http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003111554-A

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36
filingDate 2001-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39ad906cd20ea846ffc29bedf21c7c28
publicationDate 2003-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2003111554-A
titleOfInvention Method for producing bread containing leek plants
abstract (57) [Summary] [Problems] Leek plants (such as leek, onion, garlic, lacquer, etc.) have antibacterial action, blood sugar lowering action, blood cholesterol lowering action, thrombolytic, platelet aggregation inhibition, anti-high fat Various effects such as prevention of bloody rheumatic sarcomatitis and diuresis are known. The present invention relates to a leek family having these physiological effects, after drying powder at low temperature or room temperature, bread, Blending to confectionery and making use of the functionality of sulfur-containing compounds such as dipropyl disulfide, diallyl disulfide and dimethyl disulfide to give bread and confectionery the physiological function of the welsh onion, This is an invention that enables quality improvement. SOLUTION: Allium plants (onion, onion, garlic, Rakkyo) at a low temperature or at room temperature, and then blended into flour at about 6% to make bread and confectionery.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017038564-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005278621-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010100663-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100787520-B1
priorityDate 2001-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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