http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006013997-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7018654ed3353607c924df91672f19ba http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c999fee6428152a996011d506925c2d7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bb9cf14b567bd036b3abede48cf494e8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-21 |
| filingDate | 2005-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15f64c80a2fa72c55820491d82b15aee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bacd2456192558eb266ebc0bf70e6496 |
| publicationDate | 2006-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2006013997-A1 |
| titleOfInvention | Seasoning composition, seasoning material and process for producing food therewith |
| abstract | A seasoning composition comprising 100 pts.wt. of potassium chloride, 1.5 to 70 pts.wt. of histidine or salts thereof, 4 to 100 pts.wt. of lysine or salts thereof, 2 to 100 pts.wt. of sodium inosinate and/or sodium guanylate, 20 to 130 pts.wt. of lactic acid or salts thereof and 5 to 50 pts.wt. of phosphoric acid or salts thereof. Further, there is provided a seasoning material comprising 100 pts.wt. of seasoning composition mentioned above and 1 to 100 pts.wt. of seafood extract/livestock meet extract in solid form or powdery solid form. Still further, there is provided a process for producing food excelling in taste and having the content of salt reduced, as well as a seasoning composition excelling in taste characteristics, such as saltiness desirability, flavor thickness and flavor richness, and capable of reducing the content of salt, which process comprises carrying out seasoning with the use of the above seasoning composition or seasoning material. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014090710-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007289145-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010512743-A |
| priorityDate | 2004-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 106.