http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01228461-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b2136ad3742072843758e5b86a1e01e9 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-645 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-14 |
| filingDate | 1988-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4284a947c32067c1c93b0cbaa44fc0c9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_86b4222907c1c54dd5932b5ab02559c1 |
| publicationDate | 1989-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H01228461-A |
| titleOfInvention | Production of red koji of wheat |
| abstract | PURPOSE:To obtain BENI KOJI of wheat having high enzyme titer and chromaticity color by a simple method by cultivating a raw material for producing KOJI, consisting of wheat flour adjusted to water content in a specific range and a processed material thereof, at <=a given temperature. CONSTITUTION:BENI KOJI (Monascus pilosus) is aerobically cultivated in wheat flour having water content adjusted to 50-60% and a processed material thereof (e.g., steamed bread crumb) at >=about 30 deg.C. BENI KOJI of wheat obtained by the method shows more excellent culture effects than comparative section does and a marked difference between this invention and the comparative section in enzyme titer and chromaticity. Consequently, when BENI KOJI of wheat, for example, is dried, powdered and added as a raw material for bread, beautiful red colored bread having never existed can be produced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H02242666-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100882613-B1 |
| priorityDate | 1988-03-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 16.