http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102368933-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_177dd036a75271f7ca01cb0d9c25cf12 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 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/A23F3-423 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-405 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2021-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2022-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_887badb729b805715523db2f65fb6183 |
| publicationDate | 2022-03-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102368933-B1 |
| titleOfInvention | Method for manufacturing of flower tea concentrates or black tea concentrates |
| abstract | The present invention relates to a method for producing a flower tea or black tea concentrate with minimized nutrient destruction and enhanced flavor, and more particularly, the steps of preparing a raw material, adding water to the prepared raw material, and 1 to 5 at 50 to 70 ° C. Time extraction to prepare a base, aging the prepared base at 40 to 60° C. for 1 to 10 hours, and first inputting the prepared raw material to the aged base; The steps of adding lemon, allulose or both to the put base, the second input of the prepared raw material into the base to which the lemon, allulose or both are put, and cooling the base to which the raw material is secondarily added Including, the raw material is characterized in that the flower or black tea leaf. According to the present invention, there is an advantage in that nutrient destruction is minimized, astringent taste and off-flavor are removed, and sensory preference is excellent because flavor and taste are improved. |
| priorityDate | 2021-06-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.