| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c62d4b78ae04e8c83c40875bfddbc497
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2b0d25aaae11d3d80301b5fe97dc4a37
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3415cdea463c93f5a5cde1d1b07e826b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05a6c5aeb4e5486bdbcbbf791b5a6038
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7efc777e452c5c9f48168e61ff85a2ce |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12C3-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-56
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-54
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 |
| classificationIPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C3-04 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate |
2012-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5b8f432531b48ebacf3d2ca6b397d23
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d5c5fe8924ff4c9f9ce710ba739b87db
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b94b370e3a0c94296addebc8343b7827
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cfbc681911b13bf895ce92f2ad2b18bb |
| publicationDate |
2013-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2013027369-A1 |
| titleOfInvention |
Method for producing alcohol-free beer-taste sparkling beverage having fruity aroma imparted thereto with reduced off flavor |
| abstract |
The purpose of the present invention is to provide: a method for producing an alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor; and an alcohol-free beer-taste sparkling beverage, which has a fruity aroma imparted thereto with a reduced off flavor, produced by the aforesaid production method.nThe "method for producing an alcohol-free beer-taste sparkling beverage which has a fruity aroma imparted thereto with a reduced off flavor" according to the present invention is characterized by using, as hop or hop components to be used in a step for boiling liquid starting materials, hop or hop components that have been stored and aged in a state being in contact with air, or boiling hop or hop components in the liquid starting materials, so that the myrcene, linalool and nerol contents of the beer-taste sparkling beverage are adjusted to satisfy five specific numerical ranges. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018011587-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106442756-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106442756-B
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021036921-A |
| priorityDate |
2011-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |