| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7abafe538886c9684c458dec4d2d4725 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C13-00 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C13-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-026
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-06 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-06
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-04 |
| filingDate |
2015-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5fde4b93e02b0a707de2db7da0163991
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_674448963ff9d325470af32c6e5220a0
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28bf7f369183f44e3f805323d08c50f1 |
| publicationDate |
2017-09-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-2017275577-A1 |
| titleOfInvention |
Method for producing saccharified moromi |
| abstract |
A method for producing a saccharified mash comprising drawing out a part of a mash to be saccharified into a tank, heating the part, and returning the part and mixing with the remainder part, characterized in that the method comprises heating the drawn-out mash to be saccharified in a copper tube. A beer using a saccharified mash obtained by the production method of the present invention allows to control the generation of factors that would be regarded as negative in sensory aspect such as “burnt taste,” and shows overall excellent flavor such as being excellent in body, aroma and taste, so that a new taste can be provided as a luxurious product. |
| priorityDate |
2014-09-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |