http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I693023-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d62fb4bbf12bad526b89076fae9abacb |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23K10-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12N1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12M1-00 |
| filingDate | 2018-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fc726386ce72e5f69ce7b6303f560ae2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37b99d392b9b6b98066167aeaf9a1e5e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d53c9e135604dbc6bb46d51092bac8f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5bcfbd5b17d3d6d9ea70f40a8d145fb7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_82fef39af66266e51942bcdb6db9fbe2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0368cba3b48453ea02897d249c7a717c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4f31a4b7882b8c161ef9fb2eb94263e3 |
| publicationDate | 2020-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I693023-B |
| titleOfInvention | Fermentation product of soybean pomace and manufacturing method thereof |
| abstract | The present invention relates to a fermentation product of soybean pomace and a manufacturing method thereof. The manufacturing method comprises the steps of processing a soybean pomace by a physical processing step to obtaining a first material; adding Bacillus subtilis natto into the first material for reaction at a first temperature for a first period of time to obtain a first product; adding n Aspergillus oryzae into the first product for reaction at a second temperature for a second period of time to obtain a second product; and adding a Lactobacillus acidophilus into the second product for reaction at a third temperature for a third period of time to obtain the fermentation product of soybean pomace of the present invention. The fermentation product of soybean pomace comprising probiotics of Bacillus subtilis natto, Aspergillus oryzae , and Lactobacillus acidophilus has the effects of probiotics and good palatability. |
| priorityDate | 2018-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.