http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018102310-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a77d66ff67a9626dd7de5cce2097afcd |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 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-2018102310-A |
titleOfInvention | Taste improving agent for food and drink |
abstract | [PROBLEMS] To add a trace amount to foods and foods containing food materials such as fruits 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 flavor improving agent for fruit juice flavored food and drink comprising a step of adjusting a fruit juice to pH 6 to pH 12 and then heat-treating at 100 ° C. to 180 ° C. for 10 minutes to 5 hours to obtain a heat-treated product. Manufacturing method. And use of a taste improver obtained by the production method. [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: 302.