http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016131564-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_76bad6ee9d1bbf0346147ac15030d6a9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-46 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-0155 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2015-05-08^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a79011893b8275420f1d6621504f621e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3f443697bca11f8be24a02a77c2a1c0e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ae15c9294eed69dbc4457074178830f0 |
| publicationDate | 2016-07-25^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2016131564-A |
| titleOfInvention | Sterilization method |
| abstract | An object of the present invention is to provide a sterilization method capable of completely removing general bacteria and heat-resistant spores in a production process of a burdock extract beverage and maintaining a desirable flavor of burdock. The dried burdock and water are sealed in a double kettle pressure cooker. A first low-temperature and low-pressure sterilization step is performed, and after heating the mixed solution of burdock and water to a first predetermined temperature, the heating is stopped after continuously heating for a first predetermined time or more. Open the pan lid and remove the burdock cake. A second high-temperature and high-pressure sterilization step is performed, and after heating the burdock extract to a second predetermined temperature, the heating is stopped after continuously heating for a second predetermined time or longer. Finally, the burdock extract is cooled to room temperature, and a burdock extract beverage free from general bacteria and heat-resistant spores is obtained. The burdock extract beverage retains the original preferred flavor of burdock by a two-stage sterilization method at different temperatures. [Selection] Figure 2 |
| priorityDate | 2015-01-15^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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