http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009207432-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5e3324a35e1615e6eede6df1be26b7dd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-23 |
| filingDate | 2008-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d4c479d092abe5c17059c045970cda4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b93615a4adb54482c1e3abcf0ce96025 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f63b01ea65fc440aab3dbce29b22c79 |
| publicationDate | 2009-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2009207432-A |
| titleOfInvention | Seasoning production method |
| abstract | The present invention provides a method for producing a seasoning having umami, richness, and fish flavor and having less fishy odor. In addition, use seafood soup without discarding it. SOLUTION: A 5'-nucleotide-containing yeast extract, glutathione-containing yeast extract, vegetable extract, and monosaccharide are mixed and dissolved in a seafood broth, and then heated to obtain a seasoning. The 5′-nucleotide-containing yeast extract preferably contains 20% by weight or more of 5′-nucleotide, and the glutathione-containing yeast extract preferably contains 3% by weight or more of glutathione. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019039470-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015198588-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011160739-A |
| priorityDate | 2008-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.