http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2022156828-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d30793a93ad27c1186767d4e41d5b3d0 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2021-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f15a2289e3f853af623b7b9c5263567c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c8d3c57393b020cc72a7f6d9e9ea8732 |
| publicationDate | 2022-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2022156828-A |
| titleOfInvention | Method for producing fermented tea |
| abstract | [PROBLEMS] To provide a drying method capable of retaining, in tea leaves in a dry state, the aroma peculiar to fermented tea, which is generated in the process of producing fermented tea. In the method for producing fermented tea, the tea leaves that have undergone at least either the withering process or the fermentation process are dried under reduced pressure to suppress the loss of fermented tea aroma components and retain the aroma peculiar to fermented tea. dried tea leaves can be obtained. The reduced pressure condition during drying is preferably 610 Pa or less, and the tea leaves are preferably in a frozen state during reduced pressure. In addition, by compression-molding the tea leaves before drying, the loss of aromatic components during drying and storage after drying can be further suppressed. [Selection figure] None |
| priorityDate | 2021-03-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 46.