http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009213461-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e13654b24cee37f1b8462ee7ade05998 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_476ca76e52e8702b206ab4ad0281eb74 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_203f5b64f47b5a0b1c1e8c5eec332340 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2008-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1972ac767a953fcc9bcabf094762a3da http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_af62311210a9a2a2645b7bad5eae3a3e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d838550c9e70247f8854cef0de9eb464 |
| publicationDate | 2009-09-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009213461-A |
| titleOfInvention | Low-odor garlic manufacturing equipment using myrrh |
| abstract | A low-odor garlic manufacturing apparatus using the myrrh of the present invention heats myrh liquor (4) with a heater (5) in the myrrh liquid tank (1), and a temperature sensor (8) and a temperature control panel (7). ) To maintain the set temperature. The myrrha component vaporized from the heated myrrh liquid (4) takes a certain amount of time and permeates into the garlic on the wire mesh basket (6) to produce a low-odor garlic. It is an apparatus capable of producing a low-odor garlic that does not reach an aging state and maintains the taste of raw garlic by appropriately releasing steam from the steam vent (3) during production. [Effect] The low-odor garlic manufacturing apparatus using the myrrh of the present invention has a simple structure, a simple manufacturing process and can be manufactured in a short time, and the form, fragrance, texture and umami are not limited to raw garlic, In addition, it is possible to produce a low-odor garlic that has almost no garlic odor (bad breath) after eating. Myrrh is approved as a food additive, has no restrictions on use, is safe for the human body, and can be commercialized with low odor garlic that can be eaten with peace of mind. In addition, the apparatus of the present invention can be used for deodorization processing of foods in general. [Selection] Figure 2 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015114764-A1 |
| priorityDate | 2008-03-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.