http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006166750-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
filingDate | 2004-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e7f0e068a5e80bdf2d827ae5be77fbf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dff303833ad897e787c541ace8225521 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e0df589ed1244bab7067cf1b8f810fb |
publicationDate | 2006-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2006166750-A |
titleOfInvention | Liquid seasoning |
abstract | PROBLEM TO BE SOLVED: To provide a liquid seasoning that can sufficiently feel a salty taste and has a good color despite a low salt content. The following components (A) to (D): (A) salt 9 mass% or less, (B) 0.5 to 4.2% by mass of potassium, (C) acidic amino acid more than 2% by mass and / or basic amino acid more than 1% by mass, (D) A liquid seasoning containing one or more substances selected from nucleic acid-based taste substances, phytic acid, citric acid or salts thereof, inorganic acid salts, sweeteners, proteins and whey minerals. And the liquid seasoning whose content of (E) nitrogen of the liquid seasoning part except a component (D) is less than 1.6 mass%. [Selection figure] None |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011229470-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006166752-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019058129-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9095163-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4542884-B2 |
priorityDate | 2004-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.