PREPARATION OF FOOD OR DRINK MATERIAL USING CARROT
PURPOSE:To prepare a relatively low-caloric food or drink material having taste comparable to that of natural fruit juice and high nutritive value, by concentrating a treated carrot and fermenting the resultant concentrate. CONSTITUTION:A carrot is crushed or ground and, if necessary, pulp is remove...
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 | KOMIYA KEISUKE HASHIMOTO MITSUFUYU IMAI MASATAKE |
| description | PURPOSE:To prepare a relatively low-caloric food or drink material having taste comparable to that of natural fruit juice and high nutritive value, by concentrating a treated carrot and fermenting the resultant concentrate. CONSTITUTION:A carrot is crushed or ground and, if necessary, pulp is removed to provide a treated carrot, which is then concentrated to about >=1.3 times, preferably =0.2%. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JPS63167757A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JPS63167757A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JPS63167757A3</originalsourceid><addsrcrecordid>eNrjZDAKCHINcAxyDPH091Pwd1Nw8_d3UfAPUnAJ8vTzVvB1DHEN8nT0UQgN9vRzV3B2DAryD-FhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfFeAcFmxoZm5uam5o7GxKgBAHgGJyA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>PREPARATION OF FOOD OR DRINK MATERIAL USING CARROT</title><source>esp@cenet</source><creator>KOMIYA KEISUKE ; HASHIMOTO MITSUFUYU ; IMAI MASATAKE</creator><creatorcontrib>KOMIYA KEISUKE ; HASHIMOTO MITSUFUYU ; IMAI MASATAKE</creatorcontrib><description>PURPOSE:To prepare a relatively low-caloric food or drink material having taste comparable to that of natural fruit juice and high nutritive value, by concentrating a treated carrot and fermenting the resultant concentrate. CONSTITUTION:A carrot is crushed or ground and, if necessary, pulp is removed to provide a treated carrot, which is then concentrated to about >=1.3 times, preferably <=4 times, e.g. by freeze concentration, vacuum concentration, etc. The resultant concentrate, if necessary, is then thermally sterilized and fermented with a microorganism normally used for fermenting food, e.g. lactic acid bacteria, yeast, etc., until the acidity expressed in terms of citric acid attains >=0.2%.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>1988</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=19880711&DB=EPODOC&CC=JP&NR=S63167757A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25563,76318</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=19880711&DB=EPODOC&CC=JP&NR=S63167757A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOMIYA KEISUKE</creatorcontrib><creatorcontrib>HASHIMOTO MITSUFUYU</creatorcontrib><creatorcontrib>IMAI MASATAKE</creatorcontrib><title>PREPARATION OF FOOD OR DRINK MATERIAL USING CARROT</title><description>PURPOSE:To prepare a relatively low-caloric food or drink material having taste comparable to that of natural fruit juice and high nutritive value, by concentrating a treated carrot and fermenting the resultant concentrate. CONSTITUTION:A carrot is crushed or ground and, if necessary, pulp is removed to provide a treated carrot, which is then concentrated to about >=1.3 times, preferably <=4 times, e.g. by freeze concentration, vacuum concentration, etc. The resultant concentrate, if necessary, is then thermally sterilized and fermented with a microorganism normally used for fermenting food, e.g. lactic acid bacteria, yeast, etc., until the acidity expressed in terms of citric acid attains >=0.2%.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>1988</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAKCHINcAxyDPH091Pwd1Nw8_d3UfAPUnAJ8vTzVvB1DHEN8nT0UQgN9vRzV3B2DAryD-FhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfFeAcFmxoZm5uam5o7GxKgBAHgGJyA</recordid><startdate>19880711</startdate><enddate>19880711</enddate><creator>KOMIYA KEISUKE</creator><creator>HASHIMOTO MITSUFUYU</creator><creator>IMAI MASATAKE</creator><scope>EVB</scope></search><sort><creationdate>19880711</creationdate><title>PREPARATION OF FOOD OR DRINK MATERIAL USING CARROT</title><author>KOMIYA KEISUKE ; HASHIMOTO MITSUFUYU ; IMAI MASATAKE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JPS63167757A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>1988</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>KOMIYA KEISUKE</creatorcontrib><creatorcontrib>HASHIMOTO MITSUFUYU</creatorcontrib><creatorcontrib>IMAI MASATAKE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOMIYA KEISUKE</au><au>HASHIMOTO MITSUFUYU</au><au>IMAI MASATAKE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>PREPARATION OF FOOD OR DRINK MATERIAL USING CARROT</title><date>1988-07-11</date><risdate>1988</risdate><abstract>PURPOSE:To prepare a relatively low-caloric food or drink material having taste comparable to that of natural fruit juice and high nutritive value, by concentrating a treated carrot and fermenting the resultant concentrate. CONSTITUTION:A carrot is crushed or ground and, if necessary, pulp is removed to provide a treated carrot, which is then concentrated to about >=1.3 times, preferably <=4 times, e.g. by freeze concentration, vacuum concentration, etc. The resultant concentrate, if necessary, is then thermally sterilized and fermented with a microorganism normally used for fermenting food, e.g. lactic acid bacteria, yeast, etc., until the acidity expressed in terms of citric acid attains >=0.2%.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_JPS63167757A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PREPARATION OF FOOD OR DRINK MATERIAL USING CARROT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T09%3A34%3A20IST&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=KOMIYA%20KEISUKE&rft.date=1988-07-11&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJPS63167757A%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 |