http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07206693-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ce9f5f5728497e1658e476faf5f4550a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-97 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K8-96 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q15-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61Q11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-899 |
| filingDate | 1994-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8a01ff896b5e00acadaac6037964364c |
| publicationDate | 1995-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07206693-A |
| titleOfInvention | Halitosis and body odor prevention food extract |
| abstract | (57) [Summary] (Corrected) [Purpose] Without damaging the active ingredients of the starch syrup-like extract. A method for reducing the water content is provided. [Composition] Rhodo leaves and stem tips are washed with water, the leaves and stem tips are crushed without being dried, and the powder and granules are filtered to obtain a liquid extract, which does not reach the boiling point. At the same time, at least one of the dried finely ground pieces of holly and bear grass is added to the starch syrup extract and kneaded to dehydrate and solidify, while water is evaporated to form starch syrup while being kept at a high temperature. Both Houra and Kuma-Sasa have ingredients that can eliminate body odors such as bad breath and sweat, so when dry crushed pieces are added and dried, the processing time is dramatically shortened and the damage to the active ingredient is minimal. You can keep it to the limit. |
| priorityDate | 1994-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.