http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007319151-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0e2112c30a3a3715c25eb645d9589d2b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2006-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_137e6312da1d2ac6982766d04c6d5ec3 |
| publicationDate | 2007-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007319151-A |
| titleOfInvention | Invention of miso and soy sauce with added butyric acid bacteria (Clostridium butyrricum) |
| abstract | The present invention provides a method for producing miso and soy sauce to which butyric acid bacteria (Clostridium butyricum) having a high effect of improving intestinal flora are added. [MEANS FOR SOLVING PROBLEMS] After using a butyric acid bacterium (Clostridium butyricum) that has been cultured for a certain period of time in a special environment (correlation between temperature and hydrogen ion concentration and stirring cycle speed, correlation control of medium type and concentration, etc.) A method for producing miso and soy sauce containing the living or dead cells, culture solution and culture extract. Furthermore, the miso soup and the side dish based on this miso, soy sauce are provided. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105733993-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105733993-A |
| priorityDate | 2006-06-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.