http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6261798-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K36-906 |
| filingDate | 2017-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-01-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-6261798-B1 |
| titleOfInvention | Food composition |
| abstract | 【Task】 The present invention has been made for the purpose of improving hotness and irritation in a food composition containing red ginger. [Solution] The above-mentioned object has been found that the taste of red ginger is improved by combining red ginger and black ginger, and has led to the present invention. Furthermore, the present inventors have found that the taste improving effect of red ginger is enhanced by adding sugar in addition to black ginger. In addition, the present applicant has found that by combining red ginger and black ginger, excellent muscle strengthening action and anti-obesity action are exhibited, and the effect is enhanced by adding sugar. [Selection] Figure 1 |
| priorityDate | 2017-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 189.