http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101713507-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-246 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate | 2007-10-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101713507-B1 |
| titleOfInvention | Coffee drink |
| abstract | The present invention provides a coffee beverage having neither brittleness nor emulsion stability, and which does not cause sedimentation and fat separation even when subjected to a high temperature disinfection treatment at the time of manufacture or a long-term preservation after production. A polysaccharide derived from a coffee beverage obtained by adding a polyglycerin fatty acid ester having a polymerization degree of 2 to 5 to a coffee extract treated with a sugar alcohol or a coffee extract in a coffee beverage is at least one of the following conditions (A) to (C) A coffee drink satisfying. (A) 50% or more of the peak area corresponding to the molecular weight of 5000 to 100000 of the polysaccharide measured by gel permeation chromatography is decreased by the polysaccharide low molecular weight treatment. (B) has a molecular weight peak value of the polysaccharide at a molecular weight of 1000 to 4000 as measured by gel permeation chromatography. (C) The weight average molecular weight of the polysaccharide measured by gel permeation chromatography is 1000 to 6000. |
| priorityDate | 2006-10-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 93.