| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bd56069ef66da45d0e0d2e3f88a7a8cb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_abe8a0c25a496205355d958d2092cace
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_65dc68b82cad3d562a9af65469a0f872
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_aae43216c65047667e0ac0a398b3c4b5 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-40 |
| filingDate |
2008-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e30567cd90b598788d27dfc0b300c45c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b467828a6ca096c20d51c9328ed31eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa916ef18057039925ca7f6709027249
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03492d9a14c2b2ab5747bc821dfb603d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4220042cc6188b2a838cf8193f73f4e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_699b9eefb5a92a78f34c30b7b46d54df
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a90ac9d7673fa0c55fd9f7dabf3d7ea
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a58837d1e8970f836693c9e252a8f95
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad9b1bdd80b44e187ef84de3693894d9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ff733c5aa2e1d633f44e15ce1747a0ef
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58551b7fa067c43d964247087d4572d6 |
| publicationDate |
2009-10-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2009225690-A |
| titleOfInvention |
Method for producing seasoning having the flavor of dried scallops |
| abstract |
A method for producing a seasoning having a flavor equivalent to the dry matter possessed by scallop dried scallops in a short time from scallop broth produced as a by-product in the process of producing scallop dried scallops or soft scallops. SOLUTION: A scallop broth produced as a by-product in the process of producing a dried or soft scallop of scallop is continuously short with a reaction solvent comprising high-temperature and high-pressure water at a temperature of 100 to 400 ° C. and a pressure of 0.1 to 40 MPa. A flavor equivalent to the dry matter possessed by the dried scallop scallops, which is allowed to react for a long time, or continuously reacted for a short time under conditions of a temperature of 100 to 400 ° C. and a pressure of 0.1 to 40 MPa. The method of manufacturing the seasoning which has, and the seasoning obtained by the method. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015231345-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015231344-A |
| priorityDate |
2008-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |