| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_50643ec90f27959ed110e33095edfff3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_20309cdaa0491918b16093aa95571bf3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97ddd4d1d0ebc8a7d2c8e7d214d08cf3
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7b3899c91781ed979d27d743a5b1f9b2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dd5403bdd617bbd4ca16d8e73fffca2c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C7-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C5-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-25
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C7-04 |
| filingDate |
2005-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1965a90bb4c0f0e77fe9a21fe85e91f1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6d6d576dcb13de85758e7ea664a5f823
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_788d336319d67a7530d0cf6a5036c72a
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a514b6e07734a0b97bb38863daf10e2f |
| publicationDate |
2006-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2006059571-A1 |
| titleOfInvention |
Method of producing fermented drink by using raw fermentation liquor with low maltotriose content |
| abstract |
It is intended to provide a fermented drink being free from sweet aftertaste and having little off-flavor by using a method which scarcely affects the major flavor characteristics and is highly acceptable to consumers. The content of metabolizable trioses in a raw fermentation liquor or a fermentation liquor is controlled so that the unmetabolized sugars remaining during the fermentation step do not mainly comprise trioses. More specifically speaking, the content of trioses in the metabolizable sugars contained in the raw fermentation liquor is regulated to 25% by weight or less and then the fermentation is performed. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015154743-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015154742-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015154740-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015154745-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015154737-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015154747-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2010130902-A |
| priorityDate |
2004-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |