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filingDate 1992-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0fb825e21c75981f1baec5215192966a
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publicationDate 1993-11-09-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-H05292917-A
titleOfInvention New food ingredients
abstract (57) [Summary] [Structure] A novel food and drink raw material characterized in that the mycelium obtained by artificially culturing basidiomycetes such as Suehirotake mushroom is heat-treated in the gas phase at a temperature of 80 to 260 ° C. .. [Effect] It has a unique scent and delicious taste that is completely different from the odor and taste of native mycelia, sprinkles, seasonings, It is useful as a raw material for pet food, cereal food, etc.
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