http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015126724-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3508 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D11-0041 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A01N37-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D1-662 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11D1-75 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D1-75 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C11D1-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526 |
| filingDate | 2014-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccb3d67112c81b1e20a2895e5ee0c225 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a6c8ccc2471a4ae26570f3c2bfee75bd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c09e93b4f8a68d5e95eddf0736d76f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_812cbd852c9ff926bca756ae2eee2096 |
| publicationDate | 2015-07-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015126724-A |
| titleOfInvention | Hygiene management method for food processing equipment or utensils |
| abstract | The present invention provides a hygienic management method for food processing equipment or cooking utensils that can suppress an increase in the number of bacteria even if bacteria are mixed in a simple method. A process C that performs the following step 1, step 2, and step 3 and a process D that performs the following step 4 one or more times are selected from the group consisting of polylysine and protamine after step 3 of the process C. A sanitary management method for food processing equipment or cooking utensils, wherein the first step 4 of the process D is performed in a state where one or more kinds of compounds are in contact with each other. Step 1: Washing food processing equipment or cooking utensils Step 2: After step 1, composition A containing at least one compound selected from the group consisting of polylysine and protamine is used as the food processing equipment or cooking utensils. Step 3: Contacting Step 3: Maintaining a state in which one or more compounds selected from the group consisting of polylysine and protamine are in contact with each other for 4 hours or more Step 4: Use the food processing equipment or cooking utensil Process [selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017204148-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017214545-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015101692-A |
| priorityDate | 2013-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.