http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080033829-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c78d1afb0d11595094020a35ad3addcd http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2027c6ccbc7ea5a0cf17c840dd4f1c5b http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_db81290d138465136bd577764b0d1a39 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 |
| filingDate | 2006-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_15f1f5e69a5be46c9d7de36be9ebe785 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ebb37d06f7a6017fafafee43236f5bd6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72c87586913bcb596da222caf8a6a970 |
| publicationDate | 2008-04-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20080033829-A |
| titleOfInvention | Sweet and sour collagen vita mango fruit leach tea |
| abstract | The present invention relates to a sweet and sour collagen vita mango fruit leaching tea composition and a manufacturing method thereof, based on the total weight of the composition 45 ~ 54% by weight of green tea dried leaves, 37 to 28% by weight Mango flesh %, Citric acid (Citric acid) 6 to 4% by weight, Stevioside (Stevioside) is characterized by containing 4 to 2% by weight, Collagen (Collagen) 6 to 8% by weight, Vitamin C 2 to 4% by weight.n n n In addition, the sweet and sour collagen vita mango [Mango] fruit leaching method of manufacturing a composition of the raw material selection step; Formulation Criteria and Composition Ratio Step: Green Tea Dry Leaf Crushing Step; Mango fruit washing step; Mango fruit cutting step; First powder mixing step; Second Mango slice pulp mixing step; Tertiary crushed green tea dry leaf mixing step; Aging step; Pressure transfer molding step; Aging and drying steps; Crush screening step; Injection step; It characterized in that it comprises a packaging step.n n n In summary, collagen is improved by disgusting flavor and transferred into Mango pulp and transfer of mixed collagen mango pulp back into green tea tissue. Invented a well-being tea of sugar-free, colorless, preservative-free, and synthetic fragrances blended with animal protein, mango pulp and green tea leaves. Mango] presents the manufacturing process of fruit leaching tea.n n n Mango's fresh sweetness blends with the sour taste of citric acid. It's a symbol of well-being that teenagers and 20s want. It presents a manufacturing process to invent. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101493317-B1 |
| priorityDate | 2006-10-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 114.