http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019170194-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/A23L2-00 |
| filingDate | 2018-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2414945e67d9756d689075c857b75974 |
| publicationDate | 2019-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019170194-A |
| titleOfInvention | Carbonated drink |
| abstract | The present invention provides a carbonated beverage having improved bitterness derived from carbonic acid in a carbonated beverage designed with a fine sugar. The present invention includes a sweetener and a sour agent, and further includes at least one aroma component of a scent of green leaves selected from the group consisting of trans-2-hexenal, hexanal, and cis-3-hexenol, and has an acidity Is a carbonated beverage containing 0.01 to 0.08, a sweetness of 0.3 to 7.0, and a pH of 5.0 or less, and a carbonated beverage containing a sweetener and a sour agent, Furthermore, the odor component of the scent of one or more green leaves selected from the group consisting of trans-2-hexenal, hexanal, and cis-3-hexenol is contained, and the acidity is adjusted to 0.01 to 0.08, A method for producing a carbonated beverage, wherein the sweetness is adjusted to 0.3 to 7.0 and the pH is adjusted to 5.0 or less. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-6931433-B1 |
| priorityDate | 2018-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 79.