http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H11299447-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_daab847eca0389d4ff8a45790c3acd4a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 1998-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f334988952e7a4bb55ec162a61b34fd8 |
| publicationDate | 1999-11-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H11299447-A |
| titleOfInvention | Miso taste production method |
| abstract | (57) [Summary] [Problem] To take in the spiciness of Korean cuisine, make use of the toughness of each material without heat treatment, have preservative properties, improve the unique mouthfeel due to the viscous nature of miso, and handle it. Be easy. The method for producing miso sauce is soy sauce of 56 to 64 parts by weight, soy sauce of 10.8 to 13.2 parts by weight, 2.7. 5. 3.3 parts by weight of sake, 9-11 parts by weight of garlic, medium ground after 9-11 hours sun drying. 3-7.7 parts by weight of ginger, 2.7-3.3 parts by weight of pepper, 1.8-2.2 parts by weight of sesame, 1.8- 2.2 parts by weight of sesame oil, 0.9 to 1.1 parts by weight of umami seasoning, room temperature 0 ° C. A stirring and mixing step of forming a uniform mixture by stirring and mixing in a room at 25 ° C. and non-condensing, and in a dark place at room temperature 0 ° C. to 25 ° C. and in which no condensation occurs in the container of the mixture, for 20 to 30 days And an aging step for aging. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008263835-A |
| priorityDate | 1998-04-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.