http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101712026-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2014-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101712026-B1 |
| titleOfInvention | A process for the preparation of aged tea of coffee tree leaf and the aged tea of coffee tree leaf prepared therefrom |
| abstract | The present invention relates to a process for producing a tea tree tea ripened tea and a tea tree leaf tea thus prepared, (S1) harvesting coffee tree leaves and washing with water; (S2) drying the washed coffee tree leaves at room temperature for 4 to 6 days; (S3) cutting the dried coffee tree leaves to a size of 2 to 4 cm; (S4) heating the cut coffee leaves at a temperature of 200 to 250 DEG C for 5 to 15 minutes to first shake; (S5) grinding the above-mentioned roasted coffee bean leaves first; (S6) heating the noted coffee leaves at 100 to 150 DEG C for 5 to 15 minutes to quench the coffee beans; (S7) pulverizing the safflower coffee leaves into fine powders while paying attention to the second step; (S8) cutting the citrus peel into a size of 0.5 to 4 cm; And (S9) mixing the obtained coffee tree leaf powder and cut citrus peel at a weight ratio of 2: 1 to 10: 1 and aging in a cedar vat for 6 to 10 days. Although the ripened tea leaves of tea leaves are byproducts of coffee tree, they have more caffeine content than conventional coffee beans, and the original flavor and taste of coffee is maintained or increased. In addition, the addition of citrus peel to improve the color, taste and aroma of tea, the overall preference is higher, so that seniors who have a sense of resistance to coffee are expected to enjoy without hesitation. In addition, the coffee tree leaf tea according to the present invention uses a by-product of coffee tree and can greatly increase a high added value according to the utilization thereof, and is expected to be developed as a local specialty product and greatly contribute to regional development. Therefore, we expect to be able to open up a new market for beverages, which is a completely different kind of coffee tree than conventional coffee. |
| priorityDate | 2014-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.