http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2021065239-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18199574efe46e7bdcf0d87e555d81da |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2021-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7d9b86e5fc127b47c7bd85e1593a49a1 |
| publicationDate | 2021-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2021065239-A |
| titleOfInvention | Semi-fermented tea leaves, flavored semi-fermented tea leaves, mixed tea leaves containing semi-fermented tea leaves or flavored semi-fermented tea leaves, semi-fermented tea leaves, extracts from flavored semi-fermented tea leaves or mixed tea leaves, foods and drinks containing extracts |
| abstract | PROBLEM TO BE SOLVED: To enable the production of semi-fermented tea having different degrees of fermentation through a simple processing method instead of the conventional method for producing semi-fermented tea, to easily control the speed and degree of fermentation, to reduce bitterness, and to use water. Obtain a semi-fermented tea with a deep color, richness and depth, and a high aroma, and its manufacturing method. According to the present invention, a step of wilting brown blue and, after wilting, crushing, kneading, deep shaking, or any combination thereof, on the whole tissue of brown blue including the front surface and the back surface or the whole tissue cells. The process of damaging the tea, the process of fermenting the tea blue that has been damaged everywhere, the process of killing the tea blue when the tea blue reaches the target fermentation degree in the fermentation process, and the process of drying the killed tea blue. It is a method for producing semi-fermented tea including. [Selection diagram] None |
| priorityDate | 2006-11-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.