http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H04135469-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5f2866a505c12bd229b76ee3eb3dafc9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 1990-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3101ac243fa11490057f2193ec0afc67 |
| publicationDate | 1992-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H04135469-A |
| titleOfInvention | Production of flavored garlic water |
| abstract | PURPOSE: To obtain garlic water having excellent flavor by heating a garlic, destroying alliinase, preparing garlic hot water from the resultant garlic, then charging parched unpolished rice into the aforementioned garlic hot water and eliminating malodor of the garlic. n CONSTITUTION: A raw garlic is heated to destroy most of alliinase. The heat- treated garlic is then used to prepare garlic hot water. Parched unpolished rice is subsequently charged into the garlic hot water to eliminate malodor of the garlic and impart excellent flavor of the parched unpolished rice to the garlic hot water. Thereby, the objective flavored garlic water is produced. The resultant flavored garlic water is capable of holding intact effects of the garlic and effective in preventing diseases, etc., without emitting the malodor of the garlic from human bodies even in continuous drinking thereof for several years. n COPYRIGHT: (C)1992,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017086053-A |
| priorityDate | 1990-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 19.