| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3d0ea0a529be8dd3c85fe94541504468
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a55d292da2dd7496af15512a7ab9a298
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_35c19c12042ae010d49c6b85749af921
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_659d72222d962022ff8ca281a7c4c8d0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c09d3f811dcaf6c65a97aa66418cc887
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_61425e1206642be6efec86d9fba86f99
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5256be365101d0394467d78ffce395 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate |
2005-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfd6528abc811e45e64e1a50ac855c5b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e0834cf876a3ee1be95a791747c53cc8
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_21e705c9df34df909ccb9840a89215b9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_92d3ee2221ba01b9f06407eeb1c01da3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd1e28918600f80e50e7c889ebeffc03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_823322ba780d7b61bee77ec35dce54dc |
| publicationDate |
2007-03-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2007026427-A1 |
| titleOfInvention |
Process for producing soy sauce having reduced infectious microbe-origin smell |
| abstract |
A process for producing a soy sauce koji having a reduced infectious microbe-origin smell which is one of the unpleasant smells of soy sauce, and a soy sauce koji having a reduced infectious microbe-origin smell which is obtained by this process. More specifically speaking, the above-described process is characterized by using a combination of a koji mold having a high isobutyric acid productivity with another koji mold having a low isobutyric acid productivity. It is also intended to provide a process for producing a soy sauce having a reduced infectious microbe-origin smell and a soy sauce obtained by this production process. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013073249-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016214205-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012187096-A |
| priorityDate |
2005-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |