http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022210582-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c55486ba17b5ff76fa91f82266828f4 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 |
| filingDate | 2022-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_667b95eaadd74b095524dfd14e94fe68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1568be022d878762adfb9a0aaf2622c9 |
| publicationDate | 2022-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2022210582-A1 |
| titleOfInvention | Lactic acid bacteria-fermented seasoning that improves salty taste |
| abstract | [Problem] The present invention addresses the problem of providing a method for eliminating, in food in which a portion of sodium chloride is replaced with potassium chloride mainly for sodium restriction, an unnatural feeling caused by a time difference between the salty tastes of sodium chloride and potassium chloride to obtain an integrated single salty taste. [Solution] According to the present invention, by adding, to food containing sodium chloride and potassium chloride, a lactic acid bacteria-fermented seasoning containing 5-70 wt% of mannitol, 1.5-20 wt% of lactic acid, 1-10 wt% of acetic acid, and 1-10 wt% of sodium glutamate, the salty tastes of the sodium chloride and the potassium chloride can be integrated into a single taste. |
| priorityDate | 2021-03-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.