http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019037176-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b34145f52707b508c7921a36c1d53861 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2017-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d84caf99c621583c13e084f6bd5d648 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c4f58ace54965c40b716f86f230e03a1 |
| publicationDate | 2019-03-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019037176-A |
| titleOfInvention | Processed garlic and method for producing the same |
| abstract | PROBLEM TO BE SOLVED: To provide a processed product of garlic that is easy to ingest and a production method thereof. A processed product of garlic is obtained by further aging a mixture of fermented garlic obtained by fermenting raw garlic and agave syrup. Fermented garlic is called black garlic and can be obtained by heating and aging raw garlic at about 60 ° C. for about 1 month. A method for producing a processed garlic product includes a mixing step of adding agave syrup to fermented garlic to obtain a mixture, an aging step of aging this mixture to obtain an aging mixture, and a sterilizing step of sterilizing the aging mixture. In this embodiment, after the aging step, before the sterilization step, a separation step for separating the aging mixture into a liquid and a solid is performed. The amount of fermented garlic and blue agave syrup in the mixture is 50% by weight, respectively. [Selection] Figure 1 |
| priorityDate | 2017-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.