awamori or Moromi (unrefined) vinegar with Hirami lemon in which ingredients of Hirami lemon are included by pickling a squeezed residue of Hirami lemon in Awamori or Moromi vinegar.By pickling a squeezed residue obtained a...
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JP2019071868A |
To manufacture krill vinegar containing a production secretion of Euphausia pacifica and Aspergillus oryzae itself component as a composite, which needs only Aspergillus oryzae culture and acetic acid bacteria fermentation in a manufactu...
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JP6381991B2 |
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JP2018068223A |
To provide a method for producing a brewed product solving the problem that, since, in sake, fermented seasoning and rice vinegar produced with the conventional liquefied solution, in addition to peptide produced in mash, peptide produce...
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JP6314365B2 |
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JP6306398B2 |
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JP2018011547A |
To manufacture a small amount of vinegar without requiring trouble nor costs.A bamboo cylindrical container 1 as a vinegar manufacturing material has a carrier having a carrying face 4 with many fine voids on a surface, and is manufactur...
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JP6266963B2 |
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JP6252922B2 |
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JP6232639B2 |
To provide a manufacturing method of seed vinegar made from seeds such as loquat seeds, which is good for the health.The method includes the steps of: washing loquat seeds and then pulverizing the seeds into a granular form; immersing th...
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JP6231365B2 |
To provide a dehydrated seasoning which contains powdery thickener dissolvable in cold water for improving adhesion to food material, creating a long-lasting cheese flavor when the food material sprinkled with the seasoning is eaten.The ...
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JP6192150B2 |
To provide a method for producing food (food material) products solidified with sugar, and foods added with the obtained products solidified with sugar. There are provided (1) the method for producing solidified products of foods by addi...
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JP6183656B2 |
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JP6117489B2 |
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JP6117570B2 |
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JP6072071B2 |
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JP6060456B2 |
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