http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060004635-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f329a6d5e740f8700aedee9399f92c06 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12H1-0408 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-02 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12G3-04 |
| filingDate | 2005-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6bff9c4f9f7c4c2e9010f31438ea0c5d |
| publicationDate | 2006-01-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060004635-A |
| titleOfInvention | Green tea fermented liquor and its manufacturing method |
| abstract | The present invention relates to a green tea fermented liquor made from green tea leaves of a tea tree and a method for manufacturing the same, which decolorizes and deodorizes the color and yeast smell of fermented liquor, which negatively affects the green tea image during the forming process after the fermentation is completed. It relates to the production of green tea fermented liquor, which is reminiscent of green tea aroma, taste, and color by leaching green tea leaves using alcohol, acid, and pH of filtered milk. Fermented by adding green tea leaves, or the method of extracting the green tea leaves by the bath is a change in the aroma and color of green tea and a strong astringent taste, so that the visual and taste taste is reduced when drinking, there is a limit to give excellent flavor of green tea leaves In the present invention, however, the color and taste and aroma of green tea were extracted by leaching green tea leaves using alcohol, acid and pH of desulfurized and deodorized alcohol using activated carbon in the color and malt odor of fermented liquor during the forming process. The present invention relates to a green tea fermented liquor and a method for producing the same, which have a soft and refreshing effect by mixing alcohol and green tea extracts in a molecular structure by prolonged low temperature aging for 10 days.n n n n Green tea, fermentation, manufacturing method |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-104263581-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220020549-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111471318-A |
| priorityDate | 2005-12-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.