| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_77f0215a12391f39298cd967b75a10a5 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60 |
| filingDate |
2020-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50c078f3a13a0b23c026c3ea71f51f62
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd1bf73f24710d662e2cada3475d3968
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a9da6b213cc4f493264b0d911d3e1cf2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_87c4fb586bfab3987e1961c74fdb3f37 |
| publicationDate |
2020-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
CN-111387463-A |
| titleOfInvention |
A kind of processing technology of soybean extract and solid compound seasoning |
| abstract |
The present invention proposes a soybean extract treatment process and a solid-state compound seasoning. The soybean extract prepared by the soybean extract treatment process of the present invention has a higher protein recovery rate, and combines biological fermentation with enzyme production and control The enzymatic hydrolysis technology can release the taste peptide fragments in the raw protein to the greatest extent, and the content of the taste peptide is increased by more than 15%; secondly, the solid compound seasoning prepared by the soybean extract of the present invention has stronger umami, and enhances the mellow feeling and roundness. The effect of feeling, coordination and enhancing the overall flavor is more obvious and stronger. |
| priorityDate |
2020-04-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |