http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012152207-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dc8b9d7f9d449b9768ec10b7460b6887 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2011-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bad8aba4c0262fb5be59f090a73c6ef6 |
| publicationDate | 2012-08-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012152207-A |
| titleOfInvention | Method for producing pickles containing pear stone cells and pickles containing pear stone cells, method for producing drinks containing pear stone cells and beverages containing pear stone cells, and frozen pears of pears for pickles and beverages Manufacturing method of pears and frozen pears for pickles and beverages |
| abstract | PROBLEM TO BE SOLVED: To obtain a unique texture when a fruit is eaten as it is and to add a smooth and round sour taste, an unprecedented pickle and its seasoning liquid An object is to provide a beverage. [Solution] In this invention, pear fruit is wholesaled so as to leave stone cells and mixed with lactic acid bacteria food, and the ingredients are soaked in it, or pear fruit is wholesaled so as to leave stone cells, and is used as ingredients. Lactic acid bacteria were added and fermented with lactic acid bacteria, which were soaked in the pear wholesalers and provided with stone cells attached. As a result, it was possible to leave the crispy texture of pickled pears in the pickles, and to enjoy a kind of smooth and unique taste of lactic acid bacteria foods. In this way, a sauce or beverage containing pear stone cells can be provided. [Selection] Figure 1 |
| priorityDate | 2011-01-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.