| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2c5561203784cbc604a4f34191a88204 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B9-26 |
| filingDate |
2018-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2988bc4c8e1743a16a49d994edf0320
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_163fb89fe2c258d1d1c2416e8d8c99d1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_435c328509d5d705787ee8da8a94f7e4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_582cdf0ba2c170f71e35091905d7a977
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e72c57c7534b62763f7ce1285f40a2ef |
| publicationDate |
2019-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-2019149959-A |
| titleOfInvention |
Shiitake extract manufacturing method and shelf life improver containing the shiitake extract |
| abstract |
An object of the present invention is to provide a shelf life improving agent that is less affected by taste and exhibits a good bacteriostatic effect. Disclosed is a method for producing antibacterial shiitake extract, which is obtained by immersing shiitake mushrooms in water that is higher than 0 ° C. and not higher than 20 ° C. The process of performing is included. Further, a shelf life improving agent comprising an antibacterial shiitake extract and a shelf life improving component as active ingredients is disclosed. [Selection figure] None |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102365692-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-115120618-A |
| priorityDate |
2018-03-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |