http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090075332-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1b924887cf7e1f4e17391ce79dd26544 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-30 |
| filingDate | 2008-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d8228719b910b14f5b4cf1fd5d62dfe5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bacd925222d1e1a28ac3a3acc699ed91 |
| publicationDate | 2009-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090075332-A |
| titleOfInvention | Mulberry leaf drink and its manufacturing method |
| abstract | In the present invention, by processing the mulberry leaves extract mulberry leaf tea (茶 液), and by adding a round tea liquid extracted by processing the round roots to produce a beverage effective in the human body contained in mulberry leaves and rounds Anyone can easily consume it to promote consumer health by reducing high blood pressure and diabetes, and add rounded taste to make it easier for those who do not like the freshness of mulberry leaves and to increase the consumption of mulberry leaves. Disclosed is a new mulberry leaf beverage and a method of manufacturing the same, which can greatly contribute to income increase of mulberry tree farmers and financial independence of local governments.n n n The present invention is a mulberry leaf drying and cutting step of cutting the mulberry leaf in the shade and then cut into a size of 0.5 to 1 cm wide and 2 to 4 cm long; Mulberry leaf salsaeng step to put the mulberry leaves cut in order to prevent the oxidation of the mulberry leaf and to remove the blue light in the saekgigi (殺 靑 機) for 3 minutes to 3 minutes 30 seconds at a temperature of 230 ~ 250 ℃; A mulberry leaf cooling step of discharging the steam in the broth for 10 to 20 seconds in a state where the lid of the broth is opened after the end of the bronching process, taking out the mulberry leaves, and then rapidly cooling them with a fan; Add mulberry leaves chilled mulberry leaves in order to make the mulberry leaves well, and then the mulberry leaves reminding step of operating for 15 to 20 minutes; Mulberry leaf squeezing step of squeezing the mulberry leaves after the mindful process for 30 seconds to 1 minute at 230 ~ 250 ℃ to give a delicious taste; Mulberry leaves and purified water were mixed in an electric extractor at a weight ratio of 1: 600 to 700, mixed with them, heated at a temperature of 105 to 115 ° C for 2 hours, filtered, and mulberry leaf tea extract extracting mulberry leaf tea at a concentration of 0.14 to 0.17%. An extraction step; Drying and cutting the rounded roots, which are dried in a shade and cut into shapes of 2 to 4 cm in length; A round-root stir-fry step of repeating the process of steaming and roasting the cut round-roots at 180 ~ 200 ℃ three times; Putting the roasted roundley root and purified water into an electroextractor at a weight ratio of 1: 100, mixing them, heating them at a temperature of 105 to 115 ° C. for 2 hours, and filtering them to extract a roundley tea liquid of 1.0% concentration; A mulberry leaf beverage mixing step of mixing the mulberry leaf tea liquid 92 to 94 vol% and the roundley tea liquid 6 to 8 vol%; The mulberry leaf beverage obtained in the mulberry leaf beverage mixing step, and the mulberry leaf beverage sterilization step of sterilizing for 15 minutes at 121 ℃ using a high-pressure sterilizer. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108434350-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101067979-B1 |
| priorityDate | 2008-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 50.