http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007135427-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9bb8ec592cba79bb6931b8c806f373f3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2005-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7a85a4a4ca81efdfb08f340faa6a9d02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6e2dd45638f1cbc9d5ce5d45487402b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6b99eeeb880bc3f456cf4e22255bcad9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a54947042a1f5329e27b20e0f1a94f9a |
| publicationDate | 2007-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2007135427-A |
| titleOfInvention | Beverage production method, beverage and packaged beverage |
| abstract | Provided is a new method for producing a beverage capable of preventing the occurrence of koji even when a mixed solution containing at least one of rice koji and sake lees and at least one of milk and dairy products is subjected to heat treatment. To do. A mixed solution containing at least one of rice koji and sake lees and at least one of milk and dairy products is prepared, and after the pH of the mixed solution is adjusted to 7 or more, the mixed solution is heated. To produce a beverage. In the pH adjusting step, it is preferable to adjust the pH by adding a pH adjusting agent to the mixed solution so as to be 0.01 to 1% by weight. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018166455-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011239709-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013192524-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2018180463-A1 |
| priorityDate | 2005-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.