http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7201304-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2022-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2023-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2023-01-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-7201304-B1 |
| titleOfInvention | Method for producing fermented food |
| abstract | The present invention provides a method for producing fermented food that can produce strong sweetness and strong umami in a relatively short period of time. A method for producing a fermented food includes a primary fermentation process in which water is added to koji to ferment the koji itself in advance, and a secondary fermentation process in which the pre-fermented koji is mixed with other ingredients and fermented. include. The primary fermentation process includes a first temperature fermentation process in which the koji itself is fermented in a first temperature range, and a second temperature fermentation process in which the koji itself is fermented in a second temperature range different from the first temperature range. . [Selection drawing] Fig. 1 |
| priorityDate | 2022-07-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 17.