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filingDate 2001-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8220c153c1f4f4326a15926dbaee2096
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publicationDate 2003-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2003159020-A
titleOfInvention Production method of whole grain fermented beans
abstract (57) [Summary] [PROBLEMS] To provide a novel whole bean fermented bean product which has a smooth and smooth texture, good taste and high nutritional value. A method for producing a novel whole grain fermented bean product. Primary suspension preparation step of preparing a primary suspension of whole bean meal prepared from beans, stabilized suspension preparation step of preparing a stabilized suspension by treating the primary suspension with a homogenizer (homogenizer) And a fermentation step in which saccharides are added to the stabilized suspension together with a lactic acid bacteria starter and fermentation is performed.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014100087-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005270066-A
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2005247708-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006109801-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011135832-A
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