http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6245541-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 |
| filingDate | 2017-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-6245541-B1 |
| titleOfInvention | Natto bacteria that produce nucleic acid-based umami ingredients in natto, a method for producing natto with high content of nucleic acid-based umami ingredients, and products thereof |
| abstract | The present invention provides a natto fermentation technology that has a strong umami taste due to a nucleic acid-based umami component, and at the same time, does not deteriorate “thickness of covering” and “elasticity of yarn”. [Solution] Degradation of natto fermented nucleic acid component (adenylic acid) in natto fermentation process, and basic quality characteristics of natto, "cover thickness" and "yarn elasticity" Natto bacillus with unique characteristics, a method for producing natto with high content of nucleic acid umami ingredients by fermenting natto using the natto bacteria, and producing a nucleic acid umami ingredient in natto during the process of natto fermentation A natto with a high content of nucleic acid-based umami components, wherein the adenylic acid content relative to natto is 7 mg / 100 g or more and exhibits a strong umami taste due to the adenylic acid. [Effect] It is possible to produce and provide natto with a high content of nucleic acid-based umami component that exhibits umami taste due to a nucleic acid-based umami component (adenylic acid). [Selection] Figure 2 |
| priorityDate | 2017-02-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.