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Machine translation
1. (WO2009066514) RICE VINEGAR HAVING IMPROVED STRENGTH AND PERSISTENCE OF SOURNESS AND METHOD OF PRODUCING THE SAME
Latest bibliographic data on file with the International Bureau   

Pub. No.:    WO/2009/066514    International Application No.:    PCT/JP2008/067828
Publication Date: 28.05.2009 International Filing Date: 01.10.2008
IPC:
C12J 1/00 (2006.01), C12J 1/04 (2006.01)
Applicants: MIZKAN GROUP CORPORATION [JP/JP]; 6, Nakamura-cho 2-chome, Handa-shi, Aichi 4758585 (JP) (For All Designated States Except US).
MIZKAN CO., LTD. [JP/JP]; 6, Nakamura-cho 2-chome, Handa-shi, Aichi 4758585 (JP) (For All Designated States Except US).
IHARA, Junichiro [JP/JP]; (JP) (For US Only)
Inventors: IHARA, Junichiro; (JP)
Agent: HIRAKI, Yusuke; Kamiya-cho MT Bldg. 19F 3-20, Toranomon 4-chome Minato-ku, Tokyo 1050001 (JP)
Priority Data:
2007-299511 19.11.2007 JP
Title (EN) RICE VINEGAR HAVING IMPROVED STRENGTH AND PERSISTENCE OF SOURNESS AND METHOD OF PRODUCING THE SAME
(FR) VINAIGRE DE RIZ AYANT UNE FORCE ET UNE PERSISTANCE AMÉLIORÉES DE L'ACIDITÉ ET PROCÉDÉ POUR LE PRODUIRE
(JA) 酸味の強さと持続性が改善された米酢及びその製造方法
Abstract: front page image
(EN)It is intended to provide a method of improving the strength of the characteristic and refreshing sourness derived from acetic acid and preventing the lowering of the sourness with the passage of time in rice vinegar, seasonings containing the same and foods and drinks produced by using the same. Namely, a rice vinegar characterized by containing ethyl 3-methylthiopropionate at a concentration ranging from 0.006 to 0.2 ppb is provided.
(FR)L'invention concerne un procédé pour améliorer la force de l'acidité caractéristique et rafraîchissante dérivée de l'acide acétique et empêcher la réduction de l'acidité au cours du temps dans un vinaigre de riz, les assaisonnements le contenant et les aliments et les boissons produits en l'utilisant. Plus spécifiquement, l'invention concerne un vinaigre de riz caractérisé par le fait qu'il contient du 3-méthylthiopropionate d'éthyle à une concentration comprise entre 0,006 à 0,2 ppb.
(JA) 本発明は、米酢やそれを含む調味料、ならびにそれらを用いて製造される飲食品において、酢酸由来の独特のすっきりとした酸味の強さと、その時間の経過による低下を改善する手段を提供することを課題とする。  本発明によれば、3-メチルチオプロピオン酸エチルを0.006~0.2ppbの濃度範囲で含有することを特徴とする米酢が提供される。
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BR, BW, BY, BZ, CA, CH, CN, CO, CR, CU, CZ, DE, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IS, JP, KE, KG, KM, KN, KP, KR, KZ, LA, LC, LK, LR, LS, LT, LU, LY, MA, MD, ME, 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, ST, 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, HR, HU, IE, IS, IT, LT, LU, LV, MC, MT, NL, NO, 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)