http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070101332-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97e9e32f4fd149e2749c327165e8565c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C12-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-053 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 |
| filingDate | 2006-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0d8659715554b3e91e43bf1f561de24a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a2c0ba7b991d390bcb360b1a46ef176e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c3f7b1828e12eeb615749de3f716c28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cddf5d6d2c5e957ccbd352fc4119d48b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b2321534942b7cbc19654ebe66ea0e0 |
| publicationDate | 2007-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070101332-A |
| titleOfInvention | Method for producing foamed alcoholic beverage and foamed alcoholic beverage prepared using the method |
| abstract | A pre-fermentation liquor is prepared using raw materials and water which improve the quality of generation and foaming of syrup, nitrogen source, hops, pigments, and foam containing carbon sources without using barley, wheat and malt. A method for preparing beer-flavored foamed alcoholic beverages in which fermentation is carried out using yeast, which has a high endo type protease activity as part of the raw material, and adds proteolytic enzymes that partially decompose the high-molecular protein together with the pea protein at the step of injection. By the reaction treatment, it is possible to provide a beer-flavored foamed alcoholic beverage and a method for producing the same, which further improves foam characteristics. The ratio of the amount of protease to be added is 10 times the concentration of pea protein, and the amount of enzyme is 0.5 to 2% per pea protein relative to pea protein, the enzyme reaction temperature is 80 to 85 ° C., and the reaction time is 30 minutes. This is preferred. |
| priorityDate | 2005-01-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.