http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0376550-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6431ef153de8440801b37f8f7e68a21f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 |
| filingDate | 1989-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c0ed8a080a9808d8477c4efa10641baa |
| publicationDate | 1991-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0376550-A |
| titleOfInvention | Preparation of jellybeam composed of vinegar and parched soybean |
| abstract | PURPOSE: To prepare jellybean having high nutritive value and liked by children and aged persons by adding fruit juice, vitamins and other additives to vinegared soybean and forming the mixture in the form of jelly or jellybean with gelatin or agar. n CONSTITUTION: Parched soybean is put into vinegar, left standing for ≥1 week and crushed with a mixer. The product is mixed with sake lees powder, seasoned with vitamin C, vitamin E, calcium, honey, sesame, flavor, etc., and granulated. The granule is formed in the form of jelly using gelatin or agar mixed with fruit juice, starch syrup, liqueur, milk, molasses, flavor, etc., and further formed in the form of jellybean by drying the jelly with corn starch. n COPYRIGHT: (C)1991,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012139172-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050014614-A |
| priorityDate | 1989-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.