http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006055013-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99c65237ed766aa47daa594d9700b3f1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2004-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77bc270ae0386f3f617e606ad5a88ccd |
| publicationDate | 2006-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006055013-A |
| titleOfInvention | Soy sauce production method |
| abstract | [PROBLEMS] To produce a soy sauce using cereal raw materials such as soybeans, wheat, etc., or a soy sauce obtained by mixing grass soy using at least koji and long koji during the production process or soy sauce, and soy sauce. It becomes soy sauce that combines the aroma and flavor with the sweetness of Nagatoro, so that you can obtain soy sauce with aroma, flavor, and sweetness that can not be obtained by using strawberry or Nagatomi alone, and the sweetness and flavor remain, The amount of other chemical seasonings used is small, and soy sauce can be obtained that is easily accepted by people who are conscious of health and who are conscious of natural food. SOLUTION: A soy sauce finished product using cereal raw materials such as soybeans and wheat, or a soy sauce made of at least koji and koji koji or its liquid is mixed during the production process. [Selection] Figure 1 |
| priorityDate | 2004-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.