http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100384902-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 |
| filingDate | 1999-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2003-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2003-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100384902-B1 |
| titleOfInvention | A green tea which is added an extract of ginseng and licorice, and its manufacturing method |
| abstract | The present invention relates to a healthy green tea added with ginseng or red ginseng, licorice concentrate, and a method for producing the same.n n n Manufacturing ginseng or red ginseng, licorice concentrate,n n n Harvesting, screening and ripening the leaves;n n n Roasting the tea leaves at a temperature of 210 to 230 ° C. for 140 to 150 seconds, and cooling them;n n n The above-mentioned tea leaves are divided into primary and secondary processes in sequence, keeping in mind, releasing, and heavy oil according to the standard of regulation;n n n Drying the leaves first and cooling the leaves and drying them again secondly;n n n Spraying a mixture of ginseng or red ginseng and licorice concentrate prepared before the dried leaves, drying and cooling the tea leaves;n n n The present invention relates to a healthy green tea added with ginseng or red ginseng concentrate comprising the step of selecting and packaging the leaves and storing them in a low temperature state, and a method of manufacturing the same.n n n As a result, not only the functional ingredients of green tea, ginseng, red ginseng and licorice can be ingested at the same time, but also the unique taste of ginseng or red ginseng can be added to the taste of fresh green tea, thus making it possible to manufacture green tea with more palatability. . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170037352-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100811463-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150113724-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101393481-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101217761-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030072417-A |
| priorityDate | 1999-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.