FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT
Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting...
Gespeichert in:
| Hauptverfasser: | , , , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | Kakuda, Hiroyuki Kawa, Hiromichi Ichise, Hideyuki Morishita, Yoshitaka Takiguchi, Arisa |
| description | Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_US2024277015A1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>US2024277015A1</sourcerecordid><originalsourceid>FETCH-epo_espacenet_US2024277015A13</originalsourceid><addsrcrecordid>eNrjZOh1cw3ydfULcXVRcPP3d1EICPJ3CXUO0VHwdQ3x8AcJBkHFPP3cFXApdvRzQdbg6RvgGBQC0hDiGhESGuQKVhAc7uoa4ucaHKwQ4o_DJB4G1rTEnOJUXijNzaDs5hri7KGbWpAfn1pckJicmpdaEh8abGRgZGJkbm5gaOpoaEycKgCEx0Cm</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT</title><source>esp@cenet</source><creator>Kakuda, Hiroyuki ; Kawa, Hiromichi ; Ichise, Hideyuki ; Morishita, Yoshitaka ; Takiguchi, Arisa</creator><creatorcontrib>Kakuda, Hiroyuki ; Kawa, Hiromichi ; Ichise, Hideyuki ; Morishita, Yoshitaka ; Takiguchi, Arisa</creatorcontrib><description>Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.</description><language>eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240822&DB=EPODOC&CC=US&NR=2024277015A1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25564,76547</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240822&DB=EPODOC&CC=US&NR=2024277015A1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Kakuda, Hiroyuki</creatorcontrib><creatorcontrib>Kawa, Hiromichi</creatorcontrib><creatorcontrib>Ichise, Hideyuki</creatorcontrib><creatorcontrib>Morishita, Yoshitaka</creatorcontrib><creatorcontrib>Takiguchi, Arisa</creatorcontrib><title>FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT</title><description>Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2024</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZOh1cw3ydfULcXVRcPP3d1EICPJ3CXUO0VHwdQ3x8AcJBkHFPP3cFXApdvRzQdbg6RvgGBQC0hDiGhESGuQKVhAc7uoa4ucaHKwQ4o_DJB4G1rTEnOJUXijNzaDs5hri7KGbWpAfn1pckJicmpdaEh8abGRgZGJkbm5gaOpoaEycKgCEx0Cm</recordid><startdate>20240822</startdate><enddate>20240822</enddate><creator>Kakuda, Hiroyuki</creator><creator>Kawa, Hiromichi</creator><creator>Ichise, Hideyuki</creator><creator>Morishita, Yoshitaka</creator><creator>Takiguchi, Arisa</creator><scope>EVB</scope></search><sort><creationdate>20240822</creationdate><title>FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT</title><author>Kakuda, Hiroyuki ; Kawa, Hiromichi ; Ichise, Hideyuki ; Morishita, Yoshitaka ; Takiguchi, Arisa</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_US2024277015A13</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2024</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>Kakuda, Hiroyuki</creatorcontrib><creatorcontrib>Kawa, Hiromichi</creatorcontrib><creatorcontrib>Ichise, Hideyuki</creatorcontrib><creatorcontrib>Morishita, Yoshitaka</creatorcontrib><creatorcontrib>Takiguchi, Arisa</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Kakuda, Hiroyuki</au><au>Kawa, Hiromichi</au><au>Ichise, Hideyuki</au><au>Morishita, Yoshitaka</au><au>Takiguchi, Arisa</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT</title><date>2024-08-22</date><risdate>2024</risdate><abstract>Provided is a fermented food having sweetness without depending on addition of saccharides. A fermented food obtained by fermenting a raw material with koji, in which the fermented food satisfies the following requirements: (a) the raw material is one or more kinds selected from the group consisting of beans, cereals, vegetables, and nuts and seeds; and (b) the salt content is 1000 mg or less per 100 g of the fermented food.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_US2024277015A1 |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | FERMENTED FOOD PRODUCT, METHOD FOR PRODUCING FERMENTED FOOD PRODUCT, AND METHOD FOR IMPARTING TEXTURE AND SWEETNESS TO FERMENTED FOOD PRODUCT |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-04T06%3A34%3A20IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=Kakuda,%20Hiroyuki&rft.date=2024-08-22&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EUS2024277015A1%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |