patent/CA-2023474-A1

Predicate	Object
assignee	http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97
classificationCPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50
classificationIPCInventive	http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
filingDate	1990-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor	http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae4d437e0c3e66b95ca1206e86d133ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_459faa6ab8ab946f4e8e28ce0394aae4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_769cf86a91338f90fc577a6f61ed0cfa
publicationDate	1991-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber	CA-2023474-A1
titleOfInvention	Soya sauce
abstract	A process for the production of a soya sauce, in which a koji is prepared by fermentation with a koji culture of a mixture of cooked soya and roasted wheat, the koji is hydrolyzed in aqueous suspension with the enzymes pro-duced during fermentation of the koji, a moromi is prepared by addition of sodium chloride to the hydrolyzed koji suspension, the moromi is left to ferment and is then pressed and the liquor obtained is pasteurized and clarified.
priorityDate	1989-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type	http://data.epo.org/linked-data/def/patent/Publication

Predicate	Subject
isDiscussedBy	http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5234 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID448670727

Total number of triples: 17.