http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2019226077-A2
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_da150d0ff59188ae05cc809fbf4feb46 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 |
| filingDate | 2019-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9fe5fd2405368aa198a4147940240df9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14dff423b7995a66ba714547bd3c1dc0 |
| publicationDate | 2019-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | WO-2019226077-A2 |
| titleOfInvention | Rose-bay willow-herb leaf tea having increased biological value |
| abstract | The invention relates to the food industry, more particularly to tea production, and concerns rose-bay willow-herb tea having increased biological value. Rose-bay willow-herb leaf tea having increased biological value is characterized in that the tea is produced by means of preliminary withering of rose-bay willow-herb leaf to a moisture content of 55-70%, rolling, processing with a solution of vitamin B6 in an amount of 75-140 mg of vitamin B6 per 1 kg of starting material, fermenting in two stages and slightly drying to a residual moisture content of 7-12%. The first fermentation stage is carried out in darkness, in anaerobic conditions: under a vacuum at a pressure of 30-100 mmHg or in an environment saturated with nitrogen or carbon dioxide, for 1-6 hours at a temperature of 31-50 °C. The second fermentation stage is carried out in aerobic conditions at a temperature of 24-35 °C until fruity aroma notes are formed and the product colour changes to a characteristic dark green. The prepared tea contains gamma-aminobutyric acid (GABA) in an amount of 630-1100 mg per 100 g, vitamin B6 in an amount of 25-45 mg per 100 g and alanine in an amount of 445-770 mg per 100 g. The invention makes it possible to produce rose-bay willow-herb tea having increased biological value owing to the increased content of GABA and also of vitamin B6 and alanine in the finished product. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114885993-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114885993-B |
| priorityDate | 2018-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.