http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100900278-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 |
| filingDate | 2007-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2009-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100900278-B1 |
| titleOfInvention | Leaching Tea Composition Containing Corn Beard, Buckwheat and Coffee Beans, Method for Making the Same, and Method for Preparing Liquid Extracting Tea Using the Same |
| abstract | The present invention relates to a leachate tea composition containing corn beard, buckwheat and coffee beans, characterized in that it contains 10 to 75% by weight of corn beard dry matter, 70 to 20% by weight of raw buckwheat and 20 to 5% by weight of raw coffee beans. It relates to a manufacturing method and a method for producing a liquid extraction tea using the same.n n n According to the present invention, by adding harmonized buckwheat and ground coffee beans to the corn beard having a urination function and bowel function, it is possible to increase the functional effect of the corn beard complex, and to the taste and enjoyed corn beard by the pressure transfer method. By transferring the savory and sweet taste of bean coffee beans, the astringent taste and enjoyed taste of corn can be improved to improve convenience and palatability, and the development of a new process can reduce production costs, increase competitiveness, and pressurized foaming. And by forming the pores by the cooling process can be quickly made cold water or hot water when drinking.n n n Corn beard, buckwheat, coffee beans, leach tea, liquid extract tea, pressurized foam, porous |
| priorityDate | 2007-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 169.