| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85e4b6b93fffb686a4865814e43e158b |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C3-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate |
2004-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate |
2010-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8b17dccdf0ead238c67c5e0bd24a2970
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b31fa317136dfebaf3167cde1ad6886
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_890e88e831243a77372eb7bd4a759ada
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_76514401b0beb5146a62df2c543ec202
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3d30452c20c65b91a7681e15cd981740
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_58cb7f3d08e392aae294d5ade9361351 |
| publicationDate |
2010-03-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
US-7682643-B2 |
| titleOfInvention |
Method for manufacturing containered green tea beverage |
| abstract |
To provide a new manufacturing method of containered green tea beverage suited for selling hot. A step of eliminating silica was introduced in the manufacturing process, wherein the silica is eliminated after adding silica to a tea extract obtained by extracting green tea leaves to adsorb the sediment component present in tea extract to the silica. By adding silica to the tea extract and bringing them into contact, the proteins and polysaccharides causing secondary sediment can be selectively adsorbed and decreased, allowing the occurrence of sediment to be prevented, even when selling the beverage hot. Furthermore, it allows a large amount of flavor component to be left. Further more, a large amount of catechins can be left in the beverage, allowing the growth of heat-resistant bacteria to be inhibited by the antibacterial action of catechins. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8871108-B2 |
| priorityDate |
2004-02-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |