http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S61268171-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d99befe74138f10b03e9a616e1755e8a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 1985-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23ac275b454d379a1b9e12ed826d6f20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e8a630bfaf3923dee27a66e324de688e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3858b78481c369a279e64e8a61cd7c1c |
| publicationDate | 1986-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S61268171-A |
| titleOfInvention | Production of vinegar containing vegetable component extract |
| abstract | PURPOSE: To obtain a vinegar containing vegetable extract component and free of sharp taste of vinegar, keeping the characteristic features of vegetable used as the raw material, by using an aqueous extract of extractable component of vegetable and the extraction residue as raw materials for the production of acetic acid. n CONSTITUTION: Extractable components of vegetable are extracted with water. The obtained extraction liquid and extraction residue are added to the fermentation system at either stage selected from (1) during or after the alcoholic fermentation or acetic acid fermentation of grains and (2) during or after the acetic acid fermentation of alcohol, or (3) to the produced acetic acid solution. The vegetable used as the raw material is edible vegetables such as grains, beans, tea, beefsteak plant, spinach, etc., or medicinal herb such as aloe. The grain used as the raw material of vinegar is e.g. rice, barley, corn, barnyard grass, foxtail millet, etc. The vegetable is crushed, ground or cut to facilitate the extraction with water. If necessary, it is dried, roasted or smoked for the further improvement of the extractability, or pretreated to improve the palatability. n COPYRIGHT: (C)1986,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104745443-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103740572-A |
| priorityDate | 1985-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.