http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015107079-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_638b47e7187a85c12b95e3938c645bcf |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 |
| filingDate | 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1572d4d7c4e6cf60aeb7939b37986631 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e857696e2fc9cef5c587cc1cec200d64 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b5737e33a5fd03d530daa80b132af9e0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d34f97568245c323c5671cbb98c3b223 |
| publicationDate | 2015-06-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015107079-A |
| titleOfInvention | Seasoning liquid production method |
| abstract | An object of the present invention is to efficiently produce a soy sauce-flavored seasoning liquid to which an umami component derived from animal protein is added without adding protease. [Solution] By adding an animal protein raw material to matured soy sauce moromi, raw fried or raw soy sauce and holding it at a temperature of more than 42 ° C. and less than 60 ° C. for 15 hours or more, soy sauce moromi, fresh fried Alternatively, the animal protein is decomposed by the action of the enzyme remaining in the raw soy sauce to produce a soy sauce-flavored seasoning liquid in which the umami component derived from animal protein is added. [Selection figure] None |
| priorityDate | 2013-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.