http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180079831-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9e3a619374b39ef2cbb1c5ea65b7c090 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65D29-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-405 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/B65D30-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 |
| filingDate | 2017-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bed55e0bd8d5a5747c0b0c2ec9fdd4ac http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_72b9424311db14ff4a002815e96470ed http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_473d3c130c30a4ec6978c1f7e6522c9c |
| publicationDate | 2018-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180079831-A |
| titleOfInvention | Manufacturing method and composition of Tea mixed with milk beads which are made by press molding of powder materials |
| abstract | The present invention provides a tea bag type tea by mixing beads formed by compression molding of a food powder raw material with various kinds of various raw materials at a certain ratio to provide an excellent state of milk taste, proper sweet taste, And a method of manufacturing the same. BACKGROUND OF THE INVENTION 1. Field of the Invention [0002] The present invention relates to a tea bag type tea composition, Therefore, the feature of the present invention is that the tea, green tea, pheasant tea, oolong tea, white tea, yellow tea, boza tea, rooibos, ginseng tea, red ginseng tea, ginger tea, turmeric tea, citron tea, A first step of selecting a multi-component raw material, a sugar raw material, a vegetable creamer, a whey powder, and other ingredients as raw materials; 35 to 65% by weight of sugar, 25 to 55% by weight of vegetable creamer, 1 to 5% by weight of whey powder and 1 to 5% by weight of other raw materials are put into a ribbon mixer and mixed thoroughly. A second step of shaping the particles to a size of 3 to 5 mm and then drying the beads to have a water content of less than 5% to form beads; Based on the total weight of the tea composition, one or two or more kinds of tea, green tea, hodge tea, oolong tea, white tea, huang tea, vivo tea, rooibos, ginseng tea, red ginseng tea, ginger tea, A third step of mixing the milk ingredients of 5 to 20% by weight of the raw materials with milk, 80 to 95% by weight of beads having a rich milk taste, sweetness and tea taste, and a total weight of 100% in a blending standard and composition ratio to form a tea composition; A fourth step of injecting a predetermined amount of the tea composition into a filter bag; And a fifth step of packaging in order to facilitate storage and transportation of the filter bag. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110200075-A |
| priorityDate | 2017-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.