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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b054ffd9cc8c13a60eb6d74d4fe9b8ff
classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-021
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-385
filingDate 2016-08-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2019-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_041e4e31590161858e703a65ad5df841
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0e3d59113af7daf60c6751133fdbe3d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba44f27ba186294c29816eae3909a566
publicationDate 2019-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber TW-I657136-B
titleOfInvention Method for producing beer-like foaming beverage
abstract The present invention provides a method of producing a beer-foaming beverage such as a low-sugar mass, although the ratio of use of wheat to the fermentation material is high, without excessive dilution. The present invention relates to a method for producing a beer-like sparkling beverage, which comprises the steps of: saccharifying a mixture of a fermented raw material and a raw material water having a ratio of 30% or more to prepare a wort; and a fermentation step in which the bud is inoculated with yeast to carry out fermentation; and in the above brewing step, the saccharide is saccharified by glucoamylase, or glucoamylase and pullulanase to produce a saccharide in the beverage A beer sparkling beverage with a content of less than 0.5 g/100 mL.
priorityDate 2015-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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