http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2004000112-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_67d1da770f0e0072ee273945732b24ae http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_76ab1fb9429fbaf76b86556d8caaf2ac |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-305 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-899 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P1-16 |
| filingDate | 2002-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1323b2c9ed1732aa24299361bc5c9538 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0c1a243835a8a0f3f4f31c07a1a69c04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c73a00dea14100b8c57b132f95358a51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3aa6e3105a2165cf206ee367f1ba4fdf |
| publicationDate | 2004-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2004000112-A |
| titleOfInvention | Food composition obtained from barley shochu distillation residue and method for producing the food composition |
| abstract | The present invention provides a food composition obtained from barley shochu distillation residue, a food composition and a method for producing the same. A barley shochu distillation residue produced as a by-product in the production of shochu using barley as a raw material is solid-liquid separated to obtain a liquid component, and the liquid component is separated by subjecting it to an adsorption separation treatment using a synthetic adsorbent. It consists of a non-adsorbed fraction, and the non-adsorbed fraction contains a plurality of peptides having an average chain length of from 3.0 to 5.0, and the peptides have a total amino acid content derived from the peptide of 100%. Has an amino acid composition of 24 to 38% of glutamic acid, 4 to 20% of glycine, 5 to 10% of aspartic acid, 4 to 9% of proline and 4 to 8% of serine; And a method for producing the same having excellent taste. [Selection diagram] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007084504-A |
| priorityDate | 2002-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 55.