http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160148166-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_773baec983de918b20d7ff5a9633fe1a |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D85-808 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D85-808 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-44 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 |
| filingDate | 2015-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e62c692c885f955b69dc2a391082b8d9 |
| publicationDate | 2016-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160148166-A |
| titleOfInvention | Manufacturing method of grain tea-bag and grain tea-bag thereof |
| abstract | The method includes the steps of: heating a furnace containing a drum through which air is passed to preheat the air in the drum to a reference temperature; injecting grains into the drum when the air in the drum is preheated to a reference temperature; , Heating the furnace to heat air in the furnace, indirectly heating and frying the heated cereal while passing through the inside of the drum, step S40 of cooling and discharging the fried cereal, (S50) of discharging and crushing the cereal grains, and a step S60 of placing the crushed cereals in a hopper for packaging a tea bag in a predetermined amount, followed by a sealing process and a tea bag packing step, and a cereal tea bag produced by the method. According to the embodiment of the present invention, by roasting the grains by the hot-wind type heating method, the quality of the product can be improved by utilizing the richness of the depth and flavor of the grain. In addition, by using only agricultural products as main ingredients, consumption of agricultural products can be promoted, functional beverage can be differentiated to improve the beverage market, and the effect of cereals can be used to contribute to health promotion. In addition, it has the effect of improving the merchantability by applying the sensibility design which can be easily carried and taken, practical and sincerely made, and the simpleness of Korea, to the product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107372979-A |
| priorityDate | 2015-06-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 95.