http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016198002-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-044 |
| filingDate | 2015-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a48f541e87d4183bdc62b664a1c302e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e0e507134516d8cbcfd01f01b433cbe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60b726022f514d7f1d64d0d7cd174ca4 |
| publicationDate | 2016-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016198002-A |
| titleOfInvention | Method for producing smoked food |
| abstract | [Problem] To provide a method for producing a smoked food in which the fragrance is not easily attenuated and disappears even when heated. SOLUTION: (a) Plant material is pyrolyzed in a carbonization tank to generate smoke, (b) heating the smoke, (c) smoke after heating, or an active ingredient thereof The pyrolysis of the plant raw material until the carbon dioxide concentration in the carbonization tank is reduced to 35-58%, and the heating temperature of the soot is set in the carbonization tank. A method for producing smoked food, wherein the ratio of carbon monoxide concentration to carbon dioxide concentration (CO / CO 2) exceeds 0.4 by 0.5 to 5 ° C. per 1% decrease in carbon dioxide concentration. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016198089-A |
| priorityDate | 2015-04-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.