http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H05176718-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_81acdbd621bb9947750ed5837f72d3a4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1991-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_231b261323a273d72b16c20e1eb0fa6a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_81fc441e54bb829857fad5d58dec6df8 |
| publicationDate | 1993-07-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H05176718-A |
| titleOfInvention | Low salt low calorie food base and method for producing seasoning for food |
| abstract | (57) [Summary] [Purpose] To achieve low salt content and low calorie without impairing the flavor of food seasonings. [Structure] Potassium, calcium and iron are added to a fermentation liquid and a semi-solid product obtained by adding a carbon source to soybean milk and fermenting it, and then adding them to a seasoning for food such as soy sauce and miso. The salt content in these seasonings is relatively decreased by blending with the soymilk fermentation product, and the change in flavor due to the decrease in salt content is compensated by the addition of potassium, and the flavor of the seasoning is combined due to the complex flavor of the soymilk fermentation product. And the umami is further improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7754255-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007319129-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-0232441-A1 |
| priorityDate | 1991-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.