| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b732db3daa02f4b1c8a5a43fab0a8e0e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d3d4242c390a562d7e9951785a2754bf |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate |
2002-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_891ea509af80df800eb50af276d7e63f |
| publicationDate |
2004-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2004097058-A |
| titleOfInvention |
Highly functional wheat |
| abstract |
An object of the present invention is to provide a novel highly functional wheat. The highly functional wheat according to the present invention is produced by fermenting unheated raw wheat with Bacillus natto. In the present invention, nattokinase activity was used as an index to test the solid culture of several types of barley with Bacillus natto. In particular, it has been found that barley and wheat can be fermented even in a raw state. Fermentation of barley with Bacillus natto produced vitamin K, and it was confirmed that the free amino acid content also changed significantly. [Selection diagram] Fig. 1 |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2006082656-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006082656-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008072917-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200145127-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102387269-B1 |
| priorityDate |
2002-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |