http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2020039283-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ebd29e377be70835e9f21f25fc06d893 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-104 |
| filingDate | 2018-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64909a9b39b100b55d85c0f6b0759e47 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_62b6e9ae4b4805767c8b49d27e28e980 |
| publicationDate | 2020-03-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2020039283-A |
| titleOfInvention | Method for producing cereal liquefied product, cereal liquefied product and method for suppressing free sugar content of cereal liquefied product |
| abstract | An object of the present invention is to achieve both low viscosity of liquefied cereals and suppression of free sugar content. The liquefied cereal production method according to the present invention comprises at least enzyme treatment. In the enzyme treatment, at least the raw material liquid containing cereals is subjected to the enzyme treatment. The enzymes used in this treatment are at least 4-α-glucanotransferase and / or maltotriohydrolase, cellulase, and protease. The viscosity of the liquefied cereal product according to the present invention is 500 mPa · s or less. The ratio of the sugar content to the total free sugar content of the cereal liquefaction is 0.09 to 0.30. [Selection diagram] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022102664-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023095840-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2022004402-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-7002624-B1 |
| priorityDate | 2018-09-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 140.