| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_181691aad714587b75b3d18a8adc4c03 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B9-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-028
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-0205 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 |
| filingDate |
2021-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5c827f1703b3718e55cc55b5c3e5f5fa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fa6c97fdc46738bd35cb3ced80d7a16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60b5a971773ec5e89c4a8a2f4925f6e2 |
| publicationDate |
2021-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2021127692-A1 |
| titleOfInvention |
Production method, dry method, dried food plant composition and food and beverage for dried food plant composition |
| abstract |
A method is provided for improving drying efficiency for producing a dried edible plant composition while keeping a characteristic and fresh flavor and color tone inherently possessed by a food product using an edible plant without requiring special equipment or conditions, and a dried edible plant composition having improved quality obtained by this method. A method is provided for producing a dried edible plant composition that contains a non-edible part of an edible plant, in a dried state, in an amount of 3% by mass or more and 70% by mass or less based on the total mass of an edible part and the non-edible part. The method includes crushing and mixing the edible part and the non-edible part, and drying until a moisture content reaches 20% by mass or less by forced-air drying at a temperature of 20° C. or more and 80° C. or less. |
| priorityDate |
2018-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |