http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0947229-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5418e2e8c4cca6ee3bcdf645d47bacb3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K35-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-17 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61P37-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A61K38-00 |
| filingDate | 1996-05-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_152e4856e1d5b0b3a6ef9c2728a49ac3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f52493d39ad4719940ea20a1f1b2fe9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a9204abdd7cbbf58b9aeb35bbfbcff6 |
| publicationDate | 1997-02-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H0947229-A |
| titleOfInvention | Milk composition with little bitterness and low allergen and method for producing the same |
| abstract | (57) Abstract: A milk composition having low allergen properties and less bitterness is obtained. A milk composition obtained by hydrolyzing a milk protein with a proteolytic enzyme, the composition having a concentration of 80 (mOsm) or more higher than that before hydrolysis by a freezing point depression measuring method. In the production of a milk composition including a step of hydrolyzing a milk protein with a proteolytic enzyme, it can be obtained by increasing the concentration by freezing point depression measurement method by 80 (mOsm) or more than that before hydrolysis, and the milk protein is preferably a protein. It is produced by hydrolyzing with a degrading enzyme to increase the concentration by freezing point depression measuring method by 80 (mOsm) or more than before hydrolysis, and then adjusting the pH to acidic. In order to adjust the pH to acidic, it is particularly preferable that the hydrolysis product is subjected to lactic acid fermentation to bring the pH to 4.5 or less. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007529206-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012170438-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6919314-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-9965326-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2005096847-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005350452-A |
| priorityDate | 1995-06-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 138.