http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018102307-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a77d66ff67a9626dd7de5cce2097afcd |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2018-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e9beca2b18e0430a08bc7b4bc459215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb722731d90b6e87ef1e7d45c5cd6f24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_225d9a888beb50e842b0149b7e6829f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fb88a58acbdf87d766fbd4e0b0ee993 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_90c6784d8d7e77de8c3463c27d0d87bb |
| publicationDate | 2018-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018102307-A |
| titleOfInvention | Taste improving agent for food and drink |
| abstract | [PROBLEMS] To add a trace amount to foods and drinks containing food materials such as coffee to greatly enhance the taste thickness and body feeling of the food materials and to improve the balance without taste. Further, the present invention provides a method for producing a taste improving agent which can be prepared easily and inexpensively, with improved product condition. A taste-improving agent for coffee-containing foods and beverages, which is obtained by adjusting a coffee raw material extract to pH 6 to pH 12, followed by heat treatment at 100 to 180 ° C. for 10 minutes to 5 hours. A value (A) when the OD680 of the diluted solution is measured and the pH is not yet determined, and the heat-treated product is selected from the group consisting of coffee beans raw or processed coffee beans. The manufacturing method of a taste improving agent whose ratio (A / B) with the corresponding value (B) of an adjustment heat processing thing is 0.88 or less. It is preferable that the coffee raw material extract is an enzyme-treated product obtained by treating with one or more enzymes. [Selection figure] None |
| priorityDate | 2018-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 307.