http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0847379-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_078c7586e19837ed70fd6839096de077 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1994-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17125d3cd2879f0a9413bcc01871783a |
| publicationDate | 1996-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0847379-A |
| titleOfInvention | Manufacturing method of spice-like seasoning |
| abstract | (57) [Summary] The present invention contains, for example, 5 to 25% by weight of protein, 2 to 20% by weight of edible oil and fat and 2 to 25% by weight of alcohol, and at least one of the protein and the edible oil and fat is of soybean origin. Using a mixture containing the ingredients as a raw material, a protease and a lipase are allowed to act on the raw material to obtain a milk-like seasoning having 5 to 40% by weight of amino nitrogen relative to total nitrogen and a triglyceride decomposition rate of 10% or more. A method for producing a characteristic spoiled milk-like seasoning is provided. [Effect] According to the method of the present invention, it is easy, convenient and in a short time. It is possible to produce a milky-like seasoning having a quality equivalent to or superior to that of milky milk in terms of aroma and taste, which is a seasoning having no appearance of mold hyphae and having an excellent appearance preference. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014161289-A |
| priorityDate | 1994-08-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 342.