http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102221000-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-063 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H1-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-06 |
| filingDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102221000-B1 |
| titleOfInvention | Fermented malt beverage and production method therefor |
| abstract | The present invention provides a fermented malt beverage having a remarkably low sugar content, and a method for producing the fermented malt beverage, regardless of the proportion of malt used in the starchy raw material. In the method for producing a fermented malt beverage of the present invention, malt is used as a raw material, glucoamylase is added in at least one of the preparation step and fermentation step, and transglucosidase is added in the fermentation step. It is characterized. The fermented malt beverage of the present invention is characterized in that the amount of malt used is 65 to 100% by mass in the fermentation raw material, and the sugar content is less than 0.5 g/100 mL. |
| priorityDate | 2013-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.