http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0614740-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_57203c5774cb5d757373b08906d8f7d1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 1992-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5802c9ea828f384d2d8c63fd8906a1b3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03a3bb8fdcded29f9678845563cf591b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00485c78e97de6d3fcb9b151f1b062b4 |
| publicationDate | 1994-01-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0614740-A |
| titleOfInvention | Fermented seasoning fermented product manufacturing method and fermented seasoning manufacturing method |
| abstract | (57) [Summary] [Purpose] To provide a method for producing a fermented seasoning in which a fermented seasoning having a flavor different from that of a conventional fermented seasoning mainly containing soybean is obtained in a short period of time. [Structure] Beans having a protein content of 25.5% or less and a sugar content of 50% or more are absorbed by water and steamed, and then koji in a predetermined hydrolyzed state, or digested by amylase and protease at a high temperature And The digested product is fermented with yeast to give a fermented product, and the fermented product is a fruit, Fermented fruit, fruit juice and at least one fruit component of fermented fruit juice are added. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012095596-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006076927-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009165377-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-2123174-A3 |
| priorityDate | 1992-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.