http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S63251065-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_42d1c261886b1c39a4e94c70af5252e5 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 1987-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ee618fb36e5d8278134d766c8e599e3c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48fda1b122a7cb12d63109e235586d28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e2575f3a4c9eb543a662919f1c1b367 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea2688c7d9d114faacf8dff28e6e39ba http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6cd3996bd9bbbe74669877494a0bcff2 |
| publicationDate | 1988-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S63251065-A |
| titleOfInvention | Fermented seasoning of acid taste |
| abstract | PURPOSE: To obtain a fermented seasoning of acid taste with a high citric acid concentration containing much tasting components, by mixing black KOJI (yeast) with yellow KOJI, digesting and decomposing the mixture. n CONSTITUTION: Black KOJI prepared by using black-KOJI mold, such as Aspergillus niger or Aspergillus awamori, having the ability to produce citric acid is mixed with yellow KOJI prepared by using yellow-KOJI mold, such as Aspergillus sojae or Aspergillus tramarii, at a desired ratio. A gain raw material, as necessary, is added to the resultant mixed KOJI. The obtained material is hydrated, digested and decomposed at about 40W60°C for about 2W7 days to afford the aimed fermented seasoning of acid taste containing citric acid in ≥1%(wt./vol.) concentration. n COPYRIGHT: (C)1988,JPO&Japio |
| priorityDate | 1987-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.