http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2016072114-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-06 |
| filingDate | 2015-07-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-05-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2016072114-A1 |
| titleOfInvention | Coffee bean extract with increased chlorogenic acid lactones and process for producing the same |
| abstract | Provided is a method for producing a coffee bean extract containing an increased amount of chlorogenic acid lactone, and a coffee bean extract obtained by the method for imparting a refreshing, bitter taste to a coffee flavored food such as a coffee beverage. To do. (A) Coffee beans are extracted with an aqueous solvent to obtain a concentrate of Bx 50 ° or more of the coffee bean extract or a dried product having a water content of 1% by mass to 10% by mass of the coffee bean extract. Step (b) includes a step of heating the concentrate or dried product obtained in the above step at 150 to 400 ° C. for 0.1 to 60 minutes while dehydrating with heating means. [Representative] None |
| priorityDate | 2014-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.