http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015192632-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b7ded00c078b8b8c76b4165794fa6ee1 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2616ed836a1917b2a16ff37221a36a90 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3e83cedb6eb5a9936b581f7b9b0dcc2f |
| publicationDate | 2015-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015192632-A |
| titleOfInvention | Method for producing fermented soymilk, fermented soymilk obtained thereby, and composition for fermentation used therefor |
| abstract | The present invention relates to a method for producing fermented soy milk that does not require complicated processes or special equipment, and has an unpleasant odor and taste such as blue odor and astringent taste, and soy milk fermentation with excellent taste. And a fermentation composition used therefor. A method for producing a fermented soymilk product obtained by fermenting soymilk with lactic acid bacteria, wherein a fermenting composition containing the following component (A) is added to the soymilk to produce extracellular polysaccharides as the lactic acid bacteria. Fermentation was performed using lactic acid bacteria. (A) At least one of a monosaccharide and a disaccharide not having a glucoside bond. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017189163-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108713601-A |
| priorityDate | 2014-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.