| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c9fcaf94e576789519f957ea20aed070 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-08
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-465
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-145 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-46
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-08 |
| filingDate |
2015-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12bcde7fc0feec98929f1cf4024018ab
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c694e1a07dc962b157b7473460e839b6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_97c9f3dba9b9b0db6ade03e8dbf186e7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c44b45089962e2e933e9ae82350f5a47
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_95e902490261f23a6d5cc06429be03dc
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60a9952a0f58459f158ff2cc84df0ef6
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9e6b012e4a031c205d8b8d59f2d246af
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d1068fe18e12537f25528939750d60fe
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_645463ece6eb4bfde38c6a2a5d2f4096
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fbac547ceb7422f85347efbae4cd4999 |
| publicationDate |
2017-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20170017025-A |
| titleOfInvention |
Method for Manufacturing Polyphenol-coated Coffee Bean |
| abstract |
The present invention relates to a method for manufacturing a coffee bean which can increase the shelf life of a coffee bean by preventing polyphenol component extracted from green tea leaves or pine bark on the surface of the coffee bean to prevent rancidity. The coffee bean produced by the method of the present invention contains a polyphenol component rich in antioxidant components to improve the shelf life of the coffee bean and can add the human body component of polyphenol to the coffee bean and also the catechin and the theanine component The present invention relates to a process for producing a coffee bean, which comprises the steps of: mixing coffee beans with the coffee beans; And nutrition, so that high-quality coffee beans can be produced. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2023137187-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101865225-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021234281-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/FR-3110052-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019172533-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2021107176-A1 |
| priorityDate |
2015-08-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |