http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018079762-A1
Outgoing Links
Predicate | Object |
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classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12N9-50 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-347 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-341 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-343 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P21-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-19 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-19 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C21-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P21-06 |
filingDate | 2017-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2019-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-WO2018079762-A1 |
titleOfInvention | Method for producing whey protein hydrolyzate with excellent flavor |
abstract | The present invention provides a whey protein hydrolyzate having a step of hydrolyzing a whey protein-containing raw material having a lipid content of less than 1% by mass and / or (b) a lactose content of less than 1% by mass. It relates to a manufacturing method. ADVANTAGE OF THE INVENTION According to this invention, the problem of the miscellaneous taste, bitterness, and unpleasant odor which arise when hydrolyzing whey protein can be improved, and a whey protein hydrolyzate with few flavors and favorable flavor can be manufactured. In addition, it is possible to produce a whey protein hydrolyzate that is difficult to be colored and in which deterioration in quality during production and storage is suppressed. |
priorityDate | 2016-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 119.