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公开(公告)号：KR1020090044271A
公开(公告)日：2009-05-07
申请号：KR1020070110287
申请日：2007-10-31
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 기호성이 우수한 골드메달리스트 향 혼합차 및 그 제조방법에 관한 것으로서, 보다 구체적으로는 녹차 및 홍차를 혼합한 후 이 혼합물을 골드메달리스트 향으로 코팅한 다음 상기 혼합물에 로즈힙, 파인애플, 오렌지필 및 마리골드를 혼합하여 녹차 특유의 청취와 떫은맛을 제거하고 기존 녹차와는 다른 향미를 발현시킴으로써 기호성이 우수한 골드메달리스트 향 혼합차 및 그 제조방법에 관한 것이다.
녹차 * 홍차 * 파인애플 * 로즈힙 * 오렌지필 * 마리골드 * 가향-
公开(公告)号：KR1020090044193A
公开(公告)日：2009-05-07
申请号：KR1020070110167
申请日：2007-10-31
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 기호성이 우수한 오렌지향 홍차 및 이의 제조방법에 관한 것으로서, 보다 구체적으로는 공지의 방법으로 제조된 홍차에 오렌지향을 코팅하고, 약리작용이 우수한 오렌지 과피를 혼합하여 건강에 이로울 뿐 아니라, 홍차 특유의 떫은맛을 제거하고 기존 홍차와는 다른 향미를 발현시켜 기호성이 우수한 홍차 및 이의 제조방법에 관한 것이다.
홍차 * 오렌지필 * 가향차 * 과일차-
公开(公告)号：KR1020090044192A
公开(公告)日：2009-05-07
申请号：KR1020070110166
申请日：2007-10-31
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 기호성이 우수한 피치향 홍차 및 이의 제조방법에 관한 것으로서, 보다 구체적으로는 공지의 방법으로 제조된 홍차에 피치향을 코팅하고, 약리작용이 우수한 로즈힙 과피, 파파야 과육, 장미꽃을 혼합하여 건강에 이로울 뿐 아니라, 홍차 특유의 떫은맛을 제거하고 기존 홍차와는 다른 향미를 발현시켜 기호성이 우수한 홍차 및 이의 제조방법에 관한 것이다.
홍차 * 로즈힙 * 파파야 * 장미꽃 * 가향차 * 과일차-
公开(公告)号：KR100811464B1
公开(公告)日：2008-03-07
申请号：KR1020060119453
申请日：2006-11-30
Applicant: (주)아모레퍼시픽
Abstract: A method of producing powdered green tea having excellent palatability by roasting green tea stems under optimum roasting conditions is provided to increase separation efficiency of stems, to reduce the green flavor and bitter and astringent taste and to ensure a desired color and excellent palatability to green tea. First processed green tea is separated into leaf and stem using a sorter. The separated green tea stem is roasted at 110 to 150deg.C for 10 to 30min with a drum roaster, crushed and sieved. The obtained green tea stem is ground and mixed with powdered green tea prepared by conventional method or the first separated green tea leaf in a weight ratio of 2:8 to 5:5.
Abstract translation: 提供通过在最佳焙烧条件下焙烧绿茶茎具有优异的适口性的生产绿茶的方法，以提高茎的分离效率，降低绿色味，苦味和涩味，并确保所需的颜色和对绿茶的优良适口性 。 首先加工的绿茶使用分拣机分离成叶和茎。 分离出的绿茶茎在110〜150℃下烘烤10〜30分钟，用焙烧焙烧机粉碎筛分。 将得到的绿茶茎与通过常规方法制备的粉绿茶或第一分离的绿茶叶以2:8至5:5的重量比混合。
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Patent Agency Ranking
公开(公告)号：KR1020080014435A
公开(公告)日：2008-02-14
申请号：KR1020060076143
申请日：2006-08-11
Applicant: (주)아모레퍼시픽
Abstract: A method for preparing mixed and dark-roasted green tea with excellent taste is provided to remove the puckery taste and peculiar smell of green tea leaves gathered at the beginning of August or October through a high-temperature roasting process. A method for preparing mixed and dark-roasted green tea with excellent taste comprises the steps of: (i) primarily processing green tea leaves gathered at the beginning of August or October; (ii) roasting the green tea leaves in a drum roaster using far-infrared rays with a wavelength of 5~100mum at 180~220°C for 5~30min to make dark-roasted green tea; and (iii) mixing 10~60wt% of at least one selected from the group consisting of cereals, plant leaves, and medicinal herbs to the dark-roasted green tea, based on the total weight. The cereals comprise at least one selected from the group consisting of brown rice, buckwheat, adlay, black bean, and corn. The plant leaves comprise at least one selected from the group consisting of persimmon leaves, pine needles, mulberry leaves, and Angelica keiskei Koidz. The medicinal herbs comprise at least one selected from the group consisting of Polygonatum odoratum var. pluriflorum, Eucommia ulmoides, chicory, mugwort, and licorice root.
Abstract translation: 提供一种具有优良味道的混合和深烤绿茶的方法，以通过高温焙烧处理去除八月或十月初聚集的绿茶叶的柚子味和异味。 用于制备具有优良味道的混合和深烤绿茶的方法包括以下步骤：（i）主要处理在八月或十月初聚集的绿茶叶; （ii）在180〜220℃的波长为5〜100mm的远红外线焙烧焙烧焙烧炉5〜30分钟，制成深红色的绿茶; 和（iii）基于总重量，将10〜60重量％的选自谷物，植物叶和药草的至少一种混合到黑烤绿茶中。 谷物包括选自糙米，荞麦，楝树，黑豆和玉米中的至少一种。 植物叶片包括选自柿子叶，松针，桑叶和Angelica keiskei Koidz中的至少一种。 药用草药包含选自以下的至少一种：Polygonatum odoratum var。 杜仲，杜仲，菊苣，艾蒿和甘草根。
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公开(公告)号：KR1020080014413A
公开(公告)日：2008-02-14
申请号：KR1020060076094
申请日：2006-08-11
Applicant: (주)아모레퍼시픽
Abstract: A method for preparing dark-roasted green tea with excellent taste is provided to remove the puckery taste and peculiar smell of green tea by dark-roasting green tea. A method for preparing dark-roasted green tea with excellent taste comprises: roasting green tea leaves in a drum roaster using far-infrared rays with a wavelength of 5~100mum at 180~220°C for 10~30min. The puckery taste and peculiar smell of green tea are removed at 180~220°C, and scorched taste and bitter taste are not increased in the temperature range. The dark-roasted green tea has a green degree of -4.0~25.0.
Abstract translation: 提供了一种用于制备具有优良味道的黑烤绿茶的方法，以通过深色的绿茶去除红茶的柚子味和特殊的气味。 用于制备具有优良味道的黑烤绿茶的方法包括：在180〜220℃下，使用波长5〜100μm的远红外线在鼓式烘焙机中烘烤绿茶叶10〜30分钟。 在180〜220℃下除去绿茶的柚子味和特殊气味，在温度范围内不会增加焦灼味和苦味。 黑烤绿茶的绿度为-4.0〜25.0。
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公开(公告)号：KR1020090084360A
公开(公告)日：2009-08-05
申请号：KR1020080010491
申请日：2008-02-01
Applicant: (주)아모레퍼시픽
Abstract: A chocolate-flavored black tea with excellent preference and a preparing method thereof are provided to mask specific bitter and puckery tastes of black tea in order to improve consumer preferences. A chocolate-flavored black tea contains chocolate-flavored black tea leaves and cocoa beans. The chocolate flavor is added to dried black tea by 1-10wt%. The cocoa beans are added to the black tea mixed with chocolate flavor by 1-20wt%. A method for preparing the chocolate-flavored black tea comprises the following steps of: coating the dried black tea with the chocolate flavor; and mixing the cocoa beans and the coated black tea. The chocolate flavor masks the specific bitter and puckery tastes of the black tea at the same time; the cocoa beans improve the preferences.
Abstract translation: 提供优选的巧克力风味红茶及其制备方法，以掩盖红茶的特定苦味和柚子味，以改善消费者偏好。 巧克力风味的红茶包含巧克力风味的红茶叶和可可豆。 将巧克力香料加入到干红茶中1-10重量％。 将可可豆加入到与巧克力风味混合的红茶中1-20重量％。 制备巧克力风味红茶的方法包括以下步骤：用干燥的红茶与巧克力香料进行包衣; 并混合可可豆和涂覆的红茶。 巧克力口味同时掩盖了红茶的特殊苦味和红酒味; 可可豆提高了喜好。
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公开(公告)号：KR1020090037155A
公开(公告)日：2009-04-15
申请号：KR1020070102653
申请日：2007-10-11
Applicant: (주)아모레퍼시픽
Abstract: A tropical fruit-flavored mixed tea is provided to remove a specific bitter taste of green tea by mixing a mixture of tropical fruit and marigold to the green tea or black tea. A method for preparing a tropical fruit-flavored mixed tea comprises the following steps of: mixing dried green tea leaves and dried black tea leaves; uniformly spraying tropical fruit aromatic essence to the green tea leaves and the black tea leaves; and mixing a mixture of tropical fruit consisting of papaya, mango and pineapple and marigold to the tropical fruit aromatic essence-coated tea. A mixing ratio of green tea and black tea is 4 to 1 or 1 to 1. The 1-15% of tropical fruit aromatic essence is added to the mixture of green tea and black tea.
Abstract translation: 提供热带水果混合茶，通过将热带水果和金盏花的混合物混合到绿茶或红茶中去除特定的绿茶味道。 一种制作热带水果混合茶的方法，包括以下步骤：混合干燥的绿茶叶和干红茶叶; 将热带水果芳香精华喷洒到绿茶叶和红茶叶上; 并将由木瓜，芒果和菠萝和万寿菊组成的热带水果的混合物混合到热带水果芳香精华涂层茶中。 绿茶和红茶的混合比为4比1或1比1。将热带水果芳香精华的1-15％加入到绿茶和红茶的混合物中。
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公开(公告)号：KR100756546B1
公开(公告)日：2007-09-07
申请号：KR1020060100252
申请日：2006-10-16
Applicant: (주)아모레퍼시픽
Abstract: A method of manufacturing green tea having excellent total palatability is provided to obtain green tea having a rich taste and flavor as compared with green tea prepared by conventional processes by roasting leaves and stalks of green tea under different roasting conditions according to each characteristic such as leaf collecting time and active ingredient content after separating leaves and stalks of green tea. A leaf and stem of green tea are separated by the differences in physical properties selected from the group consisting of density, electrostatic property and color and then roasted under different roasting conditions. The roasting condition contains roasting of: leaves of first green tea(leaf collecting time is around April) and second green tea(leaf collecting time is around June) at 110 to 140deg.C for 5 to 30min; stems of the first and second green tea at 110 to 150deg.C for 10 to 40min; leaves of third green tea(leaf collecting time is around October) at 130 to 170deg.C for 5 to 30min and stems of the third green tea at 140 to 200deg.C for 5 to 40min. The green tea composition is crushed to 0.15 to 1mm in size.
Abstract translation: 提供了具有优异的总适口性的绿茶的制造方法，与根据常规方法制备的绿茶相比，通过根据各种特性如不同的焙烧条件在不同的焙烧条件下烘烤叶子和绿茶，生成具有丰富的味道和风味的绿茶 分离绿茶叶和茎后收集时间和活性成分含量。 绿茶的叶和茎由选自密度，静电特性和颜色的物理性质的差异分离，然后在不同的焙烧条件下焙烤。 焙烧条件包括：第一次绿茶叶（4月左右叶收集时间）和第二次绿茶（叶片收集时间在6月左右）在110〜140℃下烘烤5〜30分钟; 第一和第二绿茶的茎在110至150℃下10至40分钟; 第三次绿茶叶（叶收集时间在10月左右）在130〜170℃下5〜30分钟，第3次绿茶叶在140〜200℃下干燥5〜40分钟。 将绿茶组合物粉碎成0.15〜1mm的大小。
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