| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e63c86e3648b0c46fc17d7e7788b1908 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L13-48
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-65 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
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/A23L27-24 |
| filingDate |
2009-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f983e04a0b7f6dcb9e27693878e02723
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4d20d6dd02adc4bcf39edc7fb591e68d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_57210e9adbefeb1dcd1066add89cce34
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_11401709898e083691294a89548fd0ba
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07683cad55b3923094dafb96dd973467 |
| publicationDate |
2011-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2011120484-A |
| titleOfInvention |
New seafood seasoning and method for producing the same |
| abstract |
[PROBLEMS] To provide a raw material seafood with a raw material-derived degrading enzyme, a tamper-degrading enzyme, and an aging effective amount of yeast at a salt concentration that is effective in preventing spoilage and does not inhibit the growth of the yeast. Provided is a method for producing a seasoning composition, comprising the steps of obtaining a decomposed product by acting and obtaining a juice from the decomposed product. [MEANS FOR SOLVING PROBLEMS] A seasoning composition different from the conventional one can be obtained by allowing yeast to act on raw fish and shellfish together with an exogenous protease at an appropriate salt concentration. A particularly preferred example of yeast is baker's yeast, and a particularly preferred example of raw fish and shellfish is oysters. [Effect] By using seafood as a raw material, it is possible to produce a seasoning composition having a low amine odor, which is felt in conventional fish sauce. Although seafood having a delicate flavor such as oysters has not been used as a raw material for conventional fish sauce-like seasoning compositions due to the loss of the flavor, it has become possible. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104187556-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016005450-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10617138-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019146590-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113424941-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109170795-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016501552-A |
| priorityDate |
2009-12-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |