|
Match
|
Document |
Document Title |
|
|
7387808 |
Persimmon vinegar powder and process for preparing the same
The invention relates to process for preparing persimmon vinegar, in which persimmon extract is added to persimmon concentrate to obtain a mixture and then the mixture is spray dried; and vinegar...
|
|
|
7005149 |
Fruit vinegar from raw material flavorful acid citrus fruit juice and method for producing the same
The present invention relates to a method for producing fruit vinegar, comprising subjecting a flavorful acid citrus fruit juice with an inherently low citric acid content and/or a flavorful acid...
|
|
|
6013297 |
Direct esterification system for food processing utilizing an oxidative reaction
A direct esterification system for food processing utilizing an oxidative reaction. Ozonated water and peracetic acid are combined and oxidatively react with food sauce constituents to form esters...
|
|
|
5939571 |
Device and process for the production of oils or other extractable substances
A device for the production of oils by pressing and extracting a raw material containing oleiferous or extractable substances in the presence of a liquid or supercritical extraction agent. The...
|
|
|
5565233 |
White balsamic vinegar and process for producing white balsamic vinegar
White balsamic vinegar which exhibits a basic flavor profile similar to conventional red balsamic vinegar and which does not discolor light colored food is produced by blending white must with a...
|
|
|
5427803 |
Trickle process for vinegar production
Vinegar is produced by a trickling must through a plurality of separate support beds colonized with Gluconobacter. The temperature of the must is maintained between each bed so that the must...
|
|
|
4997660 |
Method and apparatus for controlling foam in a vinegar fermentation process
A method and apparatus for controlling the foam in a vinegar fermentation process. As in the prior art, the foam accumulating on the upper surface of the fermentation substrate is moved along a...
|
|
|
4994292 |
Process for the removal of iso-valeric acid from vinegar
Disclosed herein is a process for producing vinegar of favorable flavor exhibiting inherent flavor, taste and color derived from starting material, comprising the steps of bringing vinegar derived...
|
|
|
4975289 |
Method for reducing off-flavor in food materials with acetic acid bacteria
The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or...
|
|
|
4898738 |
Process for producing vinegar from non-cooked alcohol moromi
The present invention provides a method of producing vinegar of stable quality with no musty odor by applying alcoholic fermentation to cereal not undergoing heat denaturation while controlling the...
|
|
|
4897272 |
Process for producing rice vinegar
The present invention is based on the finding that peculiar odors in rice vinegar are derived from organic acids and nitrogen derivatives, etc. formed upon production and it concerns a process for...
|
|
|
4814273 |
Production of organic acids by an improved fermentation process
Acetic, propionic, and butyric acids are produced by a two-step fermentation process. Lactate salts formed in the second fermentation step, a biochemical acidification step, are used as the carbon...
|
|
|
4808419 |
Automated method for a semi-solid fermentation used in the production of ancient quality rice vinegar and/or rice wine
A process for the preparation of rice wine or vinegar especially to an improved procedure for preparing a vinegar, having the attributes of ancient quality, labor intensive and multi-year jar...
|
|
|
4806365 |
Health vinegar
The present invention relates to a process for producing vitamin C-enriched health vinegar by adding acerola or a treated matter thereof during a step of manufacturing vinegar and/or to a vinegar...
|
|
|
4770881 |
Process for producing vinegar
A process for producing vinegar is disclosed wherein cereals or fruits are subjected to alcoholic fermentation thereby resulting in an alcohol fermentation product which is subsequently purified by...
|
|
|
4711163 |
Acetic acid fermentation process and apparatus
An apparatus and process for the aerobic oxidative fermentation of an unpreserved wine where the growth of the resident bacteria in the wine is promoted to produce a fermenting wine mixture to...
|
|
|
4701336 |
Cider vinegar flavor
Disclosed are a composition simulating the flavor and aroma of cider vinegar, a vinegar product having a simulated cider vinegar flavor, and a method for imparting the flavor and aroma of cider...
|
|
|
4692414 |
Apparatus for automatically controlling the feed rate of alcohol solution as raw material in a vinegar production process
A method and apparatus for producing vinegar by acetic acid fermentation utilizing an automatic alcohol analyzer for measurement of alcohol concentration in a fermenting broth, a feeding apparatus...
|
|
|
4687668 |
Continuous microbiological production of acetic acid and vinegar
Process for continuous production of vinegar by microbiological conversion with oxygen enrichment of ethanol into acetic acid. In a first phase, the micro-biological conversion of ethanol into...
|
|
|
4661356 |
Production of vineger with bacteria on a support
A process for producing vinegar is carried out by inoculating and growing acetic acid bacteria on a lipophilic fibrous support packed in a fermentation tower, and forcing a charging wort for...
|
|
|
4654306 |
Novel bacterium, Acetobacter altoacetigenes MH-24, useful for the fermentation production of vinegar
A novel species of acetic acid bacteria belonging to the genus of Acetobacter, to which a scientific name of Acetobacter altoacetigenes MH-24 (FERM BP-491) is given. The bacteria can grow in a...
|
|
|
4654215 |
Method for automatically controlling feed rate of alcohol solution as raw material in a process for producing vinegar
A method and apparatus for producing vinegar by acetic acid fermentation utilizing an automatic alcohol analyzer for measurement of alcohol concentration in a fermenting broth, a feeding apparatus...
|
|
|
4569845 |
Process for the batchwise preparation of vinegar
In the batchwise preparation of vinegar with approximately from 10 to 16 g of acetic acid/100 ml of vinegar by submersed fermentation of alcohol-containing mashes, for the purpose of a substantial...
|
|
|
4513084 |
Mutant strain of Clostridium thermoaceticum useful for the preparation of acetic acid
A biologically pure mutant of C. thermoaceticum (ATCC No. 39,289) useful for the production of acetic acid by a fermentation reaction. This mutant is capable of growing at a pH below 5.0 and shows...
|
|
|
4503078 |
Process for the production of vinegar with more than 12 gms/100 ml acetic acid
A process for the production of vinegar with an acetic acid concentration of more than 12 grams per 100 milliliters of vinegar, by means of a single-stage submerged fermentation of...
|
|
|
4463019 |
Stationary process for producing vinegar
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...
|
|
|
4456622 |
Combination semi-continuous and batch process for preparation of vinegar
Vinegar having an acetic acid content of 18-20% is produced by aerobic bacterial oxidation of ethanol in a combination of semi-continuous fermentation and batch fermentation. The semi-continuous...
|
|
|
4378375 |
Process for the production of vinegar with high acetic acid concentration
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°-32° C....
|
|
|
4358463 |
Method for the production of fermentation vinegar
A method for the submersed, automatically controlled production of fermentation vinegar from ethanol is conducted in two stages. The installation for accomplishing the method includes one or more...
|
|
|
4313960 |
Preparation of concentrated natural vinegar
A concentrated natural vinegar with an excellent natural flavor is prepared by treating a product obtained by freeze concentration of natural vinegar with a greater amount of alcohol obtained by...
|
|
|
4282257 |
Production of vinegar with high acetic acid concentration
Vinegar having an acetic acid concentration higher than 18 percent weight by volume is produced in a submerged fermentation by maintaining the temperature of the fermenting broth after the...
|
|
|
4165386 |
Bread and a method of producing the same
Flour bread or rye bread containing a suitable amount of rice vinegar. The production steps of the bread comprise adding rice vinegar to flour or rye powder together with a predetermined amount of...
|
|
|
4155813 |
Fermentation process
Fermentation process, e.g. for the production of an oxidation product such as vinegar, which comprises continuously cultivating a bacterial strain, preferably in a vessel of elongated shape, in a...
|
|
|
4076844 |
Two stage process for the production of vinegar with high acetic acid concentration
A novel two-stage submerged fermentation process for producing vinegar with an acetic acid concentration of more than 15% is disclosed. In the first fermentation stage, the total concentration...
|
|
|
4057649 |
Method of treating food products with selenium salts
The invention relates particularly but not exclusively to the basic food products consumed by human beings. The method of improving and retaining the nutritional qualities of basic foods and drinks...
|
|
|
3940498 |
Chill-proofing with synthetic magnesium silicates
Undesirable protein and polyphenol molecules are removed from aqueous liquids or suspensions, such as wort, wine, or beer, by contacting the liquid with acid-treated synthetic magnesium silicates...
|
|
|
3779868 |
MICROBIOLOGICAL METHOD OF PRODUCING EDIBLE ACETIC ACID
A microbiological method of producing edible acetic acid consists in cultivating acetic-acid bacteria in a continuous-growth process on a culture medium containing ethanol, acetic acid, mineral...
|
|
|
3767531 |
PREPARATION OF INSOLUBILIZED ENZYMES
Insolubilized but active enzymes are prepared by reacting an enzyme with a phenol-formaldehyde resin and glutaraldehyde.
|
|
|
3630756 |
VINEGAR-TYPE FLAVOR COMPOSITION
A solid flavor composition of vinegar-type is provided by absorbing a still residue resulting from the distillation of vinegar from a double fermentation vinegar liquor (hitherto believed to be of...
|
|
|
3445245 |
PROCESS FOR ACETIC ACID FERMENTATION
|
|
|
3041181 |
Dynamic method of liquid-phase aerobic fermentations and products obtained therefrom
|
|
|
3014804 |
Method for producing acetic acid from alcohol containing fermentation medium
|
|
|
2997424 |
Process for making vinegar
|
|
|
2975065 |
Method for the aeration and agitation of liquors
|
|
|
2913343 |
Process for the production of vinegar
|
|
|
3734746 |
Title is not available
|
|
|
0093012 |
Title is not available
|