http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021119794-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8411d01f3ad3869199d26e303e32641d |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-41 |
| filingDate | 2021-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51303b18cb8c28df31cbf28a02a0d36b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62d2314a9120f4c55b78aec9c9b4960a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cac243e776d79f74bfbe0cb9b5d2da6f |
| publicationDate | 2021-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021119794-A |
| titleOfInvention | Anti-fading agent for green foods |
| abstract | PROBLEM TO BE SOLVED: To easily carry out various kinds of green foods by anyone, and to suppress green fading even during long-term storage under light irradiation, green. It is an object of the present invention to provide a green food in which the fading of green is suppressed, a method for producing the same, and a method for suppressing the fading of green. SOLUTION: The content of medium-chain fatty acid triglyceride is contained in a green food so as to be 1.5% by mass or more with respect to the total mass of the green food containing the medium-chain fatty acid triglyceride, and fading is suppressed. Manufacture green foods. Further, as the green food, a liquid food is preferable, and sauces such as basil sauce are more preferable. [Selection diagram] Fig. 5 |
| priorityDate | 2016-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.