http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016202018-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b20ab11e90cfb88061335999fb114971 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2015-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_98b1beeb490f154c5db6acc4f4ebb86d |
| publicationDate | 2016-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016202018-A |
| titleOfInvention | Garlic processed food |
| abstract | An object of the present invention is to provide a processed garlic food with reduced garlic odor, without removing volatile organic polysulfides generated from garlic. A rice bran extract is added to a liquid obtained by suspending crushed garlic in water and adjusted to a pH of 7-9, followed by heating and mixing at a temperature of 40 ° C to 80 ° C for 20 minutes to 40 minutes. And neutralize to powder the neutralized mixture. Preferably, fulvic acid is used as a neutralizing agent, olive oil, egg yolk and / or tomato are mixed in garlic powder and encapsulated. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9981079-B2 |
| priorityDate | 2015-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.