| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fbcb62d192fe863cdc3c9e05ac69b152 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L15-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate |
2012-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b372f9625e38fbf79ce3f857ae772299
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_30990912f992a2d3c6ceb507596904b3 |
| publicationDate |
2013-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2013165645-A |
| titleOfInvention |
Heat disinfectant for food and heat disinfection method |
| abstract |
【Task】 Provided are a food heat sterilizer and a heat sterilization method that exhibit a heat sterilization effect against Bacillus spp. even in normal pressure pasteurization at 80 to 100 ° C. without affecting the color tone and flavor of foods having a pH of 5 or higher. [Solution] A food having a pH of 5 or more contains 0.05 to 0.2% by mass of L-ascorbic acid and 0.1 to 0.3% by mass of trisodium citrate, and is sterilized by heating at 80 to 100 ° C. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102408609-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210080796-A |
| priorityDate |
2012-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |