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Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Применить Всего найдено 5. Отображено 5.
04-02-2010 дата публикации

BUBBLE STABILIZER AND SPARKLING BEVERAGE CONTAINING THE SAME

Номер: US2010028486A1
Автор: TAKAHASHI TARO, FURUTA HITOSHI, NISHIZAWA MIKIKO
Принадлежит:

The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

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Номер записи: 1
04-08-2011 дата публикации

METHOD FOR IMPROVING BUBBLE RETENTION IN SPARKLING BEVERAGE

Номер: JP2011147462A
Автор: TAKAHASHI TARO, FURUTA HITOSHI, NISHIZAWA MIKIKO
Принадлежит:

PROBLEM TO BE SOLVED: To improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer, a beer like alcoholic sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop, lemon pop, a cream soda, etc. SOLUTION: There is provided a method for improving bubble retention comprising addition of a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of soybean preferably excluding an acidic region of pH ranging from 3.0 to 3.5 at a temperature of 100°C or higher, to the malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop. The bubble retention effects of the invention is effective in bubble retention of a short time, especially bubble retention within 10 minutes, the bubble retention effects is highly ...

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Номер записи: 2
25-12-2012 дата публикации

Bubble stabilizer and sparkling beverage containing the same

Номер: US0008337932B2
Автор: Taro Takahashi, Hitoshi Furuta, Mikiko Nishizawa, TAKAHASHI TARO, FURUTA HITOSHI, NISHIZAWA MIKIKO
Принадлежит: Fuji Oil Company, Limited, TAKAHASHI TARO, FURUTA HITOSHI, NISHIZAWA MIKIKO, FUJI OIL CO LTD, FUJI OIL COMPANY, LIMITED

The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a soda pop and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100° C. or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a soda pop and a lemon soda to thereby improve the bubble retention in the beverage.

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Номер записи: 3
02-09-2009 дата публикации

BUBBLE STABILIZER AND SPARKLING BEVERAGE CONTAINING THE SAME

Номер: KR1020090093961A
Автор: TAKAHASHI TARO, FURUTA HITOSHI, NISHIZAWA MIKIKO
Принадлежит:

The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a cider and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100°C or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a cider and a lemon soda to thereby improve the bubble retention in the beverage. COPYRIGHT KIPO & WIPO 2010 ...

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Номер записи: 4
02-12-2009 дата публикации

Bubble stabilizer and sparkling beverage containing the same

Номер: CN0101594791A
Автор: TARO TAKAHASHI, HITOSHI FURUTA, MIKIKO NISHIZAWA, TAKAHASHI TARO, FURUTA HITOSHI, NISHIZAWA MIKIKO
Принадлежит:

The object is to improve the bubble retention in a sparkling beverage such as a malt alcoholic beverage including a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt and a carbonated refreshing beverage including a cider and a cream soda. Disclosed is a bubble stabilizer comprising, as an active ingredient, a water-soluble soybean polysaccharide which is produced by the heat-extraction from a soybean or a processed product of a soybean at a pH lower than the isoelectric point of a soybean protein and ranging from 2.4 to 4.0 at a temperature of 100 DEG C or higher. The bubble stabilizer can be added to a malt alcoholic beverage such as a beer and a sparkling liquor, a sparkling alcoholic beverage produced without any malt or a carbonated refreshing beverage such as a cider and a lemon soda to thereby improve the bubble retention in the beverage.

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Номер записи: 5