http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CA-2601195-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97ddd4d1d0ebc8a7d2c8e7d214d08cf3 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-02 |
| classificationIPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2006-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e06986e68af7d291caaa4ae4724cb4b1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d7ac39caf3d37f33dd83816e7abd290d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_96dcff700fd1d66c16c4d08e91e220d0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb4db3ba17857a2abb3a82c5536c993b |
| publicationDate | 2006-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CA-2601195-A1 |
| titleOfInvention | Fermented beverage using fractionated corn |
| abstract | A technology for obtaining a high-quality fermented beverage, especially bear taste beverage, without any fermentation failure from a raw material of non-wheat cereal, such as ungerminated corn, which is often used as a raw material of food or drink and can be easily procured. A non-wheat cereal is fractionated into at least a starch fraction and a protein fraction. These fractions are separately treated with an external enzyme into a saccharified starch and a proteolysis product. These are used as a raw material of charge liquid during fermentation step. Consequently, any failure during charging step has been avoided. The mixing ratios of thus separately prepared saccharified starch and proteolysis product have been intensively investigated, thereby determining a preferred mixing ratio ensuring avoiding of any fermentation failure during fermentation step. |
| priorityDate | 2005-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.