http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009027954-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c8cd0ec56de92ea10d133f09521093d2 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02 |
| filingDate | 2007-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6543a8cca6b1a2f90ce91208959c0380 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0891f6fcc66db01888ebca0f53a300bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb620758b6de1e348ffb562005721e8b |
| publicationDate | 2009-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009027954-A |
| titleOfInvention | Process for producing processed vegetables |
| abstract | PROBLEM TO BE SOLVED: To extract the essence inherent in vegetables by reducing unfavorable acupuncture and blue odor of vegetables, particularly vegetables having a harsh flavor, by fermenting vegetables using only koji mold A process for producing processed vegetables with improved quality is provided. SOLUTION: After the raw vegetable is heated and / or dried, the moisture content of the obtained processed product is adjusted to 25 to 90%, seed potato is inoculated, and this is laminated in a state having voids. Ferment at 20-45 ° C. It is preferable to use a koji mold for shochu as the seed meal, and it is more preferable to cut and use the raw material vegetable in a size of 1 to 10 mm. [Selection] Figure 3 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013226134-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008183004-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114451534-A |
| priorityDate | 2007-07-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.