http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S61195677-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5f4de5e4f3339b7383b96dac68aead11 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42 |
| filingDate | 1985-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc38dc9b8c5f17fa813224386f1453a1 |
| publicationDate | 1986-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S61195677-A |
| titleOfInvention | Production of vegetable juice subjected to enzymatic treatment |
| abstract | PURPOSE: To obtain a vegetable juice capable of constantly keeping the freshness, preservable and drinkable for a long period, and excellent as a health drink, by treating the green leaf of vegetable with natural activated granular enzyme extracted from natural fruit. n CONSTITUTION: Fruit juice extracted from a natural fruit is added with specific amounts of glucose and starch, and the obtained cultivation material is fermented, pulverized, and dried at about 50°C to obtain a natural activated granular enzyme. The natural activated granular enzyme is dissolved in water, and a green leaves of vegetables are immersed in said aqueous solution for a specific period and cut to fine pieces or crushed. The product is charged to a proper vessel in divided portions of specific amounts while scattering the natural activated granular enzyme thereon, and is left stand for a specific period to effect the fermentation. The product is filtered under pressure to obtain a leaf juice, which is added with natural activated granular enzyme and stored in a storage tank. n COPYRIGHT: (C)1986,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107049908-A |
| priorityDate | 1985-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.