http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2001000128-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_52007afbea02366a9685f15f1df52825 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1999-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_780e61db54530db8e54de56ab5c60223 |
| publicationDate | 2001-01-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2001000128-A |
| titleOfInvention | Natto processed food |
| abstract | (57) [Abstract] [Problem] To give cocoa, mayonnaise and curry unique flavor and sweetness by eliminating odor and stringiness peculiar to natto, In addition, it provides natto processed foods of various tastes at a low cost using Okara natto, which have a good texture and can respond to a variety of tastes of children who can dislike natto and children who like it. SOLUTION: It is prepared by mixing cinnamon bark, cocoa, mayonnaise, curry and sugar in natto made from okara obtained in the process of producing tofu and soy milk. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109042904-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003102414-A |
| priorityDate | 1999-06-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.