http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2006014683-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd45a190c785357ff21552535c500083 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2004-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b113510f99cc3ce85509c4a57f7b9e5a |
| publicationDate | 2006-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2006014683-A |
| titleOfInvention | Liquor production method |
| abstract | PROBLEM TO BE SOLVED: To provide a method for producing a liquor having a deep taste of koji, which can obtain a new type of liquor having a characteristic color flavor, an amino acid content being suppressed, and a sense of maturity free of old aroma and taste, and such Providing liquor with a deep taste of koji obtained from a method for producing liquor. SOLUTION: A method for producing a liquor with a deep taste of koji using steamed koji that does not have enzyme activity obtained by steaming rice koji, or layer koji obtained by heating koji koji, and such a method It is a liquor with a deep taste of strawberry obtained by |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2008161144-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017221111-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4644654-B2 |
| priorityDate | 2004-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.