Soya sauce
CA 2023474 C · Owner: Ho Dac, Thang · Inventors: Ho Dac, Thang; Wood, Robert Dustan; Bajracharya, Rupak
Overview
Its claims, description and drawings are in the Canadian Patents Database.
Open the CIPO recordAbstract From the Canadian patent
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.
Read the whole patent
Listed from its CIPO record in Patent Yard's archive of Canadian patents past their term. Its claims, description and drawings are in the CIPO record and on Google Patents, and the Claude kit works from them.
Why it's free to use
- Filed August 16, 1990 and granted January 28, 1997. A Canadian patent filed from October 1, 1989 lasts 20 years from filing, so its term ended August 16, 2010.
- A certificate of supplementary protection adds at most two years for a drug, so even that would have ended by August 16, 2012.
- We check Canadian rights only. A patent in its family in another country could still be in force: check its family on Google Patents.
Timeline
Timeline From CIPO dates
Sources & verification
Official CIPO records
Everything on this page comes from the CIPO record linked above. Contains information licensed under the Open Government Licence – Canada.