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1. 发明专利

JP2003038139A Vegetable beverage utilizing deep seawater 审中-公开
标题翻译：蔬菜饮料使用深海
公开(公告)号：JP2003038139A
公开(公告)日：2003-02-12
申请号：JP2001225693
申请日：2001-07-26
申请人： Daidoo Dorinko Kk , Dydo Takenaka Beverage Kk , Ehime Prefecture Nogyo Kyodo Kumiai Rengokai , Muroto Ichi , ダイドー・タケナカビバレッジ株式会社 , ダイドードリンコ株式会社 , 室戸市 , 愛媛県農業協同組合連合会
发明人： MATSUURA SHINGO , UNO KENJI , TAKENAKA KOICHI , TAKEI NORIHEI
IPC分类号： A23L2/02 , A23L2/52
摘要： PROBLEM TO BE SOLVED: To provide a method for improving a flavor and a viscosity of a vegetable beverage utilizing deep seawater and the vegetable beverage having the improved flavor and viscosity. SOLUTION: This vegetable beverage has the improved flavor and viscosity and is characterized by formulating the deep seawater taken from the deep sea at >=200 m depth below the sea level. The vegetable beverage has the improved flavor and viscosity and is characterized by formulating a deep seawater salt obtained by evaporating water from deep seawater which is clean seawater taken from the deep sea at >=200 m depth below the sea level. The vegetable beverage has the improved flavor and viscosity and is characterized by formulating concentrated water of deep seawater produced when demineralized water is produced from deep seawater which is the clean seawater taken from the deep sea at >=200 m depth below the sea level. A method for improving the flavor and viscosity of the vegetable beverage is provided and a composition is useful for improving the flavor and viscosity of the vegetable beverage.
摘要翻译：要解决的问题：提供一种利用深海水和具有改善的风味和粘度的植物饮料改善蔬菜饮料的风味和粘度的方法。解决方案：这种蔬菜饮料具有改善的风味和粘度，其特征在于配制从深海以下海拔200米深处获取的深海水。蔬菜饮料具有改善的风味和粘度，其特征在于配制深海水盐，该深海海盐是从海底深度> 200米深的深海采集的深海水中蒸发水。蔬菜饮料具有改善的风味和粘度，其特征在于配制深海水的浓缩水，当从海水深度大于= 200米深的深海采集的海水是深海水时产生的软化水。提供了一种改善蔬菜饮料的风味和粘度的方法，组合物可用于改善蔬菜饮料的风味和粘度。

2. 发明专利

JP3495976B2 Cultivation method of radish sprouts using deep sea water 有权
公开(公告)号：JP3495976B2
公开(公告)日：2004-02-09
申请号：JP2000250786
申请日：2000-08-22
申请人：室戸市 , 有限会社嶋本食品
发明人：多喜子広田
IPC分类号： A01G9/00 , A01C23/00 , A01G31/00
CPC分类号： Y02P60/216

3. 发明专利

JP2006174752A Morinda citritolia-containing beverage 审中-公开
标题翻译：含MORINDA CITRITOLIA的含酒精饮料
公开(公告)号：JP2006174752A
公开(公告)日：2006-07-06
申请号：JP2004370723
申请日：2004-12-22
申请人： Muroto Ichi , Papeete Asia:Kk , 室戸市 , 有限会社パペーテ・アジア
发明人： KATAOKA NORIMICHI
IPC分类号： A23L2/38 , A23L2/52
摘要： PROBLEM TO BE SOLVED: To provide a Morinda citrifolia-containing beverage moderately maintaining flavor of Chinese medicine-mixed meal peculiar to Morinda citrifolia fruit and also having medicinally effective feeling as the Morinda citrifolia-containing beverage. SOLUTION: The Morinda citrifolia-containing beverage is obtained through adding sugar and bittern to Morinda citrifolia juice diluted with dilution water. The dilution water contains desalted water so as to be remarkable for tumor suppression and decrease in hyperlipemia-related blood pressure in cooperation with Morinda citrifolia juice. The Morinda Citritolia-containing beverage provides high safety and sense of security even in long ingestion, and efficacy due to raw material such as the Morinda citrifolia is efficiently taken when the material to be added comprises only natural one. The sugar comprising only honey is easy to drink without altering the flavor of the Morinda citrifolia while being combined with mild sweetness due to natural ingredients. COPYRIGHT: (C)2006,JPO&NCIPI
摘要翻译：要解决的问题：提供含有烟草柠檬酸的饮料适度地维持香草苦参果实特有的中药混合餐的风味，并且还具有作为含有烟草柠檬酸的饮料的药用有效感觉。
解决方案：通过向稀释水稀释的Morinda citrifolia汁中加入糖和卤水，可以获得含有酒石酸的饮料。稀释水含有脱盐水，与Morinda citrifolia果汁合作，对于肿瘤抑制和高脂血症相关血压降低是显着的。含有Morinda Citritolia的饮料即使在长时间摄入时也具有高度的安全性和安全感，并且当添加的材料仅包含天然植物时，由于诸如Morinda citrifolia等原料的效力被有效地吸收。仅包含蜂蜜的糖容易饮用，而不会改变香茅草的味道，同时伴随着天然成分的温和甜味。版权所有（C）2006，JPO＆NCIPI

4. 发明专利

JP2004267171A Washed raw rakkyo (scallion) bulb and method for producing the same 审中-公开
公开(公告)号：JP2004267171A
公开(公告)日：2004-09-30
申请号：JP2003065982
申请日：2003-03-12
申请人： Muroto Ichi , Tosa Kami Japan Agricultural Cooperative , 土佐香美農業協同組合 , 室戸市
发明人： MASUI YUKIO
IPC分类号： A23L19/00 , A23B7/10 , A23L1/212
摘要： PROBLEM TO BE SOLVED: To provide washed raw Rakkyo bulbs that can inhibit sprouting as well as prevents the deterioraton of bulb quality, e.g. bulb softening accompanied by the quality change of the washed raw Rakkyo bulbs due to the passage of time and increases healthiness with texture improved by reducing the use of salt and to provide a method for producing the washed raw Rakkyo bulbs. SOLUTION: Raw Rakkyo bulbs are cut off their roots and stems and soaked in salt water using ocean deep water for a prescribed time to suppress the sprouting of the bulbs whereby the washed raw Rakkyo bulbs are obtained. The ocean deep water can directly be used for soaking or may be used after concentration. In other cases, the ocean deep water may be made salt-free and other salts are added to the salt-free ocean deep water. As the other salts to be added to the salt-free ocean deep water, are cited table salt, the salt from the ocean deep water, concentrated ocean deep water or the ocean water itself. The salt water is adjusted its salt concentration in the range of from 5 % to 15 % in Baume scale and the soaking time of the Rakkyo bulbs in the salt water is in the range of from 5 minutes to 20 minutes. COPYRIGHT: (C)2004,JPO&NCIPI

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