http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2587626-C2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-243 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-385 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-46 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-28 |
| filingDate | 2011-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_886a4cf82e5975b56e9593bfd981747b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_438b4682c99ea48c25564c98e6f3c2fa http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d113ce474c7f0b6a6e211a87226c7582 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f9ca0c866964285950066d01fdb411f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_63ef5eb007ac42cb3bdba455a5d4d1c9 |
| publicationDate | 2016-06-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2587626-C2 |
| titleOfInvention | Concentrated coffee composition |
| abstract | FIELD: food industry. n SUBSTANCE: group of inventions relates to food industry. Concentrated coffee composition contains from 100 to 300 mg/g of chlorogenic acids (component A) in terms of content of dry solids and not more than 0.33 mg/g of 5-hydroxymethylfurfural (component B) in terms of content of dry solids. Content of dry solids ranges from 10 to 100 wt%. Weight ratio [(A 3 )/(A)] of content of dicaffeoylquinic acids (A 3 ) and chlorogenic acid (A) in terms of content of dry solids of concentrated coffee composition ranges from 0.05 to 0.16. Ratio [(D)/(C)] of area of peaks of 3-methylbutanal (D) and 2-methylpyrazine (C) is 0.1 or less, as measured by gas chromatographic and mass spectrometric analysis (GC/MS analysis) of concentrated coffee composition. Method of producing a concentrated coffee composition includes concentration of mixture roasted coffee beans and multistage extraction. Mixture of roasted coffee beans contains first roasted coffee beans having value L of 14-20, and second roasted coffee beans having value L from 25 to 40, and has average L from 21 to 28.5. n EFFECT: group of invention enables to obtain a product with good taste or aroma. n 13 cl, 2 tbl, 6 ex |
| priorityDate | 2010-10-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.