METHOD FOR PRODUCING FERMENTED TEA

METHOD FOR PRODUCING FERMENTED TEA

PROBLEM TO BE SOLVED: To provide a method for producing fermented tea which is black tea containing theaflavin and tannin characteristic of the fermented tea in a high concentration, and having diabetes ameliorating function. SOLUTION: The method for producing fermented tea comprises: fermenting tea...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: FUJITA HIROYUKI, YAMAGAMI TOMOHIDE
Format: Patent
Sprache:eng
Schlagworte:
COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator FUJITA HIROYUKI
YAMAGAMI TOMOHIDE
description PROBLEM TO BE SOLVED: To provide a method for producing fermented tea which is black tea containing theaflavin and tannin characteristic of the fermented tea in a high concentration, and having diabetes ameliorating function. SOLUTION: The method for producing fermented tea comprises: fermenting tea leaves or a mixture of tea leaves and tea stems, and comprises a process (A) of performing preprocessing fermentation at 30-40°C for 2-48h, and then a process (B) of performing fermentation at 45-55°C for 7-40 days. COPYRIGHT: (C)2009,JPO&INPIT
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_JP2009028010A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>JP2009028010A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_JP2009028010A3</originalsourceid><addsrcrecordid>eNrjZFDydQ3x8HdRcPMPUggI8ncJdfb0c1dwcw3ydfULcXVRCHF15GFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgYGlgZGFgaGBo7GRCkCAG6xIrA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>METHOD FOR PRODUCING FERMENTED TEA</title><source>esp@cenet</source><creator>FUJITA HIROYUKI ; YAMAGAMI TOMOHIDE</creator><creatorcontrib>FUJITA HIROYUKI ; YAMAGAMI TOMOHIDE</creatorcontrib><description>PROBLEM TO BE SOLVED: To provide a method for producing fermented tea which is black tea containing theaflavin and tannin characteristic of the fermented tea in a high concentration, and having diabetes ameliorating function. SOLUTION: The method for producing fermented tea comprises: fermenting tea leaves or a mixture of tea leaves and tea stems, and comprises a process (A) of performing preprocessing fermentation at 30-40°C for 2-48h, and then a process (B) of performing fermentation at 45-55°C for 7-40 days. COPYRIGHT: (C)2009,JPO&amp;INPIT</description><language>eng</language><subject>COFFEE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; TEA ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2009</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20090212&amp;DB=EPODOC&amp;CC=JP&amp;NR=2009028010A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20090212&amp;DB=EPODOC&amp;CC=JP&amp;NR=2009028010A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>FUJITA HIROYUKI</creatorcontrib><creatorcontrib>YAMAGAMI TOMOHIDE</creatorcontrib><title>METHOD FOR PRODUCING FERMENTED TEA</title><description>PROBLEM TO BE SOLVED: To provide a method for producing fermented tea which is black tea containing theaflavin and tannin characteristic of the fermented tea in a high concentration, and having diabetes ameliorating function. SOLUTION: The method for producing fermented tea comprises: fermenting tea leaves or a mixture of tea leaves and tea stems, and comprises a process (A) of performing preprocessing fermentation at 30-40°C for 2-48h, and then a process (B) of performing fermentation at 45-55°C for 7-40 days. COPYRIGHT: (C)2009,JPO&amp;INPIT</description><subject>COFFEE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2009</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFDydQ3x8HdRcPMPUggI8ncJdfb0c1dwcw3ydfULcXVRCHF15GFgTUvMKU7lhdLcDEpuriHOHrqpBfnxqcUFicmpeakl8V4BRgYGlgZGFgaGBo7GRCkCAG6xIrA</recordid><startdate>20090212</startdate><enddate>20090212</enddate><creator>FUJITA HIROYUKI</creator><creator>YAMAGAMI TOMOHIDE</creator><scope>EVB</scope></search><sort><creationdate>20090212</creationdate><title>METHOD FOR PRODUCING FERMENTED TEA</title><author>FUJITA HIROYUKI ; YAMAGAMI TOMOHIDE</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_JP2009028010A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng</language><creationdate>2009</creationdate><topic>COFFEE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>FUJITA HIROYUKI</creatorcontrib><creatorcontrib>YAMAGAMI TOMOHIDE</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>FUJITA HIROYUKI</au><au>YAMAGAMI TOMOHIDE</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>METHOD FOR PRODUCING FERMENTED TEA</title><date>2009-02-12</date><risdate>2009</risdate><abstract>PROBLEM TO BE SOLVED: To provide a method for producing fermented tea which is black tea containing theaflavin and tannin characteristic of the fermented tea in a high concentration, and having diabetes ameliorating function. SOLUTION: The method for producing fermented tea comprises: fermenting tea leaves or a mixture of tea leaves and tea stems, and comprises a process (A) of performing preprocessing fermentation at 30-40°C for 2-48h, and then a process (B) of performing fermentation at 45-55°C for 7-40 days. COPYRIGHT: (C)2009,JPO&amp;INPIT</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language eng
recordid cdi_epo_espacenet_JP2009028010A
source esp@cenet
subjects COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title METHOD FOR PRODUCING FERMENTED TEA
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-14T06%3A20%3A12IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=FUJITA%20HIROYUKI&rft.date=2009-02-12&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3EJP2009028010A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true