http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-1308097-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69ac1d45776a8a24b24fec258548e537 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-72 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate | 2001-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8dbfcd3005414f4e68f8bd65dc03fe1c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4fc03590d6c6aa9520450871cc30e59d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_26e61c9a727f56844b0496255c621125 |
| publicationDate | 2003-05-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EP-1308097-A1 |
| titleOfInvention | Functional seasonings |
| abstract | It is intended to provide functional seasonings having a function ofnpromoting the penetration into materials, preferably together with anothernfunction of softening food materials, and a process for producing thenfunctional seasonings. n The functional seasonings are characterized in using krill asnstarting materials and having a function of promoting the penetration ofnseasonings and/or a function of softening food materials. A method ofnseasoning food materials by employing seasonings with krill used asnstarting materials and utilizing a function of the seasonings for promotingnthe penetration of various seasonings into food materials and/or anfunction of the seasonings for softening food materials. Dried krill,npreferably dried krill particles containing all the components of krill, arenused as the starting materials. The functional seasonings are producednby adding water, salt (sodium chloride) and koji (mould cultured material)nto krill employed as the starting material in the step of producing moromi n(soy sauce mash), further adding lactic acid bacteria and yeast,npreferably halotolerant lactic acid bacteria and yeast, and thennfermenting and aging the moromi . The lactic acid bacteria are added innan amount 10 times or more as much as the yeast. |
| priorityDate | 2000-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.