http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018068126-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b2e5b83b2d4a23be0eefd2470cd11b91 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate | 2016-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d559fe8971319dae48529baad5cdf88e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1caeafa50275ae81e44b2763c3675dfa |
| publicationDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018068126-A |
| titleOfInvention | Seasoning fish extract and method for producing the same |
| abstract | PROBLEM TO BE SOLVED: To provide a new flavored fish meat extract and a method for producing the same, which can obtain an umami extract that does not feel the raw odor and fishy odor of a fish body, and can further effectively extract flavor and umami components. SOLUTION: A seasoning fish meat extract 1 according to the present invention has a liquefied, suspension-like or paste-like form in which an extract raw material A containing chopped and baked fish meat A0 is subjected to a decomposition reaction by enzyme E. It is characterized by being. Further, the fish meat is any one or more of mackerel, saury, sardine, bonito, and salmon, and the extract raw material A is preferably the fish meat A0 that has been baked with fish clauses mixed therein. [Selection] Figure 1 |
| priorityDate | 2016-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 201.