http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05115253-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c7eff56e600a3f09cee5088507f8b52 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 1991-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d73e8fd718e54301bd8b85dff5628ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e733b278ecbf6986f6523da5b930dfb4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ca198342c9211f8c400db71819ac9391 |
| publicationDate | 1993-05-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05115253-A |
| titleOfInvention | Rice taste improver |
| abstract | (57) [Summary] [Purpose] To provide a taste-improving agent having the original umami of rice, which is made from rice bran. [Structure] It was found that a rice bran hydrolyzate obtained by treating rice bran with a microbial-derived protease can be used as a taste improver for rice having an original umami taste. By adding this rice bran hydrolyzate to cooked old rice or old and old rice with deteriorated taste, it is possible to obtain the same taste as new rice. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000049576-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016135118-A |
| priorityDate | 1991-10-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.