http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2000228965-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_64e386cdc04841d7f922279d31822957 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 1999-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8345838dd933fb887b66d5b883b1722 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90affe811e82b003ba9d01bb9300c5c7 |
| publicationDate | 2000-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2000228965-A |
| titleOfInvention | Functional soy sauce |
| abstract | [57] [Problem] [Problem] A soy sauce as a main ingredient is hardly spoiled even with low salt, and has a function of contributing to health such as improvement of blood circulation, stomachic, blood pressure regulation, suppression of cholesterol biosynthesis, prevention of cancer, hypoglycemia, etc. Provided is a highly functional soy sauce which is highly viscous and can be applied to foods and can be used easily such as painting. SOLUTION: Benjikoji powder 3, warm water at 50 ° C and α-amylase are in a weight ratio of 20: A red yeast extract extract 4 mixed at a ratio of 89: 1 and filtered after reaction for about 2 hours is mixed with soy sauce 2 as a main raw material together with sodium alginate 5 and stirred with a high torque stirrer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007228834-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102823842-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016187328-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113367318-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110205342-A |
| priorityDate | 1999-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.