http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010193810-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e7dac41eb7f922a6e5c20e972d7c4f98 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2009-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87e474af0c1666fe395c06272e459127 |
| publicationDate | 2010-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010193810-A |
| titleOfInvention | Preservative fermented products using fruits and vegetables as fermentation raw materials and foods using the same |
| abstract | To provide alcohol fermented moromi and fermented liquor having a high sodium chloride concentration using fruits or vegetables and fermented sugar as a base material for alcohol fermentation. Moreover, the utilization method which utilized the preservation | save property of this fermentation moromi and fermentation broth is provided. Among the unique flavor, sourness and sweetness inherent in fruits and vegetables, sodium chloride is added to the sweetener or added fermented sugar that is the causative agent of microbial spoilage while retaining the sourness and the unique flavor that have preservability. In the presence, it is fermented using yeast that is resistant to high sodium chloride and resistant to high ethyl alcohol, and converted to ethyl alcohol, which is a preservative substance. If necessary, lactic acid fermentation is performed before alcohol fermentation. The fermented moromi or fermented liquor is used for various foods as a food preservation material using a fruit or vegetable as a fermentation base. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111513221-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012095596-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013132221-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013073249-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012187096-A |
| priorityDate | 2009-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.