http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2007207238-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0cdbbfb74666ded22e766ba631c0d3d6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_53d8ccb4975af09388da2808808f4644 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H6-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12H6-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2005-03-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_195d79f1ae4ffee62dcf493f685876bd http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_795123eb6044e7f8130ed001c0d52c15 |
| publicationDate | 2007-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2007207238-A1 |
| titleOfInvention | Method of Manufcturing Liquid Koji |
| abstract | An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable α-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa. According to the present invention, both enzymes of glucoamylase and acid-stable α-amylase are simultaneously produced with high yield in a balanced manner to allow the production of a liquid koji having enzymatic activities required for, for example, the brewing of shochu. By using the liquid koji, fermented foods and drinks such as shochu can be efficiently produced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010099164-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110603314-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8124374-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9228167-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010120119-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8715979-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2009280212-A1 |
| priorityDate | 2004-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 138.