http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021114954-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c29418dcabd1e18e68fb930e6b9ad43 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
| filingDate | 2020-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c9bf5b09ffabb14a5c350a175572136b |
| publicationDate | 2021-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021114954-A |
| titleOfInvention | Food performance improver, food using it and its manufacturing method |
| abstract | PROBLEM TO BE SOLVED: To maintain and improve the original taste of a food without deteriorating other tactile sensations by improving only a specific texture, which can be used for a wide range of foods such as meat, seafood, bread and confectionery. Provided are a food performance improving agent capable of improving the performance of foods such as taste stability and yield improvement, foods using the same, and a method for producing the same. When improving the performance of foods mainly composed of starch such as confectionery and bread, glucosyltransferase is the main component. When improving the performance of foods such as meat and seafood, glucosyltransferase is the main component and starch is the subordinate component. [Selection diagram] None |
| priorityDate | 2020-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.