http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H1176077-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3593a13cc4ab7079f7a69ef885b5a005 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A47J47-02 |
filingDate | 1997-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27704bf60286ed3fc2d0cc9e6b0f2444 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79fca27d94879cde7db38f85ad637b52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_77d3d5e256bbcb0832aa3392d7451c4f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c082c2d9dde7682f985b58478533b88 |
publicationDate | 1999-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-H1176077-A |
titleOfInvention | Food flavoring method and food storage container |
abstract | PROBLEM TO BE SOLVED: To provide a food flavoring method and a food storage container capable of hygienically and efficiently flavoring food without sterilizing and removing a base material having a fragrance component. I do. SOLUTION: A food 5 and a base material 7 having a scent component are stored in a food storage container 1 having a gas barrier property with a film 4 having a microbial barrier property and gas permeability interposed therebetween, and are generated from the base material 7. The flavor component to be perfumed is imparted to the food 5 through the film 4. The food storage container 1 divides the inside of the gas barrier container with a film 4 having microbial barrier properties and gas permeability, one of which is a food storage part 6 for storing food 5, and the other is a base material having a scent component. 7 is used as the scent base material storage unit 8. |
priorityDate | 1997-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.