| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b8c366706f3acd4cbf7491f675057dc0 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate |
2013-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_974129c9f97b34911276577d85ce715c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b00f0a3635fd04927b52fef23c552bc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e267ab8329d066a5a5d261206b64624e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7e18aa13ee51d92eb92e7338b5bd0c3a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9d829c5c4eb8b4e45573b50e0b1147f4 |
| publicationDate |
2015-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2015073527-A |
| titleOfInvention |
Bonito extract |
| abstract |
Provided is a bonito extract that can suppress the heat-deteriorating odor of food and drink containing bonito extract and soy sauce. A bonito extract containing phenols and fat, wherein the content of the phenols is 90 ppm or more and the fat content is 0.5% by weight or less as crude fat. extract. In the production of food and drink containing bonito extract and soy sauce and having a heat treatment step, the above-mentioned bonito extract is used as the bonito extract. [Selection figure] None |
| priorityDate |
2013-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |