http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012161272-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2fe8e9829e99853ab4fd8c7a40c874f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8e2240e21c520ed5154afd6ed691d6e8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2011-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c150870e4db446521b4f39b86fd574e7 |
| publicationDate | 2012-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012161272-A |
| titleOfInvention | Seasoning production method |
| abstract | [Problem] To provide a method for producing a seasoning having a flavor as Japanese sake and having improved umami. SOLUTION: Steamed white rice, cooked white rice, rice bran, water, lactic acid, fish soy, yeast, and salt-tolerant yeast are put into a brewing container (for example, a brewing tank, rice bran). Obtained by the step of performing (preparation S1), the step of fermenting the material charged in the brewing container (fermentation S2), the step of filtering the material fermented in the brewing container (squeezing S3), and the filtering step The step of heating the filtrate (fired S5). [Selection] Figure 2 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021221099-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015167510-A |
| priorityDate | 2011-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.