Oblon, Spivak, McClelland, Maier & Neustadt, P.C.
Process for producing preservable squeezed vegetable juice
 A process for preparing storable vegetable juice comprising crushing vegetables to extract juice, adding an organic acid to the vegetable juice, and treating this vegetable juice with a weakly basic anion exchange resin on which an organic acid has previously been adsorbed and a food containing a vegetable juice prepared by the process. The process can produce vegetable juice which can be stored at room temperature, produces no bad odor when stored at room temperature, and is free from a resin odor which has been unavoidable when a weakly basic anion exchange resin was used. 
Kabushiki Kaisha Yakult Honsha
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inventional inventional inventional inventional
Naotoshi Toshiyuki Yasuyuki
Deguchi Arai Suzuki