http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003235503-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c378f4788b55552a4018786bf39b61c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78cf78520cbd0bd762e19b5f48e64220 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2002-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fffad41ffdeed89fb18b171214416ca |
| publicationDate | 2003-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003235503-A |
| titleOfInvention | Health food manufacturing method |
| abstract | [57] [Abstract] [Problem] Many plant-based or microorganism-based natural food materials for producing health foods have a peculiar blue odor or microbial odor. There is a feeling and it is a big hindrance to continuous intake. SOLUTION: In the production of health foods using odorous natural food materials (eg, kale, wheat young leaves, turmeric, chlorella, yeast, natto), a greenish odor is obtained by blending sencha extract with the food materials. To manufacture health foods in which undesirable odors such as turmeric odor and microbial odor are reduced or eliminated. By blending the tomorrow's leaf powder with the sencha extract, the above-mentioned reducing or removing effect is further enhanced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019135940-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013252118-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7691420-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019201656-A |
| priorityDate | 2002-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 217.