| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4f0c7be9d3b8bdc11b8fc87f480f54b2 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-332
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-0618
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-063 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-13
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate |
2015-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_762a816d57ae8d41d0a1c82f2613d779
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f3a0f0b9f335738a0fc4a81378ac5271
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9168eb886a6e6240a6c81a726f69e08 |
| publicationDate |
2017-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20170029695-A |
| titleOfInvention |
Amino Acid Composition Comprising L-Glutamic acid and L-Lysine for Reinforcement or Enhancement of Creamy Taste |
| abstract |
The present invention relates to an amino acid composition comprising L-glutamic acid and L-lysine for the reinforcement of a creamy taste, and to a method for the reinforcement of a creamy taste of foods containing milk. To solve problems of being high in calories and using various materials complicatedly by comprising saccharides and yeast or vegetable fat and oil, the amino acid composition can improve a creamy taste without fat and oil components and is low in calories by comprising L-glutamic acid and L-lysine. |
| priorityDate |
2015-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |