http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20120048324-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f61c04e4bc241acc973eecd1e67c9aa2 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-24 |
| filingDate | 2010-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b4682c28771356572fa94f86fc8b35bf |
| publicationDate | 2012-05-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20120048324-A |
| titleOfInvention | Making method of coffee liquid for coffee beverage except milk |
| abstract | The present invention relates to a method for producing a coffee beverage for milk beverages containing milk, more specifically 10-50% by weight, 5-30% by weight sugar, 0.01-0.2% by weight emulsifier, 0.01-0.2% by weight stabilizer Adding 0.01 to 0.1% by weight of acidity regulator, 1 to 10% by weight of functional ingredient and the balance of purified water and mixing to obtain a coffee liquid mixture; The coffee liquid mixture is filtered and then subjected to ultra high temperature sterilization at 130-140 ° C. for 20-40 seconds and then cooled to 4-10 ° C. to obtain coffee liquid, the coffee beverage comprising milk The present invention relates to a method for preparing a coffee liquid, a method for drinking a coffee beverage using the coffee liquid prepared by the same method, and a coffee liquid prepared by the same method. The present invention overcomes the shelf life limitation due to the addition of milk by separating the milk having a relatively short shelf life by preparing a coffee beverage for the coffee beverage containing milk, by adding milk in the final product tasting step to drink Providing the freshest coffee drink. In addition, by varying the ratio of the liquid and the type of milk added during drinking, such as whole milk, low-fat milk, skim milk, it is possible to meet the various needs of consumers for coffee concentration and fat content control, There is an industrial applicability as it contains functional ingredients at the time of manufacture, which can provide an excellent effect on consumers in functionality and / or nutrition, thus contributing to industrial development in the beverage sector, particularly in the food sector of coffee-related beverages. |
| priorityDate | 2010-11-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.