http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S6047663-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate | 1983-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86795f89186b97139465e9d62645e3d8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16b42bb214749ffed6c33de754258f34 |
| publicationDate | 1985-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S6047663-A |
| titleOfInvention | Improvement of taste of marine processed food |
| abstract | PURPOSE: In preparing a marine processed food, to mask a fishy smell, a salty taste, etc., and to improve flavor, by adding a 5'-inosinate alone or it and a 5'- guanylate with a relatively high concentration to it. n CONSTITUTION: In preparing a marine paste food such as KAMABOKO (steamed fish paste), CHIKUWA (a kind of fish paste), cake of powdered fish, etc. or a marine processed food such as marine dainty, etc., ≥20wt% 5'-inosinate alone or it and 5'-guanylate based on glutamic acid (salt) contained in the food is added to the food. Consequently, a fishy smell, a salty taste, etc. of the marine processed food can be masked, and a rich taste, etc. can be improved. n COPYRIGHT: (C)1985,JPO&Japio |
| priorityDate | 1983-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.