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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16
filingDate 2002-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_695e07c4efb0e070e26074ab0698c24e
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fda22a1030a5066e41ad09be759381a4
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7487373ff38b984a380ad199c55676e9
publicationDate 2003-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber JP-2003230358-A
titleOfInvention Manufacturing method of fermented tea beverage and semi-fermented tea beverage
abstract (57) Abstract: Fermented tea leaves or semi-fermented tea leaves are extracted with water at a temperature lower than 10 ° C. (first step), and 50% water is extracted from the extraction residue of the first step. A fermented tea beverage that is extracted with warm water of at least ℃ or more (second step), and the extract (A) obtained in the first step and the extract (B) obtained in the second step are mixed and then sterilized. Or a method for producing a semi-fermented tea beverage. According to the present invention, it is possible to obtain a fermented tea beverage or semi-fermented tea beverage having a high “smell” and a low “smell taste” even after sterilization, and having a good “aftertaste”.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007174981-A
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2010109646-A1
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2007006758-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-4520396-B2
priorityDate 2002-02-08-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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