http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6875767-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-10 |
| filingDate | 2020-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-6875767-B1 |
| titleOfInvention | Manufacturing method of processed foods using root vegetables |
| abstract | PROBLEM TO BE SOLVED: To provide a method for producing a processed food in which a root vegetable is heated in a temperature range of 60 ° C. to 80 ° C. and the supply of oxygen is restricted to improve the taste or enhance the functional component. SOLUTION: The method for producing a processed food of the present invention includes a cleaning step of preparing and cleaning the surface of a root vegetable, and the cleaned root vegetable is put into an airtight container, and the air in the container is the root vegetable. A sealing step of sealing the container after filling it to 1/2 or less of the volume, a heating step of putting the sealed container in a heating atmosphere of 60 to 80 ° C., and heating. It is characterized by having a drying step of drying the root vegetables later. [Selection diagram] Fig. 1 |
| priorityDate | 2020-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.