KR20030018797A - 숙성 녹차 및 그 제조방법 - Google Patents
숙성 녹차 및 그 제조방법 Download PDFInfo
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- KR20030018797A KR20030018797A KR1020010053358A KR20010053358A KR20030018797A KR 20030018797 A KR20030018797 A KR 20030018797A KR 1020010053358 A KR1020010053358 A KR 1020010053358A KR 20010053358 A KR20010053358 A KR 20010053358A KR 20030018797 A KR20030018797 A KR 20030018797A
- Authority
- KR
- South Korea
- Prior art keywords
- green tea
- tea
- aged
- aging
- roasting
- Prior art date
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 118
- 235000009569 green tea Nutrition 0.000 title claims abstract description 94
- 238000000034 method Methods 0.000 title claims description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 15
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 4
- 238000012545 processing Methods 0.000 claims description 29
- 230000008569 process Effects 0.000 claims description 18
- 230000032683 aging Effects 0.000 claims description 15
- 150000001413 amino acids Chemical class 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 7
- 230000005070 ripening Effects 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 5
- 239000000654 additive Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 4
- 239000003610 charcoal Substances 0.000 claims description 3
- 238000003306 harvesting Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 18
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 235000019640 taste Nutrition 0.000 abstract description 15
- 235000019658 bitter taste Nutrition 0.000 abstract description 7
- 238000011049 filling Methods 0.000 abstract description 2
- 238000009461 vacuum packaging Methods 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 29
- 235000013616 tea Nutrition 0.000 description 24
- 239000003205 fragrance Substances 0.000 description 13
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 10
- 238000012360 testing method Methods 0.000 description 9
- 229910052782 aluminium Inorganic materials 0.000 description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 8
- 238000004458 analytical method Methods 0.000 description 8
- 235000019606 astringent taste Nutrition 0.000 description 7
- 238000010438 heat treatment Methods 0.000 description 7
- 235000019645 odor Nutrition 0.000 description 7
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 6
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 5
- 229960001948 caffeine Drugs 0.000 description 5
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 5
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 5
- 235000005487 catechin Nutrition 0.000 description 5
- 238000000855 fermentation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 4
- VHVMXWZXFBOANQ-UHFFFAOYSA-N 1-Penten-3-ol Chemical compound CCC(O)C=C VHVMXWZXFBOANQ-UHFFFAOYSA-N 0.000 description 4
- 229950001002 cianidanol Drugs 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 235000019583 umami taste Nutrition 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 3
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 3
- 239000005792 Geraniol Substances 0.000 description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 3
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
- 235000005135 Micromeria juliana Nutrition 0.000 description 3
- 240000002114 Satureja hortensis Species 0.000 description 3
- 235000007315 Satureja hortensis Nutrition 0.000 description 3
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- 229940113087 geraniol Drugs 0.000 description 3
- 150000002596 lactones Chemical class 0.000 description 3
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- 244000025254 Cannabis sativa Species 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 2
- 108010031396 Catechol oxidase Proteins 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- 241000195493 Cryptophyta Species 0.000 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 230000003679 aging effect Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000021384 green leafy vegetables Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 229910017464 nitrogen compound Inorganic materials 0.000 description 2
- 150000002830 nitrogen compounds Chemical class 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- XNGIFLGASWRNHJ-UHFFFAOYSA-N phthalic acid Chemical compound OC(=O)C1=CC=CC=C1C(O)=O XNGIFLGASWRNHJ-UHFFFAOYSA-N 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 150000003233 pyrroles Chemical class 0.000 description 2
- 238000002470 solid-phase micro-extraction Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 235000020338 yellow tea Nutrition 0.000 description 2
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 241000209507 Camellia Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000196222 Codium fragile Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 241000206607 Porphyra umbilicalis Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000872 buffer Substances 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- RGACQXBDYBCJCY-ALCCZGGFSA-N cis-3-Hexenyl hexanoate Chemical compound CCCCCC(=O)OCC\C=C/CC RGACQXBDYBCJCY-ALCCZGGFSA-N 0.000 description 1
- RGACQXBDYBCJCY-UHFFFAOYSA-N cis-3-Hexenyl-n-caproat Natural products CCCCCC(=O)OCCC=CCC RGACQXBDYBCJCY-UHFFFAOYSA-N 0.000 description 1
- 235000018597 common camellia Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 239000001307 helium Substances 0.000 description 1
- 229910052734 helium Inorganic materials 0.000 description 1
- SWQJXJOGLNCZEY-UHFFFAOYSA-N helium atom Chemical compound [He] SWQJXJOGLNCZEY-UHFFFAOYSA-N 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- 150000002430 hydrocarbons Chemical class 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 235000020333 oolong tea Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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- 238000003672 processing method Methods 0.000 description 1
- 150000003216 pyrazines Chemical class 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 239000007974 sodium acetate buffer Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/214—Tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/10—Drying, dehydrating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
Description
구 분 | 아미노산 | 카테킨 | 카페인 |
실시예 1 | 3.10 | 10.1 | 3.2 |
실시예 2 | 3.05 | 10.25 | 3.1 |
실시예 3 | 2.98 | 10.08 | 3.0 |
실시예 4 | 3.02 | 10.12 | 3.12 |
실시예 5 | 3.10 | 10.24 | 3.0 |
비교예 1 | 3.10 | 11.3 | 3.3 |
비교예 2 | 2.80 | 9.2 | 2.9 |
비교예 3 | 1.50 | 7.2 | 2.5 |
구 분 | 1-펜텐-3-올(변질취) | 시스-3-헥세닐헥사노에이트 | 페닐 알콜 | 리나룰 | 제라니올 |
실시예 1 | 0.02 | 0.25 | 0.3 | 1 | 0.8 |
실시예 2 | 0.03 | 0.21 | 0.4 | 0.8 | 0.87 |
실시예 3 | 0.02 | 0.22 | 0.35 | 0.9 | 0.89 |
실시예 4 | 0.01 | 0.24 | 0.36 | 0.85 | 0.92 |
실시예 5 | 0.015 | 0.22 | 0.31 | 0.78 | 0.79 |
비교예 1 | 0.01 | 0.24 | 0.05 | 0.5 | 0.56 |
비교예 2 | 0.2 | 0.15 | 0.08 | 0.45 | 0.45 |
비교예 3 | 0.6 | 0.01 | 0.10 | 0.33 | 0.24 |
풋내 | 어린잎의 풀냄새 | 구수한 맛 | 탄내 | 발효취 | 감칠맛 | 쓴맛 | 떫은맛 | 전체적 조화도 | |
실시예 1 | 4.1 | 6.2 | 2.3 | 0.2 | 0.1 | 4.5 | 3.5 | 3.4 | 6.5 |
실시예 2 | 4.2 | 5.8 | 2.2 | 0.1 | 0.2 | 4.6 | 3.4 | 3.2 | 6.4 |
실시예 3 | 3.9 | 5.3 | 1.8 | 0.1 | 0.1 | 4.3 | 3.3 | 3.4 | 6.2 |
실시예 4 | 3.8 | 6.2 | 1.5 | 0.2 | 0.2 | 4.6 | 3.4 | 3.3 | 5.9 |
실시예 5 | 4.2 | 6.3 | 1.6 | 0.1 | 0.2 | 4.5 | 3.2 | 3.2 | 5.8 |
실시예 6 | 2.1 | 4.2 | 5.2 | 0.8 | 0.1 | 5.1 | 3.1 | 2.9 | 6.8 |
실시예 7 | 1.5 | 5.6 | 5.6 | 0.5 | 0.2 | 5.2 | 3.0 | 2.8 | 7.0 |
실시예 8 | 2.2 | 5.8 | 5.8 | 0.6 | 0.3 | 5.1 | 3.1 | 2.6 | 7.2 |
실시예 9 | 1.6 | 5.5 | 5.5 | 0.8 | 0.2 | 5.2 | 3.0 | 2.7 | 7.1 |
실시예 10 | 1.5 | 5.6 | 5.6 | 0.9 | 0.3 | 5.0 | 2.9 | 2.8 | 6.9 |
비교예 1 | 7.2 | 5.2 | 1.8 | 0.1 | 0.1 | 3.8 | 4.5 | 4.5 | 4.1 |
비교예 2 | 6.8 | 3.2 | 1.5 | 0.2 | 1 | 3.2 | 4.3 | 4.2 | 3.8 |
비교예 3 | 6.6 | 3.0 | 1.6 | 0.1 | 5 | 2.5 | 4.4 | 4.3 | 2.5 |
비교예 4 | 5.5 | 2.1 | 4.1 | 0.9 | 0.1 | 4.1 | 3.9 | 4.1 | 4.5 |
비교예 5 | 5.3 | 2.5 | 4.2 | 0.8 | 0.8 | 3.5 | 4.0 | 4.3 | 4.4 |
비교예 6 | 5.1 | 2.3 | 4.3 | 0.4 | 3.2 | 3.0 | 3.9 | 4.2 | 3.8 |
Claims (8)
- 녹차 원료 채취 후 찌거나 볶아서 건조하는 1차 가공단계; 및상기 1차 가공이 끝난 녹차 원료를 일정기간 숙성시키는 단계;를 포함하는 것을 특징으로 하는 숙성 녹차의 제조방법.
- 제 1항에 있어서, 상기 숙성 온도는 -10℃∼40℃의 범위인 것을 특징으로 하는 숙성 녹차의 제조방법.
- 제 1항에 있어서, 상기 숙성기간은 1일 내지 3년인 것을 특징으로 하는 숙성 녹차의 제조방법.
- 제 1항에 있어서, 상기 숙성은 질소충전 또는 진공의 조건에서 실시되는 것을 특징으로 하는 숙성 녹차의 제조방법.
- 제 1항에 있어서, 상기 숙성단계 후에, 원적외선 배전기로 60℃∼130℃에서 5∼40분 동안 원적외선 파장 5∼100㎛로 배전처리하는 2차 가공단계를 더 포함하는 것을 특징으로 하는 숙성 녹차의 제조방법.
- 제 1항 내지 제 5항 중 어느 한 항에 있어서, 첨가물로서 아미노산, 파래,김 및 숯으로 이루어진 군에서 선택된 적어도 하나 이상을 포함하는 것을 특징으로 하는 숙성 녹차의 제조방법.
- 제 1항 내지 제 5항 중 어느 한 항에 의하여 제조된 숙성 녹차.
- 제 6항에 의하여 제조된 숙성 녹차.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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KR10-2001-0053358A KR100420770B1 (ko) | 2001-08-31 | 2001-08-31 | 숙성 녹차 및 그 제조방법 |
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KR10-2001-0053358A KR100420770B1 (ko) | 2001-08-31 | 2001-08-31 | 숙성 녹차 및 그 제조방법 |
Publications (2)
Publication Number | Publication Date |
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KR20030018797A true KR20030018797A (ko) | 2003-03-06 |
KR100420770B1 KR100420770B1 (ko) | 2004-03-02 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100422064B1 (ko) * | 2002-03-04 | 2004-03-11 | 김동현 | 녹차엑기스 제조방법 |
KR20190117879A (ko) | 2018-04-09 | 2019-10-17 | 두리기농업회사법인 주식회사 | 잎차 제조방법 |
CN115500405A (zh) * | 2022-10-10 | 2022-12-23 | 赵宇 | 一种茶叶熟化工艺 |
KR102597353B1 (ko) | 2022-08-19 | 2023-11-01 | 장범기 | 향미가 개선된 녹차 및 그 제조방법 |
Families Citing this family (1)
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KR20190098566A (ko) | 2018-02-14 | 2019-08-22 | 목포대학교산학협력단 | 울금 잎차 및 이의 제조방법 |
Family Cites Families (9)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS61234738A (ja) * | 1985-04-11 | 1986-10-20 | Mitsui Norin Kk | 緑茶飲料の製造方法 |
KR100214154B1 (ko) * | 1995-03-30 | 1999-08-02 | 미나미 이조 | 두충차의 제조 방법 |
JPH09228646A (ja) * | 1996-02-26 | 1997-09-02 | Marufuji Shiitopairu Kk | 双方向移動台車付き仮設テント |
KR100213830B1 (ko) * | 1997-03-20 | 1999-08-02 | 김동태 | 녹차분말차의 제조방법 |
KR100235109B1 (ko) * | 1997-09-13 | 1999-12-15 | 서경배 | 냉녹차의 제조방법 |
JP3148167B2 (ja) * | 1997-10-29 | 2001-03-19 | 株式会社有明のり | 熟成茶材及び飲用茶類の製造法 |
JP2000004788A (ja) * | 1998-06-26 | 2000-01-11 | Shunichi Yagi | 緑茶の製茶方法 |
KR20010104791A (ko) * | 2000-05-15 | 2001-11-28 | 박영훈 | 민들레차제조방법 |
KR100383553B1 (ko) * | 2001-01-18 | 2003-05-12 | 전중석 | 발향 녹차의 제조 방법 |
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2001
- 2001-08-31 KR KR10-2001-0053358A patent/KR100420770B1/ko active IP Right Grant
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
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KR100422064B1 (ko) * | 2002-03-04 | 2004-03-11 | 김동현 | 녹차엑기스 제조방법 |
KR20190117879A (ko) | 2018-04-09 | 2019-10-17 | 두리기농업회사법인 주식회사 | 잎차 제조방법 |
KR102597353B1 (ko) | 2022-08-19 | 2023-11-01 | 장범기 | 향미가 개선된 녹차 및 그 제조방법 |
CN115500405A (zh) * | 2022-10-10 | 2022-12-23 | 赵宇 | 一种茶叶熟化工艺 |
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