| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ef754fd5a4cc2765803b1f6215cfc003
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b665e606a48bbbfa320f2f9bf291d40c |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-70 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P39-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P9-12 |
| filingDate |
2007-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ecbc7390349853c69f5c3797dc4cb61
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bc076b667732a6ac633f51a0fe8333b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_56cd58e1784a096db0f7625f055ac436
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7a99608baefa6fd1eba411a44e1b385 |
| publicationDate |
2008-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2008167675-A |
| titleOfInvention |
Tartane Soba sprout puree, process for producing the same, and process for producing foods and drinks containing tartane soba sprout puree |
| abstract |
A novel tartane soba sprout puree having a smooth texture and a high rutin content is efficiently obtained. Moreover, the said tartane soba sprout puree containing food / beverage products are obtained. SOLUTION: After heating a tartane soba sprout and crushing it with a crusher having a crushing portion with a gap of 0.7 to 3.0 mm, the sieve is screened with a sieve having an opening of 0.3 to 1.5 mm, and the buckwheat shell content is increased. A tartane soba sprout puree with 2.6% (w / w) or less and a rutin content of 0.4% (w / w) or more is obtained. Further, in the production process of food and drink, the above-mentioned tartane soba sprout puree is added to obtain a highly functional food that can be expected to have physiological activities such as capillary strengthening action, hypertension prevention action, and antioxidant action. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012115215-A |
| priorityDate |
2007-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |