http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S56151475-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a4f5793a676f8a82c215a7b4337cb6a6 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1980-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a154eddd05d4448ac30b5d5f7cb7dd89 |
| publicationDate | 1981-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S56151475-A |
| titleOfInvention | Preparation of bean pickled in vinegar |
| abstract | PURPOSE: To prepare beans pickled in vinegar, by heating the beans, adding koji molds to the boiled beans, and immersing the resultant special beans inoculated with the koji molds in a vinegar obtained by the fermentation of unpolished rice. n CONSTITUTION: Beans, e.g. soybeans, "adzuki" beans or peanuts, are heated at 30W60°C for about 25min to remove the grassy smell and toxicity. The heated beans are then inoculated with koji molds to produce large amounts of amino acids and esters and give special beans having improved flavor. The resultant beans are immersed in a vinegar obtained by the fermentation of unpolished rice or a mixed solution obtained by adding a natural sweetening agnet, e.g. honey, saccharide or stevioside, to the vinegar for 3 days or longer. n COPYRIGHT: (C)1981,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010083667-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107684035-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109123608-A |
| priorityDate | 1980-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.