http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MY-106982-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4de36eaaa471d491a1c3f2ae25eaef97 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
filingDate | 1990-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_459faa6ab8ab946f4e8e28ce0394aae4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae4d437e0c3e66b95ca1206e86d133ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eac3dce0e8089b0e69f01d0619956364 |
publicationDate | 1995-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | MY-106982-A |
titleOfInvention | Soya sauce |
abstract | A PROCESS FOR THE PRODUCTION OF A SOYA SAUCE, IN WHICH A KOJI IS PREPARED BY FERMENTATION WITH A KOJI CULTURE OF A MIXTURE OF COOKED SOYA AND ROASTED WHEAT, THE KOJI IS HYDROLYZED IN AQUEOUS SUSPENSION WITH THE ENZYMES PRODUCED DURING FERMENTATION OF THE KOJI, A MOROMI IS PREPARED BY ADDITION OF SODIUM CHLORIDE TO THE HYDROLYZED KOJI SUSPENSION, THE MOROMI IS LEFT TO FERMENT AND IS THEN PRESSED AND THE LIQUOR OBTAINED IS PASTEURIZED AND CLARIFIED. |
priorityDate | 1989-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Predicate | Subject |
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isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID5234 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID448670727 |
Total number of triples: 15.