http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S57202256-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_82c03f5ef517f22ef3b700c6ce042603 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0fa58c182778a358257c313b5119a8b3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 1981-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aadc324533ff50d7f5497cc3e36cc2b7 |
| publicationDate | 1982-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S57202256-A |
| titleOfInvention | Novel food additive |
| abstract | PURPOSE: A raw material containing vegetable proteins and carbohydrates is subjected to fermentation and aging in the presence of salt to produce a food additive that is suitably used to modify the quality of noodles especially. n CONSTITUTION: KOJI (rice malt) is added to a source of vegetable proteins and carbohydrates such as soybean, rice or wheat, further a relatively small amount of salt, sterilized water and yeast culture solution are mixed therewith. Then, they are subjected to fermentation at a low temperature of 30W35°C and aging at 5W20°C. When needed, they are dried into a powder to produce the objective semi-solid or powdery food additive. n COPYRIGHT: (C)1982,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8153174-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-013679-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H034755-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006102907-A1 |
| priorityDate | 1981-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 19.