http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008283965-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ed4faa2bdfe4ddde15d2ec16b7ba4f8b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 |
| filingDate | 2008-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d0b599eb2c78730b88f319f0f73ab1f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_990d7382a04072f2eead4f6fdfaa0e44 |
| publicationDate | 2008-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008283965-A |
| titleOfInvention | Vinegar and method for producing the same |
| abstract | An object of the present invention is to provide a technology relating to vinegar using yam as a main raw material and a method for producing the same, and in particular, a technology for effectively using a shochu residue generated in a manufacturing process of shochu using yam as a main raw material. provide. A step of preparing a raw material solution by adding acetic acid bacteria to an alcoholic solution containing yam as a main raw material, citric acid and allantoin containing vinegar and yam as a main raw material, and the raw material solution And a step of fermenting at 35 to 40 ° C. for 10 to 14 days. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103355721-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105851740-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103549584-A |
| priorityDate | 2007-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.