http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S5639744-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d40fe0d9e8e9cacbe9b73b922b5b08bb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C20-00 |
| filingDate | 1979-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bbf0ac7e31e509ba6d9f56ae2df178ac |
| publicationDate | 1981-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S5639744-A |
| titleOfInvention | Production of cheeselike fermented soybean food |
| abstract | PURPOSE: A lactobacillus starter and a proteinase starter are made to act on soybean milk to produce a cheeselike fermented soybean food that eliminates the bad oder characterized in soybean milk and having calm and favorable taste. n CONSTITUTION: A lactobacillus starter, perferably heat-resistant lactobacillus that can grow even at a high temperature over 40°C such as Streptococcus thermophilus, and a proteinase starter such as Kluyveromyces fragilis are simultaneously inoculated to soybean milk and the soybean milk is coagulated into a curd by the lactic acid fermentation. At the same time, the alcohol fermentation by yeast forms gas foams in the curd. Then, the curd is treated in the same way as in the cheese production and aged with the aid of proteinase activity. n COPYRIGHT: (C)1981,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8153174-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-6458393-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2006102907-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EA-013679-B1 |
| priorityDate | 1979-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.