FOOD PRESERVATIVE AND PRESERVATION OF FOOD
PROBLEM TO BE SOLVED: To obtain a food preservative, high in preservation effect, by including a Coptis japonica and lecithin. SOLUTION: This food preservative contains (A) at least one of a Coptis japonica, cognate plant thereof and extract therefrom, and (B) at least one of recithin and its decomp...
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| creator | MINO TSUTOMU SASAKI MIZUKI YOSHIMATSU TAKASHI OKUNO HARUHIKO |
| description | PROBLEM TO BE SOLVED: To obtain a food preservative, high in preservation effect, by including a Coptis japonica and lecithin. SOLUTION: This food preservative contains (A) at least one of a Coptis japonica, cognate plant thereof and extract therefrom, and (B) at least one of recithin and its decomposition product. These components are preferably contained in the preservative in almost the same weight. The preservative is added to and mixed with or sprayed onto the food at 0.000001 to 0.005 pts.wt. of each of these components per 100 pts.wt. of the food. |
| format | Patent |
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SOLUTION: This food preservative contains (A) at least one of a Coptis japonica, cognate plant thereof and extract therefrom, and (B) at least one of recithin and its decomposition product. These components are preferably contained in the preservative in almost the same weight. The preservative is added to and mixed with or sprayed onto the food at 0.000001 to 0.005 pts.wt. of each of these components per 100 pts.wt. of the food.</description><edition>6</edition><language>eng</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; PROTEIN COMPOSITIONS FOR FOODSTUFFS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; WORKING-UP PROTEINS FOR FOODSTUFFS</subject><creationdate>1998</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=19981020&DB=EPODOC&CC=JP&NR=H10276745A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19981020&DB=EPODOC&CC=JP&NR=H10276745A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>MINO TSUTOMU</creatorcontrib><creatorcontrib>SASAKI MIZUKI</creatorcontrib><creatorcontrib>YOSHIMATSU TAKASHI</creatorcontrib><creatorcontrib>OKUNO HARUHIKO</creatorcontrib><title>FOOD PRESERVATIVE AND PRESERVATION OF FOOD</title><description>PROBLEM TO BE SOLVED: To obtain a food preservative, high in preservation effect, by including a Coptis japonica and lecithin. 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The preservative is added to and mixed with or sprayed onto the food at 0.000001 to 0.005 pts.wt. of each of these components per 100 pts.wt. of the food.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>PROTEIN COMPOSITIONS FOR FOODSTUFFS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>WORKING-UP PROTEINS FOR FOODSTUFFS</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1998</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNBy8_d3UQgIcg12DQpzDPEMc1Vw9EMW8PdT8HdTAKniYWBNS8wpTuWF0twMim6uIc4euqkF-fGpxQWJyal5qSXxXgEehgZG5mbmJqaOxsSoAQBd_STt</recordid><startdate>19981020</startdate><enddate>19981020</enddate><creator>MINO TSUTOMU</creator><creator>SASAKI MIZUKI</creator><creator>YOSHIMATSU TAKASHI</creator><creator>OKUNO HARUHIKO</creator><scope>EVB</scope></search><sort><creationdate>19981020</creationdate><title>FOOD PRESERVATIVE AND PRESERVATION OF FOOD</title><author>MINO TSUTOMU ; SASAKI MIZUKI ; YOSHIMATSU TAKASHI ; OKUNO HARUHIKO</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPH10276745A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1998</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>PROTEIN COMPOSITIONS FOR FOODSTUFFS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>WORKING-UP PROTEINS FOR FOODSTUFFS</topic><toplevel>online_resources</toplevel><creatorcontrib>MINO TSUTOMU</creatorcontrib><creatorcontrib>SASAKI MIZUKI</creatorcontrib><creatorcontrib>YOSHIMATSU TAKASHI</creatorcontrib><creatorcontrib>OKUNO HARUHIKO</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>MINO TSUTOMU</au><au>SASAKI MIZUKI</au><au>YOSHIMATSU TAKASHI</au><au>OKUNO HARUHIKO</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FOOD PRESERVATIVE AND PRESERVATION OF FOOD</title><date>1998-10-20</date><risdate>1998</risdate><abstract>PROBLEM TO BE SOLVED: To obtain a food preservative, high in preservation effect, by including a Coptis japonica and lecithin. SOLUTION: This food preservative contains (A) at least one of a Coptis japonica, cognate plant thereof and extract therefrom, and (B) at least one of recithin and its decomposition product. These components are preferably contained in the preservative in almost the same weight. The preservative is added to and mixed with or sprayed onto the food at 0.000001 to 0.005 pts.wt. of each of these components per 100 pts.wt. of the food.</abstract><edition>6</edition><oa>free_for_read</oa></addata></record> |
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| language | eng |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS PROTEIN COMPOSITIONS FOR FOODSTUFFS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES WORKING-UP PROTEINS FOR FOODSTUFFS |
| title | FOOD PRESERVATIVE AND PRESERVATION OF FOOD |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-10T17%3A38%3A17IST&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=MINO%20TSUTOMU&rft.date=1998-10-20&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPH10276745A%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 |