http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008072917-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d8225cf6d75fe93f8f2239a584c235f5 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
filingDate | 2006-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_79ef7fb03d095b689095636edd18f132 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37408aa76fda649da6aab90c20b0e36a |
publicationDate | 2008-04-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2008072917-A |
titleOfInvention | Barley fermented food |
abstract | PROBLEM TO BE SOLVED: To provide a high quality barley fermented food. SOLUTION: A barley fermented food obtained by mixing 50-30% of pressure-boiled soybeans as a fermentation auxiliary material after inhalation of saturated water, inoculating natto and fermenting them. Barley fermented food obtained by mixing fermented barley with 30-20% of pressurized steamed soybeans as a fermentation aid, inoculating natto bacteria, and fermenting after saturated water absorption. In addition, barley is mixed with 50 to 20% of sunflower soybean with the same grain shape as 70-60% barley as a fermentation aid, inoculated with natto after soaking and cooking, and fermented. The obtained barley fermented food. [Selection] Figure 1 |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113142494-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109221926-A |
priorityDate | 2006-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 81.