http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014161328-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f54a2b22ab1132cdfa09e0db1dfc710 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eec99392bf917a71196d58def08b5f23 |
| publicationDate | 2014-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014161328-A |
| titleOfInvention | Processed garlic, sauce of yakiniku using the processed garlic as a raw material, and methods for producing them |
| abstract | [PROBLEMS] To reduce the original nutritional value of raw garlic, and when a user eats, it usually has the scent that is almost the same as the scent when eating the raw garlic, and after a certain time has elapsed since eating Provides processed garlic, which usually leaves little odor left after eating the raw garlic. Processed garlic 1 is garlic 10 obtained by immersing raw garlic 5 in a mixture of seaweed 7 and water 6 containing kombu, and is less likely to impair the original nutritional value of raw garlic 5. When a person eats the processed garlic 1, it usually has the scent that is almost the same as the scent when eating the raw garlic 5, and after one day has passed, the raw garlic 5 is usually eaten. There is almost no smell left behind. [Selection] Figure 1 |
| priorityDate | 2013-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.