http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018064521-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f6691a9ab3e2290023e248bad29ec7b http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_177a552d2b581a222d48f3f1730f5520 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_415a1c00e9b10d287d2bd3dcdfd35a47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_39a61b5618fc4605eaecf23582074a68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76342476fdff9acda78e9f21669e3ce2 |
| publicationDate | 2018-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018064521-A |
| titleOfInvention | Method for producing lactic acid fermented soymilk |
| abstract | [PROBLEMS] To limit lactic acid-fermented soy milk containing γ-aminobutyric acid, which has no unique unpleasant odor or taste derived from soy milk, has a smooth texture and good throat, to soy milk as a raw material for lactic acid fermentation. To provide a method for producing lactic acid fermented soy milk that can be stably produced. SOLUTION: Soymilk is subjected to lactic acid fermentation using a lactic acid fermentation starter consisting of a combination of Streptococcus thermophilus and Lactobacillus delbrikkii subspecies bulgaricus that produces γ-aminobutyric acid in a symbiotic relationship. The texture and throat of the lactic acid fermented soy milk having no unique unpleasant odor and unpleasant taste derived from it are adjusted with an aqueous sucrose solution containing calcium hydroxide as desired. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11759485-B2 |
| priorityDate | 2016-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.