| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
2007-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a0fca7ce9726013a53b82e6e4f3b8c0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4c2f3a2911e3306dc7e4be51fea2a0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8fc9a1b247d118be3b9e221d6be9c175 |
| publicationDate |
2009-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20090086283-A |
| titleOfInvention |
Seasoning recipe |
| abstract |
Provided is a process for producing seasonings having no unpleasant odors derived from yeast and a burnt smell derived from sugars and having an excellent roasted meat flavor. Mixing yeast extract and sugars and / or nucleic acid-related substances in an aqueous solution containing at least 1% by mass or more of cysteine, cystine, methionine, glutathione, γ-glutamylcysteine, cysteinylglycine and salts or hydrates thereof per solid content The mixture is then heated at 80 to 130 ° C. for about 0.5 to 8 hours at two different pH conditions of pH 3.5 to 5.5 and pH 6.0 to 8.0. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101274395-B1 |
| priorityDate |
2006-12-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |