http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014138555-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e6d293899c7c37c378065ece0871e87 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2013-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2beb069026a1162b496030feaf2e53a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fdb47203e31248026fdda7a83b961e3 |
| publicationDate | 2014-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014138555-A |
| titleOfInvention | 方法 Product quality improvement method |
| abstract | The present invention provides a method for suppressing deterioration of texture due to crystallization of raw material sugar during storage of a persimmon product and improving moisture retention and taste quality, and a persimmon product obtained by the method. In addition, the present invention provides a method for suppressing miscellaneous taste peculiar to a cocoon product and enhancing the flavor of other ingredients and a cocoon product obtained by the method. SOLUTION: By making a rare sugar containing at least D-psicose as an active ingredient coexist in the production process of a koji product, it is possible to provide a koji product having a good taste and solved the above problems. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017144486-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3524061-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11369124-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019088603-A3 |
| priorityDate | 2013-01-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.