http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2019526287-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2108 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F2200-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-465 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-145 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate | 2017-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-09-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2019526287-A |
| titleOfInvention | Method for producing functional coffee containing peanut sprout extract and functional coffee by the production method |
| abstract | The present invention relates to a method for producing functional coffee containing a peanut sprout extract and to functional coffee by the production method, and features of functional substances effective for health without impairing the aroma and taste unique to coffee. The purpose is to provide functional coffee that has not only palatability but also health functionality by making the best use of it. A method for producing a functional coffee according to an embodiment of the present invention includes a step of roasting coffee beans and a solution of a peanut sprout extract while rotating hot roasted coffee beans. And spraying the coffee beans on the coffee beans. [Selection] Figure 1 |
| priorityDate | 2016-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.