http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2018181794-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2018-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-02-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2018181794-A1 |
| titleOfInvention | Oyster sauce manufacturing method |
| abstract | The present invention relates to a method for producing an oyster sauce containing an oyster extract and sucrose, comprising an oyster extract and 10 to 100 parts by weight of sucrose with respect to 10 parts by weight of the solid content of the oyster extract. And heating the mixture at a temperature of 50 ° C. or more and 100 ° C. or less for 10 minutes or more. According to the present invention, it is possible to provide a method for producing an oyster sauce with reduced odor derived from oysters, enhanced kokumi and improved flavor. |
| priorityDate | 2017-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 106.