http://rdf.ncbi.nlm.nih.gov/pubchem/patent/IE-S980602-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4053699284efc84b90645f271b413bc3 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 1998-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2ec6b810d2c4e1f4265eca590149b807 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_694f2f44eda7ac5e272183d92f5f2c39 |
| publicationDate | 1998-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | IE-S980602-A2 |
| titleOfInvention | A method for manufacturing a beverage |
| abstract | A liquid fruit puree-based beverage is manufactured by first tempering a frozen puree concentrate to a temperature of from 1 degree celcius to 4 degrees celcius over a period of at least 24 hours. The tempered puree with water, sweetening agent and acidity regulator are added to a vessle, the ingredients in the vessel are then blended to substantially exclude air entrainment in the mixture. A pre-set volume of the liquid puree mixture thus formed is filled into a bottle (20) which is closed with a closure. The bottles (20) are then passed through a pasteuriser at a temperature and for a time to transfer at least 1000 pasteurisation units to the puree mixture, and the bottles (20) of pasteurised puree mixture are packaged. |
| priorityDate | 1998-07-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 13.