http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014233265-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_351b43ec59c07840c9f8de24c2cf0cac http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_181691aad714587b75b3d18a8adc4c03 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2013-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3bc5ad4618a9b209e3ec90c7eada7edf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bcbb5033ce52b4833e99a9c69e0b167e |
| publicationDate | 2014-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2014233265-A |
| titleOfInvention | New natto and manufacturing method thereof |
| abstract | PROBLEM TO BE SOLVED: To develop a technology that can be applied to natto bacteria in general, and that produces natto having excellent taste completely different from conventional natto from the viewpoint of flavor, texture, and stringiness For the purpose. [Solution] After fermenting natto bacteria in steamed soybeans or boiled soybeans, normal fermentation that maintains the product temperature of the beans in a temperature range of substantially 37-53 ° C. for 6.5 to 13.5 hours (first fermentation) Secondary fermentation characterized by performing low-temperature fermentation (second fermentation) that maintains the product temperature of the beans in a temperature range of substantially 20 ° C. or more and less than 37 ° C. for 1.5 to 6.5 hours thereafter A method for producing natto having remarkably suppressed properties is provided. [Selection] Figure 1 |
| priorityDate | 2013-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.