http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020048496-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_204f2af6e066e8ab7a42899a7e468d57 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2018-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c228701e5461fe562be945d8ef5add0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e70b74e5d6a2a732d8db77e3802c792e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e609818f46f6be7a4720d271e00e0fa1 |
| publicationDate | 2020-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020048496-A |
| titleOfInvention | Natto processed food and method for producing the same |
| abstract | An object of the present invention is to provide a processed natto food having a natto-specific stickiness and a natto-like taste and flavor, and having excellent taste and a method for producing the same. A natto processed food having a natto bacterial membrane-containing layer containing a natto bacterial membrane on a surface of a dried natto, and a natto bacterial membrane adhered to the surface of a dried natto via an edible oil. This is a method for producing a processed natto food including an attaching step of forming a natto. It is preferable that the amount of the natto bacteria membrane is 1 part by mass or more and 50 parts by mass or less based on 100 parts by mass of the dried natto. [Selection diagram] None |
| priorityDate | 2018-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 24.