http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010068725-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/A23L27-00 |
| filingDate | 2008-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_23f2fb101ff4039fc2781193719d3654 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 | 2010-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010068725-A |
| titleOfInvention | Seasoning to enhance fat and oil flavor |
| abstract | The present invention provides a seasoning for enhancing fat and oil flavor and a method for enhancing fat and oil flavor. SOLUTION: To 100 parts by weight of water, 35 to 100 parts by weight of a 5′-nucleotide-containing yeast extract, 5 to 30 parts by weight of a yeast extract containing glutathione, 2 to 20 parts by weight of a vegetable extract, and 0.05 to 0. The seasoning obtained by heat-processing the aqueous solution or water suspension which added 6 weight part and drying with a spray dryer is contained 0.1 to 1.0weight% with respect to food solid content. [Selection figure] None |
| priorityDate | 2008-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.