http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021040553-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 | 2019-09-12-04:00^^<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 | 2021-03-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021040553-A |
| titleOfInvention | Method for producing cereal liquid, method for suppressing free sugar content of cereal liquid and cereal liquid, and method for improving enzyme reactivity |
| abstract | PROBLEM TO BE SOLVED: To achieve both low viscosity of cereal liquefied material and suppression of free sugar content. SOLUTION: The method for producing a cereal liquefied product according to the present invention comprises at least an enzyme treatment. In the enzyme treatment, at least the raw material liquid containing cereals is enzyme-treated. The cereals used in this process are roasted. The viscosity of the cereal liquefied product according to the present invention is 500 mPa ยท s or less. The ratio of the sugar content to the total free sugar content of the cereal liquefied is 0.09 to 0.30. The degree of gelatinization of starch in the cereal liquid is 60% or more. [Selection diagram] None |
| priorityDate | 2019-09-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 144.