| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_22b01638aca886e92aa6900d00836006 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3508
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3544
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-349 |
| filingDate |
2008-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3cb6f94fe05a306ff3c04d164be1d5aa
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c42f82abed9e5e3587e1ce94096f9a34 |
| publicationDate |
2009-08-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2009171963-A |
| titleOfInvention |
Food shelf life improving agent and shelf life improving method |
| abstract |
The object of the present invention is to provide a food shelf life improving agent and a food shelf life improving method that satisfy both the seasoning and storage stability of the food product at the same time without impairing the flavor of the food product. A food shelf life improving agent comprising a fermented seasoning solution containing 20 to 59% by weight of ethanol, a vitamin B1 salt and an organic acid having an acid dissociation constant (pKa) of 3.5 to 4.5 is provided. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011120575-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2512377-C1 |
| priorityDate |
2007-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |