http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2012019775-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_69d5e0440f17c78d223b92516d66168e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 |
| filingDate | 2010-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_db6c4a32ac3ce9038ff2883df1ac58db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_811eabbcda754577cc1f794b4c4bbc98 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_238d83d1d2db48bac3050f0016e9e8b1 |
| publicationDate | 2012-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2012019775-A |
| titleOfInvention | Enzyme food culture method and enzyme food |
| abstract | Disclosed is a method for dry culturing rice bran using rice bran as a substrate and cultivating the rice bran. [Solution] A koji mold is cultivated on a substrate such as rice bran, and a heating means for raising the room temperature of the culture chamber and a substrate such as koji mold inoculated with the koji mold are fermented and cultured in a culture chamber in which the cultivation is performed. For the culture bed for air and the temperature control means of the rice bran put in the culture bed, the fermentation process of koji mold in the culture chamber is divided into a plurality of process steps, according to each process step, While appropriately controlling the heating means, the air blowing means, and the product temperature control means, the fermentation / culture is advanced, and a substrate such as rice bran is given adhesive force and binding force by the metabolite of the koji mold. A culture method provided with a block processing step for processing into blocks. [Selection figure] None |
| priorityDate | 2010-07-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 52.