| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate |
2006-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e0df589ed1244bab7067cf1b8f810fb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28545d133476d5ec5485f44f44e94a1f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e7f0e068a5e80bdf2d827ae5be77fbf
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dff303833ad897e787c541ace8225521 |
| publicationDate |
2006-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2006314316-A |
| titleOfInvention |
Method for producing liquid seasoning |
| abstract |
[Problem] To produce a liquid seasoning that has an excellent blood pressure lowering effect, which is less likely to contain a substance that has a blood pressure lowering action, and that can be easily ingested continuously. To do. The following steps (A) and (B): (A) The process of mixing the seasoning liquid containing raw soy sauce and the substance which has a blood pressure lowering effect (B) The manufacturing method of the liquid seasoning including performing the process of heat-processing the seasoning liquid containing raw soy sauce. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011120603-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009284846-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009261291-A |
| priorityDate |
2005-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |