http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H02135058-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d47ea4a98d4d599e0ff810991424307 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-325 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07K1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C227-28 |
| filingDate | 1989-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cb27e4255be986d385a248167bfdcd4c |
| publicationDate | 1990-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H02135058-A |
| titleOfInvention | Production of improved hydrolyzate of protein |
| abstract | PURPOSE: To obtain an improved hydrolyzate suitable for use as a flavor by treating a hydrolyzed protein in plural stages each at a specified temp. for a specified time and then carrying out cooling, neutralization and filtration. n CONSTITUTION: Hydrochloric acid is added to a vegetable protein such as gluten, the protein is hydrolyzed at 60-97°C and this reaction temp. is increased to 100-110°C over 2-24hr. This temp. is maintained for 15min to 2hr and then cooling, neutralization and filtration are carried out to obtain the objective improved hydrolyzate. n COPYRIGHT: (C)1990,JPO |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019536731-A |
| priorityDate | 1988-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID313 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419557048 |
Total number of triples: 18.