http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07147928-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 1994-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e2b4bb206d0d882857523f70bee556d |
| publicationDate | 1995-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07147928-A |
| titleOfInvention | Method of treating fermented tonkouji |
| abstract | (57) [Summary] [Purpose] To produce brewed soy sauce with a higher amino acid content than conventional brewed soy sauce. [Composition] Fermented soybean malt is at a temperature of 2 to 25 ° C and 4. Produced from protein-containing materials and carbohydrates characterized by hydrolyzing at pH 5-10 for 6 hours-28 days, adding salt and yeast to hydrolyzed fermentation koji to form moromi and fermenting moromi Method for processing fermented tanned malted rice. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6054150-A |
| priorityDate | 1993-08-21-04:00^^<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: 15.