| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fa5f4f6db9955c480e7e9252cd7f4f47 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-00 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-076
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C15-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate |
2016-08-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65c6252b54d5cb0bc90a98924c9498bd
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0bfba2616bf926f97c817fcee15cff4f
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b9cf40b4b992d34c477f0cdcafd5b5eb
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_dbcb2a2c223b6ce35be9d1295cff3625 |
| publicationDate |
2017-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2017026481-A1 |
| titleOfInvention |
Method for manufacturing flavorsome fermented dairy product and fermented dairy product manufactured using same |
| abstract |
The present invention pertains to a method for manufacturing a flavorsome fermented diary product including (A) a step for heat-sterilizing a raw material, (B) a step for inoculating a lactic acid bacteria starter containing lactic acid bacteria characterized in that the ratio of the diacetyl content (units: ppm) relative to the organic acid content (units: mM) is 0.2 or more during fermentation at 15-20°C, (C) a step for low-temperature fermentation for fermenting at 1-20°C, and (D) a step for high-temperature fermentation for fermenting at 25-45°C. According to the present invention, it is possible to manufacture a flavorsome fermented dairy product rich in fermentation flavor derived from aromatic substances (diacetyl and/or acetoin) despite the fermentation period being shortened, production efficiency being increased, and efficient production being possible. According to the present invention, these products can be produced efficiently by shortening the fermentation period. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019062889-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114375998-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7109206-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7202830-B2
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110179094-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019141008-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109156525-A |
| priorityDate |
2015-08-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |