http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07103-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5610690048edbc271e03b26b23f76ff9 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-127 |
| filingDate | 1993-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18c8558c934c1b4164ef15f31a76c120 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f65ce96d228407173821f8e35bf6ba7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f0c9df3599110d55408a395880911d8d |
| publicationDate | 1995-01-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07103-A |
| titleOfInvention | Method for producing fermented milk containing appropriate amount of carbonic acid and low concentration of ethanol |
| abstract | (57) [Summary] [Objective] To provide a method for producing fermented milk which contains an appropriate amount of carbon dioxide gas and a low concentration of ethanol and is excellent in preservability and flavor. [Structure] In the production of fermented milk, the raw material is 0.25 to 2.5% (by weight) of glucose and / or fructose was added, and the raw materials were fermented at the same time with a lactic acid bacterium and a sucrose non-assimilating microorganism belonging to Zymomonas mobilis, or the lactic acid bacterium was used to ferment the raw material. Fermented and then sucrose non-assimilating Zymomonas A method for producing fermented milk containing an appropriate amount of carbonic acid and a low concentration of ethanol, which comprises fermenting with a microorganism belonging to Mobilis (Zymomonas mobilis). [Effects] Fermented milk containing an appropriate amount of carbon dioxide and a low concentration of ethanol capable of retaining a good flavor for at least 14 days in refrigeration and having a good flavor is obtained, and it is necessary to sterilize or sterilize the microorganisms used for fermentation. It is easy to manufacture because there is no |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103813715-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2013073424-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9593481-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11261600-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100457354-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2013073424-A1 |
| priorityDate | 1993-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.