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Patent Searching and Data


Title:
METHOD FOR IMPROVING TASTE OF LIQUID FOOD MATERIAL
Document Type and Number:
Japanese Patent JPH06125737
Kind Code:
A
Abstract:

PURPOSE: To provide the method for improving the taste of a liquid food material such as soy, noodle soup, vinegar, juice or water.

CONSTITUTION: A molded borosilicate glass product is thermally treated to form the first phase 14 slightly soluble in an acid and the second phase 15 easily soluble in the acid, and the thermally treated product is treated with an acid, etc., for eluting the second phase 15 to leave the porous glass membrane material 11 comprising a SiO2 skeleton having many fine pores 16 and generating a difference pressure between one side surface 12 and the other side surface 13. A liquid food material is penetrated through the fine pores 16.


Inventors:
Nakamura, Kazuo
Iwasaki, Yoshihiko
Application Number:
JP1992000306421
Publication Date:
May 10, 1994
Filing Date:
October 20, 1992
Export Citation:
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Assignee:
ASAHI GLASS CO LTD
KIYOMOTO TEKKO KK
International Classes:
A23L27/00; A23L2/70; A23L27/50; B01D71/04; C02F1/28; C12J1/00; (IPC1-7): A23L1/238; A23L1/22; A23L2/30; B01D71/04; C02F1/28; C12J1/00
Attorney, Agent or Firm:
熊谷 浩明