http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010252656-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1b09ec65c64552b5314346d8b44e511f http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9446e00c440e39f78ffd6e8e6c15e611 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-14 |
| filingDate | 2009-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f091344334dcc3df5c90d42f2530e749 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c73dc3f522f9f91c91c249a7da50fd9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_67eba13e5375122348f8caa6027cc280 |
| publicationDate | 2010-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010252656-A |
| titleOfInvention | Method for producing potato protein with improved taste and aroma |
| abstract | The present invention provides a method for producing potato protein with improved taste and aroma. SOLUTION: a) a step of washing and crushing potatoes, b) a squeezing step of squeezing the crushed potatoes, c) an acid treatment step of acid-treating the obtained squeezed liquid, d) an acid-treated potato extract A method for producing potato protein, comprising: a heating step in which heat treatment is carried out under acidic conditions; e) a step in which low molecular weight substances are removed by ultrafiltration membrane treatment; and f) a drying step in which the obtained protein is dried. The potato protein produced by this production method has improved bitterness, sashimi, fragrance and the like, and can be used as it is or as a food or drink by adding various components. [Selection figure] None |
| priorityDate | 2009-04-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.