http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100950780-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-26 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 |
| filingDate | 2007-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-04-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100950780-B1 |
| titleOfInvention | How to extract high quality extracts from the green leaves of tea |
| abstract | The present invention comprises the steps of heat treating the harvested green leaves; Grinding while adding deionized water to the leaf which has been heat treated as described above; Adjusting the grinding liquid, which has been ground as the above, so that the pH is acidic, and then adding deionized water to leach the hot water, immediately cooling, and compressing and filtration; Restoring the pH of the supernatant obtained by centrifuging the filtrate filtered through compression as described above; Regarding the method of extracting a high quality extract from the green leaves of tea, comprising the step of adding beta-cyclodextrin (β-cyclodextrin) to the pH-restored extract as described above,n n n The extraction method is a novel tea extraction method that allows tea components to be easily extracted without separate processing process by enzymatically deactivating and then crushing the green leaves of the collected tea by enzymatic treatment. Since it does not go through complicated processing such as steaming or food, it can reduce the processing time drastically, thereby saving energy and cost, and destroying green tea components by not keeping in mind or direct high-temperature treatment during processing. It is less, the green tea component extraction efficiency is significantly improved, and color, flavor and the like can be obtained a high quality extract.n n n Tea, steaming, grinding, hydrothermal extraction, centrifugation |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101319705-B1 |
| priorityDate | 2007-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 80.