http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101549889-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-804 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-08 |
| filingDate | 2013-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2015-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101549889-B1 |
| titleOfInvention | Coffee Tea Composition Comprising Coffee Powder and Arrowroot Powder and Method for Preparing the Same |
| abstract | The present invention relates to a process for producing a mixed powder of ground coffee bean powder and ground coffee powder, a coffee composition comprising a mixed powder prepared by the above method, and a coffee bean powder product comprising the coffee composition. In the present invention, the content of caffeine contained in the coffee powder can be reduced by adding the coffee powder to the coffee powder, and the various polyphenols and flavonoids contained in the coffee powder can be used as antioxidants . In addition, the root powder does not affect the original taste of the coffee, but it can reduce the bitter taste, increase the sweetness, and greatly improve the preference of the coffee. |
| priorityDate | 2013-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 95.