| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7e29dfc923fa2884f353b33612e9af89 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P7-64
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 |
| filingDate |
1997-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8a9110d75839e036ae15b6c6979021a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e197bbb48db9d4d76124e3284031da71
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_00eacf7d4a505f8dd62c0dfbc1dd6a79 |
| publicationDate |
1999-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H11127884-A |
| titleOfInvention |
Method for producing fats and oils with reduced heating odor |
| abstract |
(57) [Problem] To provide a vegetable oil / fat which improves the heating odor of vegetable oil / fat and is more suitable for cooking by heating. SOLUTION: By dispersing the lipolytic enzyme in vegetable oil and fat as it is at 81 to 130 ° C, it is possible to produce a vegetable oil and fat with reduced heating odor, wherein the lipolytic enzyme is derived from the genus Alcaligenes and A lipase derived from the genus Candida may be used and controlled so that the value of the heating test described in the text is 1.2 or more. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020255784-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111363622-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103404615-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011174041-A |
| priorityDate |
1997-10-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |