http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021069324-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b66a7f2d9b4beabfa88273818450da29 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-005 |
| filingDate | 2019-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_43b44da79e2b971d508128ee97a9b4d2 |
| publicationDate | 2021-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021069324-A |
| titleOfInvention | Manufacturing method of dried food using steam heat treatment |
| abstract | PROBLEM TO BE SOLVED: To provide a method for producing dried vegetables and dried fruits having a raw color tone and flavor without using a seasoning liquid or additives. SOLUTION: Vegetables and fruits are heat-treated by a heating method using steam such as superheated steam treatment to inactivate enzymes and destroy surface tissues. By performing mechanical drying after that, a high drying rate can be obtained even at a low temperature, and changes in color tone can be suppressed. By using the above manufacturing method, a dried product having a raw color tone and flavor can be obtained. [Selection diagram] Fig. 1 |
| priorityDate | 2019-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.