http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017046666-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_046e16bd6918ef3cd62184605b15a413 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-156 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1275 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1216 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-1209 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-25 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-061 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2015-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_08eabacff540ff316603f3caf1b781f7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_028c4d0daa561e598d5b8ccf2350ec3e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e8b0883f15a21eaca7df67e2514985a |
| publicationDate | 2017-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017046666-A |
| titleOfInvention | Method for producing powdery flavor imparting agent |
| abstract | The present invention relates to a method for producing a powdery flavor imparting agent having excellent flavor imparting properties and excellent properties from a paste-like flavor imparting agent obtained by subjecting a milk-derived raw material to a lactic acid fermentation treatment and / or an enzyme reaction treatment. The purpose is to provide. The present invention relates to a method for producing a powdery flavor imparting agent comprising the following steps (1) to (3). (1) A step of preparing a paste-like flavor imparting agent by treating a milk-derived raw material by at least one of a lactic acid fermentation treatment and an enzyme reaction treatment. (2) A paste-like flavor imparting agent obtained in step (1). On the other hand, the excipient | filler which consists of dairy materials is added, fat content in dry solid content is 40 mass% or less, solid content derived from the excipient | filler which occupies for dry solid content is 70 mass% or less, and water | moisture content is 20%. Step (3) of preparing a freeze-dried raw material liquid that is at least 50% by mass and less than 50% by mass Step of obtaining a powdery flavor imparting agent by freeze-drying and pulverizing the freeze-dried raw material liquid obtained in Step (2) Selection diagram] None |
| priorityDate | 2015-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.