http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H10201443-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5fcf4b1078c84edb2ee40f398528b0ee |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 1997-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8adc99b6fbcb156bb27661a4ca4e27d8 |
| publicationDate | 1998-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H10201443-A |
| titleOfInvention | Containerized miso and method for producing the same |
| abstract | (57) [Problem] To provide a new type of miso in a container having a bonito flavor and maintaining the taste of nucleic acid-based components, and a method for producing the same. SOLUTION: In order to produce literally "bonito-prepared miso" and "living miso", soybean 11 which has been steamed, In a charging step ST1 of mixing rice 12 seeded with koji mold, a massive bonito 14 is put into a net 15 and charged. In this state, the fermentation step ST2 is performed, and umami components such as inosinic acid are exuded from the bonito 14 into the miso 16. When the miso 16 is subdivided, at least one lump of bonito 14 is put in the container 21 together with the miso 16. This miso 16 Is a kind of miso with miso soup, but has not been subjected to heat treatment. Therefore, even if phosphatase causes umami components such as inosinic acid to disappear, such umami components continue to be replenished by the massive bonito 14. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008289418-A |
| priorityDate | 1997-01-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.