http://rdf.ncbi.nlm.nih.gov/pubchem/patent/YU-50400-A

Outgoing Links

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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
filingDate 1999-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_961ea1e8e31cc9ce8c7045d822964076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ab85d40a2f9736166bc4e78fac16f954
publicationDate 2002-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber YU-50400-A
titleOfInvention PELLETIZATION PROCEDURE
abstract A process for preparing a fermentable material which involves making a dough by adding water to dry gluten in an amount of 19 to 60% by weight of the dough, pelleting the dough and, if necessary, adding water to bring the moisture content to 35 to 60 % of weight in relation to the weight of the pellet before sterilization of the pellet by steam treatment. [A process for the production of a fermentation material which comprises forming a dough by adding water to a dried gluten in an amount of 19 to 60% by weight based on the weight of the dough, pelletising the dough and, if necessary, adding water to adjust the moisture content to from 35 to 60% by weight based on the weight of the pellets before sterilizing the pellets by steam treatment. A koji product produced by koji making using one or more fermenting materials obtained as well as a seasoning produced therefrom.
priorityDate 1998-03-05-04:00^^<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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Total number of triples: 18.