http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011036206-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ebf0d24b999bc5e76ea478bdbc16c11f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2009-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c2cd2b1337d863ce31200816b90f501 |
| publicationDate | 2011-02-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2011036206-A |
| titleOfInvention | Koji with high acid protease activity and acid carboxypeptididase activity, method for producing the same, and fish seasoning using the koji |
| abstract | 【Task】 A sea bream ingredient, or a sea bream ingredient and cereals as a culture raw material, a cocoon that has few general contaminating bacteria, a high acid protease activity, an acidic carboxypeptidase activity, and a high citric acid producing ability, its production method, and taste by using such cocoon It provides good seasoning and low salt seasoning and fish soy sauce. [Solution] Fish extract is added to the extraction residue produced as a by-product when leaching the extract from bonito, or fish meal is used as the medium, or fish extract is added to the extraction residue produced as a by-product when the extract is leached from the raw material for seafood Cultured gonococci with high acid protease and high acid carboxypeptidase production ability and citric acid production ability using the added one or cereal added to fish meal as a medium, and organic acid has high acid protease activity and acid carboxypeptidase activity. By containing a large amount of acid, especially citric acid, it is possible to obtain cocoons with less general contaminating bacteria. In addition, in the present invention, using the koji obtained in this way, if necessary, the pH of the moromi is in an acidic pH region where the acidic protease activity and acidic carboxypeptidase activity work sufficiently and the enzyme protein is stable. Setting and maintaining a low salt seasoning and low salt fish soy sauce. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103284150-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103284150-B |
| priorityDate | 2009-08-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 62.