http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060015735-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97ddd4d1d0ebc8a7d2c8e7d214d08cf3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C1-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C1-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 |
| filingDate | 2004-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_68a0281137f75f0344a05f804b12fe2f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_66b4be35bfbf3af9db0dc35402de9258 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7434e981ae83fcd6bb35901b98534fab http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b000f33eedf3554c4727279e3176e5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_20add3b32770cd547f6341ce0e74fa6f |
| publicationDate | 2006-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060015735-A |
| titleOfInvention | Preparation of malt-based beverages using malt fractionated by tissue |
| abstract | It is to provide a method for producing a malt-based beverage, which allows the malt barley, which is a raw material of the malt-based beverage, to be separated by tissue to adjust the ingredients affecting the flavor, foam quality, flavor stability and suspension stability of the malt-based beverage. Dry malt barley is divided into endosperm, endothelial layer, grain, infant, malt, or unseparated fractions thereof, and the fractions of the fractionated tissues are singly or plurally mixed, and further, the total malt before separation is formulated. It is a manufacturing method of the malt used beverage which prepared the raw material of malt used drink, and was able to adjust the component which influences the flavor, foam quality, flavor stability, and suspension stability of the malt used drink. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200070437-A |
| priorityDate | 2003-05-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.