| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ca725d21bfd068a0bf405e9ec88df99f |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-218
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-76 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-31
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
| filingDate |
2020-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_287424acaef985821928ad06ed5b0e79
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_006f2de22323da72e78a2f172368e212
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a0af29531dfbfd33f352260453de32a |
| publicationDate |
2020-08-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20200096457-A |
| titleOfInvention |
Enhanced salty taste natural seasoning material and novel seasoning food comprising the same |
| abstract |
The present invention relates to a natural seasoning powder with increased saltiness using soy protein and gluten, a novel seasoning food using the same, and a manufacturing method thereof.The present invention sets the mixing ratio of soy protein and gluten in the natural seasoning with increased saltiness. As a result of preparing natural seasoning powder under optimized manufacturing conditions by setting hydrolysis conditions, the effect of providing a new seasoning food by adding additional natural seasonings and animal raw meat hydrolysates and yeast extracts using the same increases in saltiness. The use of soybeans not only improves the value of seasonings in terms of nutritional, functional, and quality, but also has an excellent effect of maximizing the availability of soybeans. |
| priorityDate |
2020-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |