JP2018191541A5 - - Google Patents

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JP2018191541A5
JP2018191541A5 JP2017096137A JP2017096137A JP2018191541A5 JP 2018191541 A5 JP2018191541 A5 JP 2018191541A5 JP 2017096137 A JP2017096137 A JP 2017096137A JP 2017096137 A JP2017096137 A JP 2017096137A JP 2018191541 A5 JP2018191541 A5 JP 2018191541A5
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JP
Japan
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phenylacetaldehyde
drink
food
content
less
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JP2017096137A
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English (en)
Japanese (ja)
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JP6985817B2 (ja
JP2018191541A (ja
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Priority claimed from JP2017096137A external-priority patent/JP6985817B2/ja
Priority to JP2017096137A priority Critical patent/JP6985817B2/ja
Priority to PCT/JP2018/017928 priority patent/WO2018207818A1/ja
Priority to EP18798811.8A priority patent/EP3622832A4/en
Priority to US16/611,376 priority patent/US11805796B2/en
Priority to CN201880030678.0A priority patent/CN110753498B/zh
Publication of JP2018191541A publication Critical patent/JP2018191541A/ja
Publication of JP2018191541A5 publication Critical patent/JP2018191541A5/ja
Publication of JP6985817B2 publication Critical patent/JP6985817B2/ja
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JP2017096137A 2017-05-12 2017-05-15 アブラナ科野菜含有飲食品、及び、アブラナ科野菜含有飲食品のコクを強化する方法 Active JP6985817B2 (ja)

Priority Applications (5)

Application Number Priority Date Filing Date Title
JP2017096137A JP6985817B2 (ja) 2017-05-15 2017-05-15 アブラナ科野菜含有飲食品、及び、アブラナ科野菜含有飲食品のコクを強化する方法
CN201880030678.0A CN110753498B (zh) 2017-05-12 2018-05-09 含有十字花科蔬菜的饮食品及其醇厚感增强方法
EP18798811.8A EP3622832A4 (en) 2017-05-12 2018-05-09 CROSS FLAVORED VEGETABLES AND METHODS OF MANUFACTURING THEREOF, FOODS OR BEVERAGES CONTAINING CROSS FLOWERED VEGETABLES, AND METHODS FOR IMPROVING THE RICH TASTE OF FOODS OR BEVERAGES CONTAINING CROSS FLOWERED VEGETABLES
US16/611,376 US11805796B2 (en) 2017-05-12 2018-05-09 Cruciferous vegetable seasoning and method for manufacturing same, food or beverage containing cruciferous vegetable, and method for enhancing rich taste of food or beverage containing cruciferous vegetable
PCT/JP2018/017928 WO2018207818A1 (ja) 2017-05-12 2018-05-09 アブラナ科野菜調味料及びその製造方法、並びにアブラナ科野菜含有飲食品、及びアブラナ科野菜含有飲食品のコクを強化する方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP2017096137A JP6985817B2 (ja) 2017-05-15 2017-05-15 アブラナ科野菜含有飲食品、及び、アブラナ科野菜含有飲食品のコクを強化する方法

Publications (3)

Publication Number Publication Date
JP2018191541A JP2018191541A (ja) 2018-12-06
JP2018191541A5 true JP2018191541A5 (https=) 2020-05-14
JP6985817B2 JP6985817B2 (ja) 2021-12-22

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ID=64568694

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JP2017096137A Active JP6985817B2 (ja) 2017-05-12 2017-05-15 アブラナ科野菜含有飲食品、及び、アブラナ科野菜含有飲食品のコクを強化する方法

Country Status (1)

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JP (1) JP6985817B2 (https=)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP7809445B2 (ja) * 2019-08-08 2026-02-03 カゴメ株式会社 野菜含有調味料、及び野菜含有調味料の製造方法

Family Cites Families (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3645662B2 (ja) * 1996-07-31 2005-05-11 カゴメ株式会社 野菜ジュースの製造方法
JP2005015684A (ja) * 2003-06-27 2005-01-20 Kiyomitsu Kawasaki 野菜フレーバーの製造方法
JP2007306904A (ja) * 2006-05-17 2007-11-29 Shiro Yamashita 焼き果菜ジュースの製造方法
JP2014055201A (ja) * 2012-09-11 2014-03-27 Ogawa & Co Ltd 野菜フレーバーの製造方法
JP6041910B2 (ja) * 2015-01-19 2016-12-14 カゴメ株式会社 アブラナ科野菜含有飲料及びその製造方法、並びにアブラナ科野菜含有飲料に対する新鮮な香味の付与方法
JP6368739B2 (ja) * 2016-05-31 2018-08-01 カゴメ株式会社 アブラナ科野菜含有飲料及びその製造方法、並びにアブラナ科野菜含有飲料に対する新鮮な香味の付与方法

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