http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06303903-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_14b02369b953bf4ebd31190c8cb63473 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate | 1993-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72fc2741ee96b1b6b9b2117527bdcd58 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58ac13515b855f31e186a1352601ed4c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80f55e7f36cc2423e160e3e62ceeb599 |
| publicationDate | 1994-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06303903-A |
| titleOfInvention | Manufacturing method of flavor oil |
| abstract | (57) [Summary] [Structure] When a spice extract is applied to animal fat to produce a flavored oil and fat, (A) a step of molding raw animal fat having a water content of 4% by weight or more into granules, (B) above The present invention is characterized by comprising a step of mixing a molded raw animal fat and a non-volatile extract of Lamiaceae spice, and (C) a step of filling the container with the mixture, sealing the mixture, and sterilizing the mixture. [Effect] When added to the soup, it is raised as fat particles on the surface of the soup, and can impart an appetizing appearance to the soup and the original desirable taste of animal fat, which is excellent in long-term storage stability at room temperature. Can be provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003235448-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010268698-A |
| priorityDate | 1993-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 17.