http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-11224231-B2
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/C02F1-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-267 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C02F1-68 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-26 |
| filingDate | 2019-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-01-18-04:00^^<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 | 2022-01-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | US-11224231-B2 |
| titleOfInvention | Method for brewing beverage, water concentrate for brewing beverage, and beverage thereof |
| abstract | A method for brewing a beverage, a water concentrate for brewing the beverage and the beverage thereof are provided, wherein the water concentrate includes a hardness between 10,000 ppm and 100,000 ppm, a calcium ion concentration between 300 ppm and 10,000 ppm, a magnesium ion concentration between 200 ppm and 20,000 ppm, a sodium ion concentration between 30 ppm and 1,000 ppm, a potassium ion concentration between 30 ppm and 1,000 ppm, a bicarbonate ion between 10 ppm and 300 ppm, and a pH between 6 and 9. By controlling the hardness and mineral composition of the water concentrate, the invention increases the affinity to amino acids, flavonoid compounds, polyphenolic compounds, terpenoid compounds, alkaloids, and organic acids in coffee or tea beverages, and adds the content of substances which are helpful to the human body in addition to improving the taste and flavor of the beverages. |
| 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: 68.