http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060037362-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_adb0e564374fedf34b36103d36e6455a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-235 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-23 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2004-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dd29a02dec1be7f12f27709f6ae63cae http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_386d3c5367e987284d981b7d6aa1ed01 |
| publicationDate | 2006-05-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060037362-A |
| titleOfInvention | How to improve the taste of food or beverage by adding yeast extract to reduce the total amount of fat and the food or beverage obtained thereby |
| abstract | The present invention provides a yeast extract comprising at least 8% w / w of free amino acids and 5'-ribonucleotides to foods to improve fat knots in the taste and / or flavor and / or tongue texture of foods that reduced the amount of fat. The method is disclosed. Preferably a yeast extract is used wherein the ratio between% amino acids (w / w) and the total% (w / w) of 5'-GMP and 5'-IMP is 3.5 or less. Preferably, a yeast extract is used in which the ratio between amino acid% (w / w) and the total amount (w / w) of 5'-GMP and 5'-IMP is 12 or less. The present invention also discloses foods that reduce the amount of fat with improved fat knots in taste and / or aroma and / or tongue feel. |
| priorityDate | 2003-07-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.