http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019097521-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0595453c678519c79a3ff454e21480a7 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-56 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12C5-02 |
| filingDate | 2017-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8dc72a0a5e8aeb3c2599523839b33e30 |
| publicationDate | 2019-06-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019097521-A |
| titleOfInvention | Beer Taste Beverage, Method of Producing Beer Taste Beverage, and Method of Improving Flavor of Beer Taste Beverage |
| abstract | An object of the present invention is to provide a beer-taste beverage having a large difference between acidity and bitterness and having a clean aftertaste, a method for producing a beer-taste beverage, and a method for improving the flavor of the beer-taste beverage. A beer-taste beverage according to the present invention contains an acidulant, a bittern and an inulin, and the content of the inulin is 0.2 to 7.0 w / v%. The method for producing a beer-taste beverage according to the present invention includes the steps of containing an acidulant, a bittern and a inulin, and setting the inulin content to 0.2 to 7.0 w / v%. The method for improving the flavor of a beer-taste beverage according to the present invention is a flavor-improving method for increasing the difference between the acidity and bitterness of a beer-taste beverage containing an acidulant and a bittern, and making the aftertaste clearer. A beer taste drink is made to contain inulin, and content of the said inulin shall be 0.2-7.0 w / v%. 【Selection chart】 None |
| priorityDate | 2017-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 82.