http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2013230106-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_85e4b6b93fffb686a4865814e43e158b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2012-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f5c3869386dd4e3c48545790895a1bf6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_16b28da3d1016de44a2703e854b98497 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_890e88e831243a77372eb7bd4a759ada |
| publicationDate | 2013-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2013230106-A |
| titleOfInvention | Processed tea products and method for producing the same |
| abstract | [PROBLEMS] To provide a good sensory evaluation for the appearance of tea, which is a waste product when drinking, and the appearance such as light blue color, turbidity, particle sedimentation, flavor, etc., texture (drinking feeling), concentration feeling, etc. The present invention provides a processed tea product that can be obtained more efficiently, and can be efficiently consumed with catechins and other active ingredients that are environmentally friendly and are usually contained in tea leaves that are discarded as tea leaves. A processed tea product obtained by drying a tea extract, the content ratio of water-soluble solid content [A] and water-insoluble solid content [B] in the tea processed product, [A] / [B] is 0.5-40.0. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015059809-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014217392-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016013098-A |
| priorityDate | 2012-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.