| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cacce240f0c2aac31043b9202e9e9281 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-175
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-185
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K47-22
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-52
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A61K31-195
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-60
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-66
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-70 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L21-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-00 |
| filingDate |
2006-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b68fb722fc264642483d3f52a54dd5c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb627a264eb13aff0694275a18d965df
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a687a02bf874539d9c9c2270e4f61d94 |
| publicationDate |
2009-01-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2009011108-A1 |
| titleOfInvention |
Hydrated Food |
| abstract |
Providing a hydrated food which contains theanine and in which theanine content can stably be maintained even when the hydrated food is preserved for a long period of time and the taste threshold of the food can be improved and the peculiar taste can be flavored. The problem can be overcome by a hydrated food containing theanine and pyroglutamic acid. In this case, it is preferable that pH ranges from about 2.8 to about 7.5. Furthermore, it is preferable that a content of pyroglutamic acid ranges from about 1% to about 20% relative to a content of theanine. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11013248-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9085796-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2012301590-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9395374-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9410964-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8293299-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8592142-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-10160992-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8603557-B2 |
| priorityDate |
2005-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |