| Patent application number | Description | Published |
|---|
| 20080311662 | Method for Analyzing Oligomeric Proanthocyanidin (Opc) - The present invention provides a novel method for assaying OPC contained in natural substances, foods and beverages, pharmaceuticals and/or cosmetics. | 12-18-2008 |
| 20090029006 | Oral Cavity Stimulating Substance - A novel compound causing an oral cavity stimulus such as acridness, which is expressed by the following structural formula (I): | 01-29-2009 |
| 20090053382 | Method of Processing Chlorogenic Acid-Rich Coffee Beans - A method of processing coffee beans in which green coffee beans are roasted and roasted coffee beans are obtained, wherein the green coffee beans are brought into contact with a high-temperature, high-pressure fluid and the roasting process is performed. | 02-26-2009 |
| 20090081327 | Method for Manufacturing Processed Corn Product - The present invention is a method for producing a processed corn product characterized in that corn or a material obtained from corn is treated with a fluid under a low oxygen concentration at 170 to 200° C. The processed corn product produced by this manufacturing method can impart a superior flavor, body taste, and thickness to a beverage. | 03-26-2009 |
| 20090098271 | Method of producing processed barley product - The present invention provides a mean of solving the problem of production of a novel processed product of barleys and wheat having scorch smell and cereal odor suppressed and being capable of imparting taste richness, body taste, crispness and dry feeling to beverage and food products by producing husks of barleys, ryes, or oats or a fraction containing the same with a fluid at 160 to 220° under conditions of a lowered oxygen concentration. | 04-16-2009 |
| 20090202643 | Oil-in-water emulsions containing lignan-class compounds and compositions containing the same - An object of the present invention is to increase the rate at which lignan-class compounds are absorbed into the body, namely, to provide fast-acting lignan-class compounds. | 08-13-2009 |
| 20090324779 | METHOD FOR PROCESSING SPROUTED CEREAL, MALT PRODUCT, FERMENTED MALT DRINK, AND FOOD AND DRINK - A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor. | 12-31-2009 |
| 20100009032 | METHOD FOR REDUCING ORAL CAVITY STIMULATING SUBSTANCE OF SPROUTED GRAIN - A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced. | 01-14-2010 |
| 20110100833 | METHOD FOR PRODUCING CHLORINE DIOXIDE WITH SINGLE-LIQUID ELECTROLYSIS - A method for producing chlorine dioxide with single-liquid electrolysis, wherein chlorine dioxide is generated by performing electrolysis by supplying a direct current to an electrolyte solution in a separating-membraneless electrolytic cell having a cathode and an anode, the method includes: (a) a step of generating chlorine dioxide by performing electrolysis by supplying the direct current to the electrolyte solution, which contains an alkali chloride, an alkali chlorite and a pH adjusting agent, wherein a pH of the electrolyte solution is 4 to 8; (b) a step of supplying a replenishing electrolyte solution, containing the alkali chloride, the alkali chlorite, and the pH adjusting agent, to the electrolytic cell during the electrolysis; and (c) a step of taking out the generated chlorine dioxide from the electrolyte solution. | 05-05-2011 |
