http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H10327799-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b3b6ed9d5b4ce7fe8da215c6c3202a3b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate | 1997-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_80cdf0eae95c78295fea220b4c87f471 |
| publicationDate | 1998-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H10327799-A |
| titleOfInvention | Method for producing algae salt |
| abstract | (57) [Abstract] (Modified) [Problem] By combining the preservative capacity of edible salt with the preservative capacity of vegetables, beneficial plants, seaweeds, and seaweed, it was necessary for conventional salt storage. It is intended to provide a salt which can reduce the amount of salt, and can combine taste and taste such as aroma and pungency and the source of umami into one. SOLUTION: Seawater is filtered, sterilized by heating, concentrated by heating, and then cooled to obtain a material 1. Next, the vegetables to use. Beneficial plants are washed with water, sterilized and disinfected, and then the cell membrane is destroyed using a calcium activator, whereby material 2 is formed. Materials 1 and 2 are brought into contact by any of spraying, coating and dipping to obtain a salt under constant temperature ventilation. When this salt is mixed with seaweed made from seaweed, etc., seaweed salt is formed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7208189-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010106054-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2009157789-A1 |
| priorityDate | 1997-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.