http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H04293470-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1ea8edec92cf444d3b44ea9cd6b727c0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 1991-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b40a32c36604e38d1714049ce9cfc2d6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b7964edb51010333ecd86a36edb5959 |
| publicationDate | 1992-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H04293470-A |
| titleOfInvention | Production of herb-containing seasoning |
| abstract | PURPOSE: To produce the subject seasoning capable of intake of herbs without an effort while shortening the period for aging. n CONSTITUTION: During production processes of a seasoning such as fermented soybean paste or soybean source, a kind of herb or a herb mixture used in combination of two or more kinds of herbs is admixed therewith. Or a kind of herb selected from Houttuynia cordata, elderberry, plantain, chinese matrimony vine, mugwort, aloe and turmeric or a herb mixture used in combination of two or more kinds there of is admixed at a time of inoculation of a seed malt during production of a seasoning such as fermented soybean paste or soybean source. n COPYRIGHT: (C)1992,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07236447-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108936530-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020029039-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010017164-A |
| priorityDate | 1991-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.