http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210032621-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_612e2f1f18c84942c830d171966410c3 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F5-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F5-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 |
| filingDate | 2019-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bfe55890864cdfbcbb6ec6c43da78f0f |
| publicationDate | 2021-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210032621-A |
| titleOfInvention | Preparation method of olive coffee using olive leaf |
| abstract | In the present invention, olive leaves are treated regularly to inhibit the growth of microorganisms even at room temperature, allowing long-term distribution at room temperature for more than 6 months, maximizing the SOD-like activity effect, maintaining the palatability of coffee beans, and increasing overall palatability. It relates to a method of manufacturing coffee, and more particularly, the steps of drying raw olive leaves, rolling the dried olive leaves, producing olive leaf powder by pulverizing the roasted olive leaves, roasting and grinding coffee beans to make coffee Olive coffee is prepared through a step of preparing powder, mixing the prepared olive leaf powder and the prepared coffee powder in a weight ratio of 3:7 to 7:3 to prepare olive coffee. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220138070-A |
| priorityDate | 2019-09-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 22.