http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006166750-A

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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

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