http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017093329-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_351b43ec59c07840c9f8de24c2cf0cac http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_181691aad714587b75b3d18a8adc4c03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2015-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e7f15bced33282075830ccfef5230d63 |
| publicationDate | 2017-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017093329-A |
| titleOfInvention | Seasoning for soaking ingredients |
| abstract | [Problem] To provide a seasoning excellent in dilution resistance without greatly changing the taste of seasoning liquid due to moisture derived from ingredients. A seasoning for immersing ingredients comprising (a) a water-soluble protein, (b) a viscosity modifier and (c) a dicarboxylic acid or a salt thereof, (I) The component (a) concentration in the seasoning liquid at the time of eating in straight conversion is 0.0005 mass% or more and 20 mass% or less, (Ii) Concentration of component (c) in the seasoning liquid at the time of eating in straight conversion is 0.0005% by mass or more and 2.0% by mass or less, (Iii) 20 ° C. static viscosity of the seasoning liquid at the time of eating in straight conversion is 3 to 300 mPa · s × g / cm 3 , (Iv) The 80 ° C. static viscosity of the seasoning liquid at the time of eating in straight conversion is 2.1 to 80 mPa · s × g / cm 3 , (V) Brix at 80 ° C. of the seasoning liquid at the time of eating in straight conversion is 1 to 25, and (vi) The pH of the seasoning liquid at the time of eating in straight conversion is 4.0 to 7.5. A seasoning for immersing ingredients characterized by being. [Selection figure] None |
| priorityDate | 2015-11-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 97.