| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e6d293899c7c37c378065ece0871e87 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-84
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-22075
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-22091
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-39
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-60 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 |
| filingDate |
2014-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7583c6d5d1f46798432b5b19aecf4430
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1fdb47203e31248026fdda7a83b961e3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28c6e736d53bb31a598e7782ab63b5cd |
| publicationDate |
2015-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150139607-A |
| titleOfInvention |
Method for reinforcing salty taste of food, food and salty taste-reinforcing agent obtained using same method |
| abstract |
[PROBLEMS] To provide a method for improving the salty taste of food, a food containing salt, and a method for improving salty taste in foods containing cereals. [MEANS FOR SOLVING THE PROBLEMS] A method for enhancing the salty taste of foods containing salts, characterized in that a rare saccharide is contained in a raw material of foods containing salts. The method for enhancing the salty taste is a method for reducing the salt content of a food containing a salt or a method for masking the grain burden derived from a grain in a raw material of a food containing a salt added grain as a part thereof. Wherein the rare saccharides are rare saccharides containing at least D-psicose. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019045378-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019066312-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190024438-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11653684-B2 |
| priorityDate |
2013-04-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |