http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015008724-A
Outgoing Links
Predicate | Object |
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assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b32d9054680d3a668dff6dde9d8e4185 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 |
filingDate | 2013-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3c43240697c750dd60b92e608c2a8068 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e988073877b62ea65f31798c65a803c |
publicationDate | 2015-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | JP-2015008724-A |
titleOfInvention | Beverages excellent in maintaining health and good taste and method for producing the same |
abstract | [PROBLEMS] To provide a basic beverage material that does not cause excessive intake of calories and sugar even in a large amount of drink, and has a high intake of dietary fiber and vitamins, and has a stable acidity and sweetness as well as a distinctive color and flavor. A beverage having a wide range of concentration is provided by simple and inexpensive formation, and by mixing and mixing clean water in the beverage base material at an appropriate ratio. A beverage base material made of rhubarb or a beverage secondary material made by crushing vegetables or fruits imparting a color or flavor peculiar to the beverage base material is mixed in a ratio of 3 to 8% by weight, and 45 to 55% by weight of sugar 3 with respect to the total weight is mixed and boiled to form a beverage base 5 having a reticulability and a water solubility and a moisture content of 30 to 40%. Then, the clean water 6 is stirred and mixed to dissolve and dilute the water content to 50 to 90%. [Selection] Figure 2 |
priorityDate | 2013-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.