http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018191601-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5c79afb61d72fda1ab8400b98a08746e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 |
| filingDate | 2017-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_597bc073526137b1fa2108fe38f3c384 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2414945e67d9756d689075c857b75974 |
| publicationDate | 2018-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018191601-A |
| titleOfInvention | Fruit juice-containing beverage |
| abstract | [Problem] To provide a fruit juice-containing beverage having a fruit juice ratio of 1 to 5% and having a fruit juice feeling enhanced when drunk, a method for producing the same, and a method for enhancing the fruit juice feeling. A fruit juice-containing beverage having a fruit juice ratio of 1 to 5%, wherein the content of ethyl butyrate in the beverage is 0.75 to 1.5 ppm. A fruit juice-containing beverage that preferably contains citrus fruit juice. It is a carbonated beverage, and it is further preferable that the gas pressure is 0.25 to 0.34 MPa. A method for producing a fruit juice-containing beverage comprising blending fruit juice in a liquid raw material so as to have a fruit juice ratio of 1 to 5% and adjusting the ethyl butyrate content in the beverage to 0.75 to 1.5 ppm. Juice sensation felt when drinking the juice-containing beverage, including adjusting the ethyl butyrate content in the beverage to 0.75 to 1.5 ppm in the production of the juice-containing beverage having a fruit juice ratio of 1 to 5% How to enhance. [Selection figure] None |
| priorityDate | 2017-05-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.