http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H06293694-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_046e16bd6918ef3cd62184605b15a413 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C45-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C07C47-263 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 1993-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d4d528d89bd7aea396db1f1a5ca27b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_678b526e50130bb14da8c031d544675d |
| publicationDate | 1994-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H06293694-A |
| titleOfInvention | Method for producing flavor modifier for food and drink |
| abstract | (57) [Summary] [Structure] Triose reductone is subjected to alkali decomposition reaction of an aqueous glucose solution heated to 80 to 90 ° C in the presence of 0.9 to 1.4 times the molar amount of sodium hydroxide to glucose. A method for producing a flavor modifier for food and drink, comprising obtaining a decomposition reaction solution containing a concentration of 1.5 g / 1000 g or more and adjusting the pH of the reaction solution to 5 to 7. [Effect] The alkaline decomposition reaction liquid of glucose obtained by the method of the present invention contains an appropriate amount of triose reductone, and is useful as a versatile flavor modifier for food and drink. |
| priorityDate | 1993-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.