http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-3108722-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-896 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-81 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-07 |
| filingDate | 1999-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2000-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2000-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-3108722-B1 |
| titleOfInvention | Manufacturing method of fermented medicinal food |
| abstract | Abstract: [PROBLEMS] To make a plant having bitterness and unique fragrance such as prickle or the like into powdered fermented food to remove bitterness and fragrance, to make it easier to eat, and to increase effective ingredients such as vitamins. [Solution] A plant of the family Araceae, a plant of the family Yamaceae, Umbelliferae plant, cruciferous plant, lily plant, solanaceous plant or sarcophagaceae plant is dried and pulverized to a powder, or the plant as a paste, and the powder or paste Add water, Saccharides, inorganic substances and amino acids are added as a culture medium, lactic acid bacteria or yeast are further added thereto, and the mixture is stirred and fermented. Then, heat and dry. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109832618-A |
| priorityDate | 1999-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.