http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06245732-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a96a0c6720fd3ca29fe8740ecf1996be |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1993-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_abd55ef8051124ff1d2dade45f3516ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_184c37d8fa698846c9b12a098bf2cfbd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13c03950919ef188f829bb2f0f65af70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_952e54797ff7ae87a7f07b6ecf2ae599 |
| publicationDate | 1994-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06245732-A |
| titleOfInvention | Mirin seasoning |
| abstract | (57) [Summary] [Objective] The present invention has a mellow flavor seasoning with a mellow bitterness and rich flavor that is completely different from the conventional fermented seasonings, mirin, and mirin flavor seasonings. For the purpose of providing. [Structure] The mirin-flavored seasoning of the present invention is obtained by adding steamed rice to liquid red malt and saccharifying it with a saccharifying enzyme to obtain a red malt saccharified liquid or liquid red malt, which is extracted with a brewing alcohol for coloring It is obtained by using the koji extract as a bittering agent. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-5938754-B1 |
| priorityDate | 1993-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.