http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010011795-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5256be365101d0394467d78ffce395 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 |
| filingDate | 2008-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d88cfe6960773efe4d8e65a40110d89 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7be73f809575a6eb06bae51a9a30d69 |
| publicationDate | 2010-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010011795-A |
| titleOfInvention | Mirin |
| abstract | [PROBLEMS] To improve the storage stability of cooked food when used for cooking food, specifically, to suppress the increase in the number of viable bacteria and / or the occurrence of spoiled odor and acid odor in cooked food. A mirin having an action and a method for producing the same are provided. SOLUTION: When ferulic acid is contained at 20 ppm or more and para-coumaric acid is contained at 1 ppm or more and used for cooking food, increase in the number of viable bacteria in cooked food and / or generation of spoilage odor and acid odor are suppressed. Sumiren. Conventionally only phosphorus, ferulic acid and para-coumaric acid are added during the production process, or one or more selected from brown rice, rice bran, red rice bran is used as a raw material, and an enzyme such as chlorogenic acid esterase is used. By using it, it can be produced by increasing the concentration of ferulic acid and para-coumaric acid in the resulting mirins. [Selection figure] None |
| priorityDate | 2008-07-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.