http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-030464-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2012-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_080d1110bbf1d040869d88ac44efbcc2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_023fce655556aedc64e30fc4a70eb4f6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_602594fc9d83e929213904549f6b56b7 |
| publicationDate | 2018-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | EA-030464-B1 |
| titleOfInvention | TOMATO FRACTION WITH INTENSIVE TASTE OF MIND, METHOD OF OBTAINING IT AND FOOD PRODUCT CONTAINING THE INDICATED FRACTION |
| abstract | The invention relates to a method for producing a high-quality tomato fraction with an intense umami taste, and this method includes the steps of: a) providing tomato serum; b) dividing tomato serum into two or more servings, including a portion depleted of lycopene, and a portion enriched with lycopene; c) concentrating the lycopene-depleted portion to at least 10 ° Bx; d) chromatographic fractionation of a concentrated lycopene-depleted portion into two or more fractions, including a raw (unpurified) fraction with intense umami taste, having a weight ratio of glutamate: monosaccharide equal to X and a monosaccharide fraction with a mass ratio of glutamate: monosaccharide equal to Y, X: Y ratio exceeds 20; e) optionally concentrating the crude fraction with an intense umami taste; f) fractionation by chromatography of a crude fraction with an intense umami taste into two or more fractions, including a purified fraction with an intense umami taste, having a mass ratio of glutamate: citrate equal to K, and a citrate fraction with a mass ratio of glutamate: citrate equal to L, and the ratio K: L exceeds 10. The invention also relates to a tomato fraction obtained by the above method comprising glutamate, aspartate and sucrose, in which the mass ratio of glutamate: citrate exceeds 2 and in which glutamate, 5'-AMP, aspartate and iroglutamat constitute in total of at least 15 wt.% of the dry substance contained in the tomato fraction. |
| priorityDate | 2011-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.