http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006050928-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b9f6dff6624056a2fddadea8bde008f8 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K1-10 |
| filingDate | 2004-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ccd1d49e10ee9f79e2e1f66266e963c2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e30506a756b08bb2539b674bc92e4797 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcc47098dcea423e0869a4b175742237 |
| publicationDate | 2006-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006050928-A |
| titleOfInvention | Method for producing fish meal with reduced fat content |
| abstract | A fish meal (fishmeal) which is made from seafood and / or residue thereof or fish meal having a fat content of more than 10% and whose antioxidant content is increased by reducing the fat content to 10% or less. Without adding any carbon source material to fish meal having a fat content of more than 10%, and / or its residue and / or its residue, and fermenting microorganisms while suppressing a decrease in protein content, Provided is a method for producing high-quality fish meal having a high protein content. SOLUTION: Fish and seafood and / or residues thereof or fish meal having a fat content of more than 10% is used as a raw material, and after heating, the water content is adjusted to 60 to 75%, and the yeast Yarrowia lipolytica or its culture is cultured. A method for producing fish meal having a fat content reduced to 10% or less by continuing aeration fermentation while maintaining the room temperature at 10 to 37 ° C. by adding a liquid or a concentrated bacterial solution thereof. It is preferable not to distribute the raw material to be a carbon source in the raw material, and to distribute the fish meal produced in the previous manufacturing process and / or the fermented fish meat before the drying, which is a fermentation product of Yarrowia lipolytica. May be. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013108775-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013146689-A |
| priorityDate | 2004-08-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.