| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d7d3eab93b08c4171b630c2af85bfa7e |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2024
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-2028
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-201
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-007
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C11C3-006
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-007 |
| filingDate |
2020-09-14^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_431214dc6fa6fff80120add01ebbb0d4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_019e40d734251fd8d319c6761f2de47d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2dede0f3eb4c5ce97966965697b69dfb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e812ca409ff76c8fd498e05e805a491d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5945172ba2507908d93c32b8ed2f1df0 |
| publicationDate |
2021-04-08^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2021065442-A1 |
| titleOfInvention |
Umami-enhancing composition and method for manufacturing same, flavoring or extract and method for manufacturing same, fat/oil composition for cooking and method for manufacturing same, and method for enhancing umami in food |
| abstract |
Provided is an edible material having an exceptional umami-enhancing effect. The present invention is an umami-enhancing composition having an oxidized product of a palm-based fat/oil as an active ingredient. This umami-enhancing composition may be prepared by a manufacturing method including a step for performing an oxidation process on a palm-based fat/oil in which the total α-carotene and β-carotene content is 30 to 2000 mass ppm inclusive so as to yield a peroxide value of 3 to 250 inclusive. This umami-enhancing composition is suitable for use as an edible material, etc., for manufacturing a flavoring, an extract, or an fat/oil composition for cooking, or to enhance umami in food. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022172896-A1 |
| priorityDate |
2019-09-30^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |