http://rdf.ncbi.nlm.nih.gov/pubchem/patent/MX-2010007626-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d32d1557cfc35b0f5f222246292fc377 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-11 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/C12C5-023 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2010-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_664a73b3f5c3b1932eeb7079333ea9e8 |
| publicationDate | 2011-08-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | MX-2010007626-A |
| titleOfInvention | "RADOY" BEER COMPOSITION AND MANUFACTURING METHOD. |
| abstract | The invention relates to the food industry, in particular, to the composition of beer and its manufacture. The composition of beer includes water, malt, low fermentation yeast, hop extract and milk thistle solution, in the following proportion of components: water: 100 1 crushed malt: 10-50 kg low fermentation yeasts: 1.0 -3.0 1 hop extract: 10-30 g of the alpha acid milk thistle solution: 5-30 g / l 1 of the must. The mode includes the preparation of the malt mixture with water, sugaring the malt mixture with water, the separation of the must from the malt, cooking the must, fermentation, post-fermentation. At the beginning of cooking the must, the milk thistle is introduced, whose fruits are previously crushed in a crusher, with the adjusted distance between its rollers from 0 to 2.5 mm, the mill is mixed with water, heated to the temperature 70-150 ° C, and cook 45 mm. at 1.5 h., while the percentage of milk thistle fruits constitutes 1 to 99% by volume of the must. The composition of the beer and the mode of manufacture of the present invention give the possibility of obtaining a beer, which not only positively influences the human organism, that is, the liver and kidneys, but also has healing properties. |
| priorityDate | 2010-02-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.