http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2003138521-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-347 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-215 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 2001-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2402dd31ec090d75aa74b3b5b4f44bf8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8ba12fe3ccbf67bcf87324efa9f3dc1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99587284d657ec7306246df7ce92b13c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_06914b3dd056ce4e0f7c7900ec957ee6 |
| publicationDate | 2003-07-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2003138521-A1 |
| titleOfInvention | Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent |
| abstract | Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material containing glutathione in a ratio of 1% by weight or more based on the solid content at a temperature of 50 to 120° C. and a pH of 1 to 7 in the presence of water, or (b) treating the food material with a γ-glutamylpeptide hydrolase at a temperature of 15 to 70° C. and a pH of 3 to 9 in the presence of water, whereby a food material rich in cysteinylglycine is allowed to result, as well as a method for producing a food flavor (or savor) enhancer, which comprises the steps of (a) adding a sugar to cysteinylglycine or a food material containing cysteinylglycine in a ratio of 0.5% by weight or more based on the solid content, and (b) heating the resulting mixture at a temperature of 70 to 180° C. for a period of 10 to 180 minutes in the presence of water, whereby a natural food material containing crysteinylglycine at a high content, and therefore, a food savor enhancer rich in cysteinylglycine, can be easily provided. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010183792-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2005074835-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9420813-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-7297513-B2 |
| priorityDate | 2000-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.