METHOD FOR IMPROVING AFTERTASTE OF CARBONATED BEVERAGE
PROBLEM TO BE SOLVED: To provide a carbonated beverage with an improved aftertaste and a carbonic acid-containing alcoholic beverage with an improved aftertaste to be prepared using the carbonated beverage.SOLUTION: The carbonated beverage contains at least one kind of condensed phosphate and phosph...
Gespeichert in:
| Hauptverfasser: | , , |
|---|---|
| Format: | Patent |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | KOMINE TETSUYA FUJIKI YURIKO WAKAMIYA KEN |
| description | PROBLEM TO BE SOLVED: To provide a carbonated beverage with an improved aftertaste and a carbonic acid-containing alcoholic beverage with an improved aftertaste to be prepared using the carbonated beverage.SOLUTION: The carbonated beverage contains at least one kind of condensed phosphate and phosphoric acid. A ratio of the total weight of the condensed phosphate and the weight of the phosphoric acid is 1:0.05-1:0.5. |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2013005786A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2013005786A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2013005786A3</originalsourceid><addsrcrecordid>eNrjZDDzdQ3x8HdRcPMPUvD0DQjyD_P0c1dwdAtxDQpxDA5xVfB3U3B2DHLy93MMcXVRcHINcw1ydHflYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBobGBgam5hZmjsZEKQIAX74oUA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR IMPROVING AFTERTASTE OF CARBONATED BEVERAGE</title><source>esp@cenet</source><creator>KOMINE TETSUYA ; FUJIKI YURIKO ; WAKAMIYA KEN</creator><creatorcontrib>KOMINE TETSUYA ; FUJIKI YURIKO ; WAKAMIYA KEN</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide a carbonated beverage with an improved aftertaste and a carbonic acid-containing alcoholic beverage with an improved aftertaste to be prepared using the carbonated beverage.SOLUTION: The carbonated beverage contains at least one kind of condensed phosphate and phosphoric acid. A ratio of the total weight of the condensed phosphate and the weight of the phosphoric acid is 1:0.05-1:0.5.</description><language>eng</language><subject>BEER ; BIOCHEMISTRY ; CHEMISTRY ; ENZYMOLOGY ; FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; METALLURGY ; MICROBIOLOGY ; MUTATION OR GENETIC ENGINEERING ; OTHER ALCOHOLIC BEVERAGES ; PREPARATION THEREOF ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; SPIRITS ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES ; VINEGAR ; WINE</subject><creationdate>2013</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130110&DB=EPODOC&CC=JP&NR=2013005786A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76290</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20130110&DB=EPODOC&CC=JP&NR=2013005786A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>KOMINE TETSUYA</creatorcontrib><creatorcontrib>FUJIKI YURIKO</creatorcontrib><creatorcontrib>WAKAMIYA KEN</creatorcontrib><title>METHOD FOR IMPROVING AFTERTASTE OF CARBONATED BEVERAGE</title><description>PROBLEM TO BE SOLVED: To provide a carbonated beverage with an improved aftertaste and a carbonic acid-containing alcoholic beverage with an improved aftertaste to be prepared using the carbonated beverage.SOLUTION: The carbonated beverage contains at least one kind of condensed phosphate and phosphoric acid. A ratio of the total weight of the condensed phosphate and the weight of the phosphoric acid is 1:0.05-1:0.5.</description><subject>BEER</subject><subject>BIOCHEMISTRY</subject><subject>CHEMISTRY</subject><subject>ENZYMOLOGY</subject><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>METALLURGY</subject><subject>MICROBIOLOGY</subject><subject>MUTATION OR GENETIC ENGINEERING</subject><subject>OTHER ALCOHOLIC BEVERAGES</subject><subject>PREPARATION THEREOF</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>SPIRITS</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><subject>VINEGAR</subject><subject>WINE</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2013</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDDzdQ3x8HdRcPMPUvD0DQjyD_P0c1dwdAtxDQpxDA5xVfB3U3B2DHLy93MMcXVRcHINcw1ydHflYWBNS8wpTuWF0twMSm6uIc4euqkF-fGpxQWJyal5qSXxXgFGBobGBgam5hZmjsZEKQIAX74oUA</recordid><startdate>20130110</startdate><enddate>20130110</enddate><creator>KOMINE TETSUYA</creator><creator>FUJIKI YURIKO</creator><creator>WAKAMIYA KEN</creator><scope>EVB</scope></search><sort><creationdate>20130110</creationdate><title>METHOD FOR IMPROVING AFTERTASTE OF CARBONATED BEVERAGE</title><author>KOMINE TETSUYA ; FUJIKI YURIKO ; WAKAMIYA KEN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2013005786A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2013</creationdate><topic>BEER</topic><topic>BIOCHEMISTRY</topic><topic>CHEMISTRY</topic><topic>ENZYMOLOGY</topic><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>METALLURGY</topic><topic>MICROBIOLOGY</topic><topic>MUTATION OR GENETIC ENGINEERING</topic><topic>OTHER ALCOHOLIC BEVERAGES</topic><topic>PREPARATION THEREOF</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>SPIRITS</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><topic>VINEGAR</topic><topic>WINE</topic><toplevel>online_resources</toplevel><creatorcontrib>KOMINE TETSUYA</creatorcontrib><creatorcontrib>FUJIKI YURIKO</creatorcontrib><creatorcontrib>WAKAMIYA KEN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>KOMINE TETSUYA</au><au>FUJIKI YURIKO</au><au>WAKAMIYA KEN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR IMPROVING AFTERTASTE OF CARBONATED BEVERAGE</title><date>2013-01-10</date><risdate>2013</risdate><abstract>PROBLEM TO BE SOLVED: To provide a carbonated beverage with an improved aftertaste and a carbonic acid-containing alcoholic beverage with an improved aftertaste to be prepared using the carbonated beverage.SOLUTION: The carbonated beverage contains at least one kind of condensed phosphate and phosphoric acid. A ratio of the total weight of the condensed phosphate and the weight of the phosphoric acid is 1:0.05-1:0.5.</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | eng |
| recordid | cdi_epo_espacenet_JP2013005786A |
| source | esp@cenet |
| subjects | BEER BIOCHEMISTRY CHEMISTRY ENZYMOLOGY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES METALLURGY MICROBIOLOGY MUTATION OR GENETIC ENGINEERING OTHER ALCOHOLIC BEVERAGES PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SPIRITS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES VINEGAR WINE |
| title | METHOD FOR IMPROVING AFTERTASTE OF CARBONATED BEVERAGE |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-03T12%3A00%3A42IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=KOMINE%20TETSUYA&rft.date=2013-01-10&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2013005786A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |