http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06276989-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0c30f2a3214ac2f131cdea6c6da7d0de http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_75f1bd8d9f8e49bba23a5c15bf7954c9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 1993-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a00a0c07b1ae5d983dd2247baa4852d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66e2c5348723d7956d2ad09c979faa39 |
| publicationDate | 1994-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06276989-A |
| titleOfInvention | Miso containing docosahexaenoic acid and spicy vegetable components and method for producing the same |
| abstract | (57) [Summary] [Object] To provide a miso which can easily take DHA without impairing the flavor. Composition: 0.01-10 wt% docosahexaenoic acid, 0.01-5 wt% spicy vegetable ingredients, and 0.0 A miso containing 01 to 5% by weight of liquid lecithin and a method for producing the same. The miso of the present invention may further contain whey mineral. [Effect] The miso containing DHA of the present invention has almost no fish odor derived from DHA fish oil used as a raw material, Good taste, fragrance and mouth feel. Also, the dispersion stability of DHA is good. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9009719-A1 |
| priorityDate | 1993-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 205.