VINEGAR AND METHOD FOR PRODUCING THE SAME
PROBLEM TO BE SOLVED: To provide vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.SOLUTION: Steaming rice, malted rice and water are prepared in a container to prepare a prepared composition and...
Gespeichert in:
| Hauptverfasser: | , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | TAKESHITA YOSHITAKA NIIYAMA YOSHITOMO |
| description | PROBLEM TO BE SOLVED: To provide vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.SOLUTION: Steaming rice, malted rice and water are prepared in a container to prepare a prepared composition and to form a layer of the prepared composition. Saccharification, alcohol fermentation and acetic acid fermentation of the prepared composition are performed to form a layer of an acetic acid fermented composition. A predetermined amount of dry malted rice is added toward the surface of the acetic acid fermented composition layer to form a dry malted rice added state, and the dry malted rice added state is maintained for a predetermined period to obtain vinegar, thereby providing the vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2013198439A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2013198439A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2013198439A3</originalsourceid><addsrcrecordid>eNrjZNAM8_RzdXcMUnD0c1HwdQ3x8HdRcPMPUggI8ncJdfb0c1cI8XBVCHb0deVhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFeAUYGhsaGlhYmxpaOxkQpAgBTHySN</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>VINEGAR AND METHOD FOR PRODUCING THE SAME</title><source>esp@cenet</source><creator>TAKESHITA YOSHITAKA ; NIIYAMA YOSHITOMO</creator><creatorcontrib>TAKESHITA YOSHITAKA ; NIIYAMA YOSHITOMO</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.SOLUTION: Steaming rice, malted rice and water are prepared in a container to prepare a prepared composition and to form a layer of the prepared composition. Saccharification, alcohol fermentation and acetic acid fermentation of the prepared composition are performed to form a layer of an acetic acid fermented composition. A predetermined amount of dry malted rice is added toward the surface of the acetic acid fermented composition layer to form a dry malted rice added state, and the dry malted rice added state is maintained for a predetermined period to obtain vinegar, thereby providing the vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; ITS PREPARATION ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; SPIRITS ; VINEGAR ; WINE</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20131003&DB=EPODOC&CC=JP&NR=2013198439A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20131003&DB=EPODOC&CC=JP&NR=2013198439A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>TAKESHITA YOSHITAKA</creatorcontrib><creatorcontrib>NIIYAMA YOSHITOMO</creatorcontrib><title>VINEGAR AND METHOD FOR PRODUCING THE SAME</title><description>PROBLEM TO BE SOLVED: To provide vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.SOLUTION: Steaming rice, malted rice and water are prepared in a container to prepare a prepared composition and to form a layer of the prepared composition. Saccharification, alcohol fermentation and acetic acid fermentation of the prepared composition are performed to form a layer of an acetic acid fermented composition. A predetermined amount of dry malted rice is added toward the surface of the acetic acid fermented composition layer to form a dry malted rice added state, and the dry malted rice added state is maintained for a predetermined period to obtain vinegar, thereby providing the vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>ITS PREPARATION</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>SPIRITS</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNAM8_RzdXcMUnD0c1HwdQ3x8HdRcPMPUggI8ncJdfb0c1cI8XBVCHb0deVhYE1LzClO5YXS3AxKbq4hzh66qQX58anFBYnJqXmpJfFeAUYGhsaGlhYmxpaOxkQpAgBTHySN</recordid><startdate>20131003</startdate><enddate>20131003</enddate><creator>TAKESHITA YOSHITAKA</creator><creator>NIIYAMA YOSHITOMO</creator><scope>EVB</scope></search><sort><creationdate>20131003</creationdate><title>VINEGAR AND METHOD FOR PRODUCING THE SAME</title><author>TAKESHITA YOSHITAKA ; NIIYAMA YOSHITOMO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2013198439A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2013</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>ITS PREPARATION</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>SPIRITS</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>TAKESHITA YOSHITAKA</creatorcontrib><creatorcontrib>NIIYAMA YOSHITOMO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>TAKESHITA YOSHITAKA</au><au>NIIYAMA YOSHITOMO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>VINEGAR AND METHOD FOR PRODUCING THE SAME</title><date>2013-10-03</date><risdate>2013</risdate><abstract>PROBLEM TO BE SOLVED: To provide vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.SOLUTION: Steaming rice, malted rice and water are prepared in a container to prepare a prepared composition and to form a layer of the prepared composition. Saccharification, alcohol fermentation and acetic acid fermentation of the prepared composition are performed to form a layer of an acetic acid fermented composition. A predetermined amount of dry malted rice is added toward the surface of the acetic acid fermented composition layer to form a dry malted rice added state, and the dry malted rice added state is maintained for a predetermined period to obtain vinegar, thereby providing the vinegar moderately improved in sweetness while effectively suppressing a risk of impairing the original sweetness, derived from a raw material, of vinegar.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_JP2013198439A |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY ITS PREPARATION METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING SPIRITS VINEGAR WINE |
| title | VINEGAR AND METHOD FOR PRODUCING THE SAME |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-19T08%3A11%3A24IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=TAKESHITA%20YOSHITAKA&rft.date=2013-10-03&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2013198439A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |