http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018068293-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e4feda2a82a4adcd92a7619df2248333 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 |
| filingDate | 2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f669568491c93891f31b7239bf9c8527 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6167c530901c62a9a8d98fc9aa48798b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc219d2ef90badc0e3fc1e814ae5fb7c |
| publicationDate | 2018-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018068293-A |
| titleOfInvention | Mirin, mirin production method, and processed food production method |
| abstract | The present invention provides a novel mirin having a characteristic flavor and a new cooking function and its use. A mirin having a cycloten content of 20 μg / L or more and a cycloten content / color tone of 0.02 or more is provided. The 5-hydroxymethylfurfural content is preferably 10 mg / L or more. At least a part of the raw material, a first rice bran heat-treated product obtained by heating rice bran at 70-140 ° C, and a second rice bran heat-treated product obtained by heating rice bran at 160-300 ° C Is used to produce mirins having a cycloten content of 20 μg / L or more and a cycloten content / color tone of 0.02 or more. Provided is a method for producing a processed food, wherein the processed food is obtained by bringing the mirin or the mirin obtained by the method into contact with a food material. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/DE-102019107216-A1 |
| priorityDate | 2016-10-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.