http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010268713-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc8dd86c18b39d6a468b1173393792d4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2009-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e4241741aad735b5ba7b7d5f2fa9928f |
| publicationDate | 2010-12-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2010268713-A |
| titleOfInvention | Sauce taste improver |
| abstract | In sauces with reduced fat content in the sauce, the taste improver of the sauces that can give a good taste, and the fat content using the taste improver is reduced, and the taste is improved. To provide a method for producing improved sauces. By treating a yeast recovered from a beer brewing process with an alkaline aqueous solution, and further drying the yeast obtained by drying the yeast in the production of sauces such as white sauce or curry sauce, Provided is a sauce taste improver capable of imparting a good taste even in sauces having a reduced fat content in the sauce. Furthermore, this invention manufactures and provides the sauces of the outstanding taste improved by adding the taste improving agent of these sauces in manufacture of sauces. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014014279-A |
| priorityDate | 2009-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.