http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-950007690-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-28 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 1993-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1995-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-950007690-A |
| titleOfInvention | Seasoning season using isomaltooligosaccharide and its manufacturing method |
| abstract | The present invention maintains the color, texture, flavor and the like of the sauce for a long time, and relates to a sauce and a method for producing a sauce that can suppress the browning, which has the greatest effect on the quality of the salt of the sauce for a long time.n n n By replacing the starch syrup and sugar, which may be a source of reducing sugar, with isomaltooligosaccharide in the sauce composition, it is possible to make a sauce that can suppress the rate of browning for a long time.n n n As the characteristic of isomaltooligosaccharides, oligosaccharides such as galactooligosaccharides and fructooligosaccharides exhibit the disadvantage that they are mostly destroyed during the seasoning process due to acid and heat. Isomaltooligosaccharides have acid resistance and heat resistance, so most of them remain during the manufacturing process. Will be displayed.n n n Seasoned soy sauce added with isomaltooligosaccharide has a browning inhibition function for 1-2 months compared to the control (salt sauce without isomaltooligosaccharide added) during storage at 37 ℃.n n n That is, the effect is about 4-8 weeks at room temperature. The added concentration is 0.5wt% -2wt%, and this increase in content is not suitable as a product due to problems of texture and appearance gloss due to the result of reducing the amount of purified water. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100401812-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-19990073079-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20040043765-A |
| priorityDate | 1993-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 25.