http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2003325159-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ac673eb73cdff2eee4c6035dc7017132 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 2002-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fbfe34ecce7f2ee4d35d27225bdb7df3 |
| publicationDate | 2003-11-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2003325159-A |
| titleOfInvention | Yogurt liqueur |
| abstract | (57) [Problem] To provide a yogurt liqueur as an alcoholic beverage which can be easily produced and has excellent flavor as a raw material of milk. SOLUTION: This is a yogur liqueur containing sake and yogurt, wherein the alcohol content is 2 to 10% by volume, the non-fat milk solid content is 3 to 7% by weight, the milk fat content is 1 to 3% by weight, and the sugar is It contains 6 to 16% by weight. Further, sweetened liquid yogurt is used as yogurt. It is possible to provide a yogurt liqueur which can be easily produced and has excellent flavor of sake by alcohol fermentation, moderate acidity and mouthfeel of yogurt, and moderate sweetness. Alcohol also hardly denatures yogurt milk proteins. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008011719-A |
| priorityDate | 2002-05-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.