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公开(公告)号：KR1020090084315A
公开(公告)日：2009-08-05
申请号：KR1020080010405
申请日：2008-01-31
Applicant: (주)아모레퍼시픽
Abstract: A method for processing green tea using ultra-high pressure technology is provided to produce green tea which is resistant contamination by microorganism or various germs and preserves deodorizing degree or flavor for a long time. Green tea leaves are processed at the temperature of 20~45‹C and the pressure of 200~600Mpa for 1~15 minutes. The distilled rate of amino acid and catechin is low in case of pressure less than 200Mpa, and green tea leaves are lumped in case of pressure over 600Mpa. In case that the pressure is 600Mpa or greater, the temperature is controlled lower than 60‹C in order to prevent oxidation of active substances of green tea leaves such as polyphenol.
Abstract translation: 提供一种使用超高压技术处理绿茶的方法，用于生产绿茶，其耐受微生物或各种细菌污染并长期保存除臭度或风味。 绿茶叶在20〜45℃的温度和200〜600Mpa的压力下加工1〜15分钟。 压力小于200Mpa时，氨基酸和儿茶素的蒸馏率较低，如果压力超过600Mpa，则绿茶叶会凝结。 在压力为600Mpa以上的情况下，为了防止多酚等绿茶叶的活性物质的氧化，将温度控制在60℃以下。
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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：KR1020090043343A
公开(公告)日：2009-05-06
申请号：KR1020070109145
申请日：2007-10-29
Applicant: (주)아모레퍼시픽
Abstract: 본 발명은 기호성이 우수한 홍삼녹차 및 이의 제조방법에 관한 것으로서, 보다 상세하게는 공지의 방법으로 제조된 녹차를 홍삼엑기스와 홍삼향으로 코팅하여 녹차 특유의 청취, 쓴 맛과 떫은 맛을 제거하고, 같은 방식으로 코팅한 홍삼절편을 홍삼 향미를 발현시킨 녹차에 혼합하여 그 향미를 강화시킴으로써 기호성과 기능성을 동시에 증진시킨 홍삼녹차 및 이의 제조방법에 관한 것이다.
녹차*홍삼*홍삼절편*홍삼녹차-
Patent Agency Ranking
公开(公告)号：KR1020090042450A
公开(公告)日：2009-04-30
申请号：KR1020070108221
申请日：2007-10-26
Applicant: (주)아모레퍼시픽
Abstract: A method for preparing chrysanthemum green tea is provided to secure taste, flavor and functionality of chrysanthemum by mixing and aging green tea leaf and dried chrysanthemum. A method for preparing chrysanthemum green tea comprises the following steps of: boiling down Glycyrrhizae radix and Zizyphi Fructus; parboiling chrysanthemum in water wherein the Glycyrrhizae radix and Zizyphi Fructus are boiled down; drying the parboiled chrysanthemum; mixing the dried chrysanthemum and green tea leaf; aging the mixed chrysanthemum and green tea leaf at a room temperature; and mixing the chrysanthemum and green tea leaf in a ratio of 2:3-1:1 by weight. In the aging step, the aging is performed for 6-48 hours.
Abstract translation: 提供菊花绿茶的制备方法，通过混合和老化绿茶叶和干燥的菊花来确保菊花的味道，香味和功能。 制备菊花绿茶的方法包括以下步骤：将甘草和紫枣煮沸; 将甘草和紫枣煮熟的水中的菊花脱水; 干燥菊花; 混合干燥的菊花和绿茶叶; 在室温下老化混合的菊花和绿茶叶; 并以2：3-1：1的比例混合菊花和绿茶叶。 在老化步骤中，老化进行6-48小时。
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公开(公告)号：KR1020090037183A
公开(公告)日：2009-04-15
申请号：KR1020070102701
申请日：2007-10-11
Applicant: (주)아모레퍼시픽
Abstract: A coffee-flavored mixed tea with excellent taste and low caffeine content is provided to reduce specific bitter tastes of green and black tea by coating coffee flavors on the green and black tea. A method for preparing a coffee-flavored mixed tea with excellent taste and low caffeine content comprises the following steps of: mixing dried green tea leaves and dried black tea leaves in a ratio of 1 to 1 or 1 to 2; uniformly spraying coffee flavors to the mixture of green tea leaves and black tea leaves; and mixing coffee beans to the coffee flavor-coated mixed tea. The 1-15% of coffee flavor is added to the mixture of green tea and black tea. Less than 50% of coffee beans are added on a total weigh basis of the mixed tea.
Abstract translation: 提供优良的味道和低咖啡因含量的咖啡风味混合茶，通过在绿茶和红茶上涂上咖啡风味来减少绿茶和红茶的特殊苦味。 一种具有优良味道和低咖啡因含量的咖啡风味混合茶的制备方法，包括以下步骤：将干燥的绿茶叶和干红茶叶以1比1或1比1混合; 将咖啡风味均匀地喷洒到绿茶叶和红茶叶的混合物中; 并将咖啡豆与咖啡风味包衣的混合茶混合。 将咖啡风味的1-15％加入到绿茶和红茶的混合物中。 以混合茶的总重量计，加入少于50％的咖啡豆。
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公开(公告)号：KR1020090037179A
公开(公告)日：2009-04-15
申请号：KR1020070102690
申请日：2007-10-11
Applicant: (주)아모레퍼시픽
Abstract: A mixed flower-flavored green tea having excellent preference without bitter taste is provided to improve medicinal effect and scent of green tea using rose leaves, jasmine flower and marigold. A method for preparing a mixed flower-flavored green tea comprises the following steps of: uniformly spraying jasmine essence to dried green tea leaves; mixing jasmine tea to the jasmine essence-coated green tea; and mixing rose leaves, jasmine flower and marigold to the mixture of the green tea and jasmine tea. The 1-15%jasmine essence is added to the dried green tea on a weight basis of the green tea. A mixing ratio of jasmine essence-coated green tea and jasmine tea is 3:2 or 1:1. A mixing ratio of rose leaves, jasmine flower and marigold is 2:2:1.
Abstract translation: 提供具有优良无苦味的混合花香绿茶，以提高玫瑰叶，茉莉花和万寿菊的药用效果和绿茶味。 一种混合花香绿茶的制备方法，包括以下步骤：将茉莉香精均匀地喷在干茶叶上; 将茉莉花茶混合到茉莉花精华涂绿茶; 将玫瑰叶，茉莉花和万寿菊混合在绿茶和茉莉花茶的混合物中。 以绿茶重量将干燥的绿茶中加入1-15％的茉莉香精。 茉莉花精华绿茶和茉莉花茶的混合比例为3：2或1：1。 玫瑰叶，茉莉花和万寿菊的混合比为2：2：1。
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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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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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