http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021164437-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c5561203784cbc604a4f34191a88204 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
filingDate | 2020-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8df136a8768c8fbc8213c078607c851b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_435c328509d5d705787ee8da8a94f7e4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ea11f61cd58013ee8b871be4ea218afe |
publicationDate | 2021-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2021164437-A |
titleOfInvention | Food flavor improver and food flavor improver using it |
abstract | PROBLEM TO BE SOLVED: To provide a food flavor improving agent capable of improving the flavor of a food in a low allergen or allergen-free state, and a method for improving the flavor of a food using the same. The food flavor improving agent of the present invention contains a pea proteolytic product. This pea proteolytic product is composed of components having a surface tension of 60 mN / m or less at 20 ° C. when prepared into an aqueous solution having a concentration of 0.1% by weight. The food flavor improving agent of the present invention can change the taste quality and aroma of food as compared with the case where it is not added. [Selection diagram] None |
priorityDate | 2020-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 205.