http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6802617-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-00 |
| filingDate | 2020-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-6802617-B1 |
| titleOfInvention | Smoked kelp salt produced from smoked kelp |
| abstract | PROBLEM TO BE SOLVED: To use a conventional salt konbu as a side food, or as a food material to be added as a seasoning to various dishes or to add depth to the taste of a dish, and the konbu component can be used as a soup stock for a wide range of uses. With the evolution of more diverse dishes and the demand for new ingredients, there was the issue of realizing the development of a wide range of food products that were applied from conventional technologies. According to the present invention, a salty konbu is smoked by hot smoking, hot smoking, or cold smoking, and it is possible to produce a smoked salty seasoning as a by-product derived from the manufacturing process. It is the one that solves the problem. [Selection diagram] Fig. 1 |
| priorityDate | 2020-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.