http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H09322746-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6aefa8080219a01737c6f6a132e5b253 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-349 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-358 |
| filingDate | 1996-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6fc917ac26913f9e4dbf76424ea8443f |
| publicationDate | 1997-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H09322746-A |
| titleOfInvention | Food preservative |
| abstract | (57) 【Abstract】 PROBLEM TO BE SOLVED: To improve the preserving ability of a food preservative containing ethanol as a main component, and to mitigate the influence of odor and taste of ethanol on food. SOLUTION: Ethanol, water on which a divalent and trivalent complex iron compound has acted, and ume vinegar are mixed and stirred to obtain a food preservative. When this food preservative is added to food in the same manner as conventional ethanol-based food preservatives, even if the amount of ethanol is the same, the preservation capacity is increased compared to conventional food preservatives. In addition, the smell of ethanol and the bitterness of ethanol are no longer felt, so that the food can be stored without impairing the flavor of the food. |
| priorityDate | 1996-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.