| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12R1-125 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C05F11-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-12 |
| filingDate |
2019-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4733aa106eacbed62f41bcf063b5af74
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ee6fa3dba19c98861f0b3d17e4370e9
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b7cc896ae740d55f11eee40f992dfb82
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_04e3a35f44b23140e0cdd4363a2bbb42
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8cb9fd28097f705832e76636413a9624
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60b26da464a34c5bf8b881dfb4464611 |
| publicationDate |
2021-01-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
TW-202100743-A |
| titleOfInvention |
Method for preparing fermented composition with improved odor using yeast |
| abstract |
The present disclosure relates to a method for preparing a fermented composition, and more specifically, to a method for preparing a fermented composition with improved odor, which comprises preparing grain flour; performing primary fermentation of the grain flour using yeast; performing secondary fermentation of the primary fermented product using a strain of the genus Bacillus; and obtaining the secondary fermented product. The fermented composition of the present disclosure has a high content of a peptide with a low molecular weight, and thus enables the increase of digestibility and absorption rate of proteins during ingestion while also improving the peculiar odor of a fermented product to enhance its palatability. |
| priorityDate |
2019-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |