| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9880c5527f9293f4ec9eb0a372a697f4 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-11
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3499
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K36-8962 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3526
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3499
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B4-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-8962
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-154
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3553 |
| filingDate |
1992-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b0cd463d000782f9ca2a26db6773d63e |
| publicationDate |
1994-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H0678730-A |
| titleOfInvention |
Food preservative and its manufacturing method |
| abstract |
(57) [Summary] [Object] The object of the present invention is to deodorize garlic and extract the garlic extract, and then add or sprinkle it to the food to provide a food preservative having an excellent antibacterial effect. [Composition] Garlic was immersed in a treatment solution containing ethanol to make a garlic extract, and phytic acid was deodorized by adding 0.4 to 0.6% of the amount of garlic to remove a bad odor. . A food preservative containing the odorless garlic extract alone or ε-polylysine added in the range of 1 to 100 μg / ml. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8448548-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009038988-A |
| priorityDate |
1992-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |