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Machine translation
1. (WO2007094317) VINEGAR AND METHOD OF PRODUCING THE SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2007/094317    International Application No.:    PCT/JP2007/052514
Publication Date: 23.08.2007 International Filing Date: 13.02.2007
IPC:
C12J 1/04 (2006.01)
Applicants: KADOWAKI, Toshio [JP/JP]; (JP).
FUKUOKA SOY SAUCE BREWING COOPERATION [JP/JP]; 65, Oaza Ushijima, Chikushino-shi, Fukuoka 8180014 (JP) (For All Designated States Except US).
NODA, Yoshiharu [JP/JP]; (JP) (For US Only).
OBA, Kazunori [JP/JP]; (JP) (For US Only).
UEKI, Tatsuro [JP/JP]; (JP) (For US Only)
Inventors: KADOWAKI, Toshio; (JP).
NODA, Yoshiharu; (JP).
OBA, Kazunori; (JP).
UEKI, Tatsuro; (JP)
Agent: KOHORI, Susumu; Hakata-Shin-Mitsui Bldg. 1-1, Hakataekimae 1-chome Hakata-ku, Fukuoka-shi Fukuoka 8120011 (JP)
Priority Data:
2006-036941 14.02.2006 JP
Title (EN) VINEGAR AND METHOD OF PRODUCING THE SAME
(FR) VINAIGRE ET SON PROCEDE DE FABRICATION
(JA) 食酢及びその製造方法
Abstract: front page image
(EN)It is intended to provide a vinegar which can be easily taken compared with the existing vinegars or black vinegar owing to a large amount of amino acids having been formed therein, and the vinegar produced by this method. The above-described vinegar is produced by bringing vegetable proteins and/or animal proteins into contact with enzymes including proteases in the presence of an aqueous ethyl alcohol solution to thereby decompose the proteins into amino acids and then conducting acetic acid fermentation.
(FR)L'invention concerne un procédé de fabrication d'un vinaigre pouvant facilement être consommé en comparaison des vinaigres existants ou du vinaigre noir grâce à la formation d'une grande quantité d'acides aminés dans ce vinaigre, et le vinaigre produit par ce procédé. Le vinaigre décrit ci-dessus est produit en mettant en contact des protéines végétales et/ou animales avec des enzymes, y compris des protéases, en présence d'une solution aqueuse d'alcool éthylique afin de décomposer les protéines en acides aminés, puis en réalisant la fermentation de l'acide acétique.
(JA) アミノ酸を多量に生成させることにより、従来の食酢や黒酢などに比べて飲みやすい食酢の製造方法およびこの方法により製造された食酢を提供する。  本発明の食酢は、エチルアルコール水溶液の存在下で植物性蛋白質及び/又は動物性蛋白質にプロテアーゼ含有酵素類を接触させてアミノ酸に分解した後、酢酸発酵させることにより製造する。
Designated States: AE, AG, AL, AM, AT, AU, AZ, BA, BB, BG, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LV, LY, MA, MD, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PG, PH, PL, PT, RO, RS, RU, SC, SD, SE, SG, SK, SL, SM, SV, SY, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW.
African Regional Intellectual Property Organization (BW, GH, GM, KE, LS, MW, MZ, NA, SD, SL, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Organization (AM, AZ, BY, KG, KZ, MD, RU, TJ, TM)
European Patent Office (AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HU, IE, IS, IT, LT, LU, LV, MC, NL, PL, PT, RO, SE, SI, SK, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, ML, MR, NE, SN, TD, TG).
Publication Language: Japanese (JA)
Filing Language: Japanese (JA)