http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020218387-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e8c95d87d26a4ae93d028838aff69cca |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G9-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G9-04 |
| filingDate | 2020-04-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b8ed311874d3e8b1487a492baab8c6c0 |
| publicationDate | 2020-10-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2020218387-A1 |
| titleOfInvention | Food composition and production method therefor |
| abstract | [Problem] To provide a food composition that has mixed therein fruit containing protease, that has a favorable after-taste and a refreshing flavor of fresh fruit not having undergone a heating process, and in which said after-taste and flavor are unlikely to deteriorate after being stored. [Solution] This food composition contains: a fruit that contains protease; a plant-derived milk; and at least one protein-containing food selected from the group consisting of milks, fresh cream, and plant-derived creams, wherein the proportion of the plant-derived milk is not less than 0.1 mass% but less than 10 mass% with respect to the total mass of the fruit that contains protease. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102453664-B1 |
| priorityDate | 2019-04-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 177.