http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-0182601-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fcd96347d65d8457bb9391f4f8ee3d2a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 1996-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1999-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60e6c20878af873cc6fd0ff074382d7e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13fa27cb667312e01cbe2c2628a414a9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2b86b29f4386d6441b54de05937845fc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_df7a32837c48b5bafdf1e21ec5bda15c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2a9afbbce68bbfbdf632bb003c6e8fad http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2030cb19d7cfd31f7b25b739c4b72750 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59e8c2372376e1e7b09c4d2303364af6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d9671e2dcdea76df7ad6789922576765 |
| publicationDate | 1999-03-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-0182601-B1 |
| titleOfInvention | Method and composition for preparing instant noodles |
| abstract | 1. Technical field to which the invention described in the claims belongsn n n food.n n n 2. Technical challenges to be solved by the inventionn n n Quality improved liver sauce and its improved manufacturing method.n n n 3. The point of the solution of the inventionn n n The present invention relates to a composition comprising 5 to 17% by weight of beef, 5 to 20% by weight of potato, 2 to 5% by weight of peas, 2 to 5% by weight of edible oil, 7.5 to 12% By weight of starch, 0.5 to 3% by weight of sugar, 0.5 to 3% by weight of sugar, 0.3 to 1.5% by weight of modified starch, 0.5 to 2.5% by weight of wheat flour and 2.6 to 10% by weight of wheat flour % And the onion is poured in a pH-controlled solution under constant conditions (temperature / time) containing an appropriate concentration of calcium chloride and salt, and the pectin contained in the onion tissue It is possible to maintain the shape and texture of the onion even in high temperature and high pressure heat treatment by making the structure hard by bonding to each other and to prevent the onion tissue from being destroyed by the physical force during the cooking process of the liver sauce sauce For, by the majority of blanching Onions put in the final stage of the manufacturing source, to minimize tissue damage and the shape of an onion.n n n 4. Important Uses of the Inventionn n n Long-term distribution at room temperature is possible, and it can be eaten with boiled or microwave for 2 ~ 3 minutes and can be eaten with rice or cotton. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101253446-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100435581-B1 |
| priorityDate | 1996-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 73.