Predicate |
Object |
assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e63c86e3648b0c46fc17d7e7788b1908 |
classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2028 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12P7-56 |
classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L31-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 |
filingDate |
2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50721aac37fea3cf9af9273d272e32f3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed52f0687246e71f693cd275cd51abfe |
publicationDate |
2019-02-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber |
US-2019045820-A1 |
titleOfInvention |
Method for producing yeast extract, yeast extract obtained thereby, seasoning composition, and food |
abstract |
There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher. |
priorityDate |
2015-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type |
http://data.epo.org/linked-data/def/patent/Publication |