http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014138610-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_98f6bee48142e3e3a55a94384fba4407 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-10 |
| filingDate | 2014-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_49d22b81a3c61755133193b7b583d3ac |
| publicationDate | 2014-07-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014138610-A |
| titleOfInvention | Bitter taste masking ingredients and bitter taste masking method |
| abstract | [PROBLEMS] To include edible foods including pharmaceutical foods and drinks, whether they are fine powder or round fruits, the bitterness of the foods can be safely and inexpensively easily contained in a long-term antibacterial and denatured condition even at room temperature in water. Provided are bitterness masking agents and methods that use traditional foods to mask and produce no industrial waste for gastrointestinal absorption without destructively modifying the components. A bitterness masking agent for masking bitterness components of olives, comprising ethanol-containing sake lees or calcium hydroxide as an active ingredient having an action of masking the bitterness components of olives, which is effective only by mixing. A bitterness masking method in which the bitterness masking agent is used for masking the bitterness component of olives. A bitter taste masking method that adds a carbonic acid treatment process. A bitterness masking method for masking the bitterness component of olive contained in edible food and improving the storability of the edible food. An edible product comprising an olive bitter component containing the bitter taste masking agent. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017099323-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017171027-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3384782-A4 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017104090-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2017094654-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/AU-2016364469-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108366588-A |
| priorityDate | 2010-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.