http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-I702913-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_221108f78f6ae92011c9d8b3ebf56009 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C02F1-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-267 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C02F1-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-267 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-00 |
| filingDate | 2019-11-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_541540794fc12b4ca024247ce54ee89e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_48121a02ca7e30308ad19ca10f976925 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a362a53806b26ded77df22422b773b5c |
| publicationDate | 2020-09-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-I702913-B |
| titleOfInvention | Method for preparing drinks, water concentrate and drinks |
| abstract | A method for preparing a beverage, a water concentrate and a beverage thereof, the water concentrate meets the following conditions: a hardness between 10000ppm and 100000ppm, a calcium ion concentration between 300ppm and 10000ppm, and a concentration between 200ppm and 20000ppm A magnesium ion concentration between 30 ppm and 1000 ppm, a sodium ion concentration between 30 ppm and 1000 ppm, a potassium ion concentration between 30 ppm and 1000 ppm, a bicarbonate ion between 10 ppm and 300 ppm, and a sodium ion concentration between 6 and 9 The pH. By controlling the hardness and mineral composition of the water concentrate, it increases the affinity for amino acids, flavonoids, polyphenols, terpenoids, alkaloids and organic acids in coffee or tea beverages, in addition to enhancing beverages In addition to the taste and flavor, it also increases the content of beneficial substances to the human body. |
| priorityDate | 2018-11-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.