http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100850377-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_efdd8bcfa22423e0b194bb3e81e74e4b |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 |
| filingDate | 2006-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2008-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fa3e1e29de0d751e66cd47487b1f882b |
| publicationDate | 2008-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100850377-B1 |
| titleOfInvention | How to make green tea drink using deep sea water |
| abstract | The present invention relates to a method for preparing a green tea beverage using deep sea water, and more particularly, to a small group of water molecules that are clean and free of contaminants of deep sea water under low temperature and high pressure for a long time. It is an object of the present invention to propose a method for preparing green tea beverages having excellent refreshing feeling without extracting green tea by using the aging that exists as microclustered water and storing and distributing it.n n n To this end, the present invention is to extract the green tea by removing the salt contained in the deep sea water to remove the solid material, ascorbic acid (non-reducing disaccharide) or Non-reducing sugar alcohol (Sugar-alcohol) is added to produce a green tea drink with excellent refreshing feeling without generating a solid substance even if stored for a long time.n n n Extracted green tea drinks have a problem that the color changes as polyphenols are combined with minerals and proteins during storage, resulting in the formation of precipitates, but non-reducing disaccharides and non-reducing sugar alcohols improve taste while inhibiting the formation and discoloration of precipitates. Because it is expected to be widely used in the production of green tea beverages. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101219023-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101187450-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101044321-B1 |
| priorityDate | 2006-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.