http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006141209-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_298247d28576d4b34507c1b3e6ed893a |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2004-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8936cb77ee3212e70a75790f9653a24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dc42a7c7d8722b7422bce7a6a2b40461 |
| publicationDate | 2006-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006141209-A |
| titleOfInvention | Natto sterilization method and sterilized natto |
| abstract | 【Task】 Natto, which extends the storage period or best-before period of natto, enables it to be stored at room temperature, and when used as a topping on other ingredients, does not impede the action of bacteria present in the other ingredients I will provide a. [Solution] Manufactures natto with no or very few live natto bacteria by sterilization within 3 hours after the fermentation process is completed and the maturation process is completed, and the spore ratio of natto bacteria is the lowest. To do. [Selection] Figure 9 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018159512-A1 |
| priorityDate | 2004-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.