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filingDate 2013-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4b3f3e1cbda40c99a0b1c6f1748d26f3
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publicationDate 2013-08-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101298557-B1
titleOfInvention Method for producing fermented coffee with reduced caffeine using vegetable lactic acid bacteria
abstract The present invention comprises the steps of culturing the seedlings and concentrating and lyophilizing the liquid vegetable lactobacillus to add an excipient to make a high concentration of powdered vegetable lactic acid bacteria, the step of fermenting coffee beans using the vegetable lactic acid bacteria, fermented coffee beans It relates to a method for producing a fermented coffee comprising the step of drying and roasting to make coffee beans. The present invention provides a fermented coffee with reduced caffeine and excellent coffee taste and aroma.
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