http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008237124-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5e3324a35e1615e6eede6df1be26b7dd |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2007-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b841dca5344202656a391c1e856d88ca http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a863b2d38c2faeefdda9a219aed658e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23f2fb101ff4039fc2781193719d3654 |
| publicationDate | 2008-10-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2008237124-A |
| titleOfInvention | White sauce additive and food using the additive |
| abstract | The present invention provides an additive capable of finishing a food using the white sauce to be more creamy and rich by simply adding it to the white sauce. An additive for white sauce containing the following two compositions (a) yeast extract and (b) Maillard reaction type seasoning. (A) A yeast extract containing 3% by weight or more of GMP and IMP, respectively. (B) A yeast extract containing 20% by weight or more of 5′-nucleotide, a yeast extract containing 3 parts by weight or more of glutathione, an aqueous solution or suspension containing monosaccharides, dextrin and sodium chloride at 90 to 120 ° C. Treated Maillard reaction type seasoning. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021017781-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011004673-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101333092-B1 |
| priorityDate | 2007-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.