http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015100351-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bc5256be365101d0394467d78ffce395 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2013-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a7005217a5064facbd5356d505bbe3bd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5b1a7e14b65b68b20065328c033a4238 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5a351393523beae5caa9668aee28a868 |
| publicationDate | 2015-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015100351-A |
| titleOfInvention | Seasoning containing eggs and milk |
| abstract | An object of the present invention is to provide a seasoning containing eggs and milk that is rich and strong without suppressing the flavor of eggs and milk. In preparing a seasoning containing eggs and milk, the concentration of 4-hydroxy-2 (or 5) ethyl-5 (or 2) methyl-3 (2H) furanone (HEMF) is 0.3 to 0. By adjusting the concentration of .9 ppm and isoamyl alcohol to be 0.4 to 1.6 ppm, the flavor of eggs and milk is not suppressed, and a rich and strong seasoning containing eggs and milk is obtained. Moreover, the seasoning containing an egg and milk is obtained by using this brewed soy sauce whose total nitrogen is 1.5 w / v% or more and whose HEMF concentration per 1.0 w / v% of total nitrogen is 15.0 ppm or less. . [Selection figure] None |
| priorityDate | 2013-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.