http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017205091-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ad53addbdafc08ea95aa60d84e2fa1f7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 |
| filingDate | 2016-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1a43b496f898a347fea6c5404d2e7c95 |
| publicationDate | 2017-11-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2017205091-A |
| titleOfInvention | Method for producing vegetable fruit juice |
| abstract | [PROBLEMS] To provide a method for producing a vegetable fruit juice capable of extracting natural sweetness from vegetables and fruits without causing miscellaneous taste, bitterness and astringency. SOLUTION: A method for producing vegetable fruit juice includes a procedure of squeezing 25 to 35 parts by weight of fruit juice containing citrus fruits containing vitamin C, and a green and yellow vegetable 45 to 45 containing β-carotene in the juice of citrus fruits. Add 55 parts by weight, crush and stir to reduce the acidity of the juice of the citrus fruit, and in the mixed juice with reduced acidity, cabbage 95-105 parts by weight, Komatsuna 45-55 parts by weight, and The procedure includes adding 95 to 105 parts by weight of apples in order, and crushing and stirring to produce a mixed juice. [Selection] Figure 1 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110447852-A |
| priorityDate | 2016-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 76.