| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_746dd13248ff19a8ed0a3c594e6b968a |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-0904
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 |
| filingDate |
2017-05-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1eda3eb3e919648eea13d199c3b743e1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1079dd5b1f5797aa6af696dd68f0ebd2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ac789a16c24ce1560dc0f87a91285930 |
| publicationDate |
2017-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-201740820-A |
| titleOfInvention |
Composition having a salty taste enhancing effect |
| abstract |
[Question] Salt-reducing food and drink products will make people feel inadequate due to the low salt taste. Although a salty substitute substance or a fragrance is often used in order to improve the satisfaction, there is a problem that the addition effect is weak, or the flavor of the original food may be changed. Therefore, the subject of the present invention is not to impart a taste to the salt-reduced processed foods and to enhance the salty taste. [Solutions] In order to solve the above problems, the inventors of the present invention conducted intensive studies and found that dietary fiber is added to a general processed food or drink including a salt-reduced food or drink, wherein dextran is contained in a specific ratio and The composition of mannan has the effect of enhancing the natural salty taste and not feeling abrupt. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109619521-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109619521-B |
| priorityDate |
2016-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |