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Title:
FLAVOR IMPROVING METHOD AND FLAVOR IMPROVING COMPOSITION USING N-ACETYLGLUCOSAMINE
Document Type and Number:
Japanese Patent JP2015096059
Kind Code:
A
Abstract:
PROBLEM TO BE SOLVED: To provide a food composition improved in deterioration of the flavor of proteoglycan and a flavor improving method.SOLUTION: A method of improving the flavor of proteoglycan comprises adding N-acetylglucosamine. A flavor improving composition for proteoglycan contains N-acetylglucosamine.

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Inventors:
TAKAGAKI KINYA
SAKATA TETSURO
TAKAHASHI HIROYA
NAGAISHI SATOKO
Application Number:
JP2014129074A
Publication Date:
May 21, 2015
Filing Date:
June 24, 2014
Export Citation:
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Assignee:
TOYO SHINYAKU CO LTD
International Classes:
A23L1/30
Domestic Patent References:
JP2005281277A2005-10-13
JP2006262752A2006-10-05
JP2011147379A2011-08-04
JP2005080605A2005-03-31
JP2012206984A2012-10-25
JP2012231796A2012-11-29
Other References:
アサヒ緑健　新商品「青汁×グルコＶ」の商品案内 [オンライン], JPN6017019244, 10 December 2009 (2009-12-10), ISSN: 0003566535



 
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