http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101961078-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_abda2f81f79aaee02cfa59e90d72fe3c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2018-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3484a946c0509878d26653868072af67 |
| publicationDate | 2019-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101961078-B1 |
| titleOfInvention | Organic vinegar composition for Japanese vinegared rice |
| abstract | More particularly, the present invention relates to an organic syrup formulation comprising 100 to 120 parts by weight, 15 to 21 parts by weight of salt, and 0.01 to 2 parts by weight of lemon juice per 100 parts by weight of vinegar . The compounded herbal composition of the present invention is excellent in sensuality and nutrition, and imparts gloss and stickiness to rice bran to provide excellent appearance as well as preventing aging and browning of rice, so that it is highly preservable and inhibits the taste of original sushi material It is effective because it can be harmonized. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112006256-A |
| priorityDate | 2018-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.