http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018371384-A1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7abafe538886c9684c458dec4d2d4725 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C1-047 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C1-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C1-02 |
| filingDate | 2016-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_135ac82394b37468861eaea37ee79019 |
| publicationDate | 2018-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-2018371384-A1 |
| titleOfInvention | Method for producing rooting-suppressed malt |
| abstract | A method for producing malts, including steeping barley in steeping water containing phosphoric acid, and a method for producing foodstuff (for example, a fermented beverage, a malts-applicable beverage, a beer-taste beverage, and whisky), including using malts prepared by the method as a raw material According to the method of the present invention, rooting-suppressed malts can be efficiently produced, so that the productivity of malting (an yield of malting) can be improved. In addition, foodstuff using the malts obtained has an enhanced rich taste while suppressing acridity, so that the foodstuff can provide a new taste as luxury products. |
| priorityDate | 2015-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 106.