http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H07143872-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a96a0c6720fd3ca29fe8740ecf1996be |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 1993-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_abd55ef8051124ff1d2dade45f3516ee http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb7119f7b43ae527284f9dd8c44415f0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d34088f067406de908439d64e333c1cd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_952e54797ff7ae87a7f07b6ecf2ae599 |
| publicationDate | 1995-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H07143872-A |
| titleOfInvention | Sake production method |
| abstract | (57) [Summary] [Object] The object of the present invention is to use an acid-saccharified glucose containing α-linked oligosaccharides such as nigerose and β-linked oligosaccharides such as gentibose having a bitter taste as brewing sugars. Another object of the present invention is to provide a method for producing sake, which is capable of obtaining a 3-fold brewed sake and a synthetic sake that have a rich taste and a refreshing taste. [Structure] In the method for producing sake according to the present invention, the content of pure glucose in solids as brewing sugar is 5/100. It is characterized by using acid saccharified glucose which exceeds 0 and in which oligosaccharides coexist. [Effect] According to the present invention, a disaccharide having a β-bond or an acid saccharified glucose containing a disaccharide having a β-bond as an accessory component, or a disaccharide having an α-bond and a β-bond, or α By using acid-saccharified glucose containing a disaccharide having a -bond and a β-bond as an accessory component as a brewing saccharide, mellow bitterness and richness can be obtained as compared with the conventional triple-brewed sake and synthetic sake. It is possible to provide a novel method for producing sake having a rich and rich flavor. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017038542-A |
| priorityDate | 1993-11-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.