http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2015012866-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8fb9f44db08d1c42a53f3d28eaae416f |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-04 |
| filingDate | 2014-08-22^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3ed1baf8432e6541b88d08391dfe8c16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e9c519aaa5022a39bcdf28c5552725f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_18cb60f5cf2f5eafd24cc47f671c4d17 |
| publicationDate | 2015-01-22^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2015012866-A |
| titleOfInvention | Method for producing roasted coffee beans |
| abstract | The present invention provides a method for producing roasted coffee beans having a larger amount of chlorogenic acids and a further reduced amount of hydroxyhydroquinone. (A) Hydroxyhydroquinone and (B) in roasted coffee beans are obtained by heat-treating green coffee beans at a temperature of less than 200 ° C. for 5 to 250 minutes under a vacuum of 7 kPa or less. Roasted coffee having a mass ratio [(A) / (B)] to chlorogenic acids of 55 × 10 −4 or less and a chlorogenic acid content in the roasted coffee beans of 2.8 to 8% by mass Bean manufacturing method. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2017051132-A |
| priorityDate | 2014-08-22^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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