http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013252124-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cd63a4b048beb8a2db32b3c2b3a74e57 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a6c4a0593345c69f30806359dc1def53 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 |
| filingDate | 2012-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d64202b99032b5fc299d4a09452448a9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_997f1928e7b50a5a23e3d6eefd1c3700 |
| publicationDate | 2013-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013252124-A |
| titleOfInvention | Container filled with brewed vinegar |
| abstract | A transparent container-filled brewing vinegar containing blueberry fruits and a method for producing the same are provided, through which the anthocyan extraction process of blueberry fruits can be seen through, and an appropriate drinking time can be selected. A frozen bottle of blueberries is placed in a transparent bottle that can be substantially seen through, and brewed vinegar is hot-filled at about 80 ° C. (fermentation stop treatment). Thereby, the useful component containing the anthocyan of a blueberry fruit is gradually extracted by brewing vinegar in a transparent bottle, and brewing vinegar deepens an anthocyan color tone. At the same time, the blueberry fruit floating on the upper layer of the brewed vinegar gradually settles and settles at the bottom of the bottle. From this anthocyan color change and fruit settling position, the consumer can select a suitable vinegar drinking time. [Selection] Figure 1 |
| priorityDate | 2012-06-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.