http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100465285-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-022 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2004-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100465285-B1 |
| titleOfInvention | Steamed bread manufacture method |
| abstract | The present invention relates to a steamed bread, and more specifically, it is rich in nutrition and taste by mixing the whole grain milk with steamed bread ingredients, satisfying the tastes of various consumers, as well as soft taste without evaporation of water even during the long-term distribution process. It relates to a steamed bread manufacturing method to maintain.n n n Mixing a first step of washing the material consisting of five grains, a second step of calling each of the washed ingredients in cold water for 24 hours, a third step of crushing each called material, and a material pulverized by the third step When the fourth step and the mixture at 100% by weight, 30% by weight of milk, 20% by weight of makgeolli, 12% by weight of sugar, 1% by weight of salt are mixed with respect to the mixture and stirred at a low speed for 10 minutes in an agitator. The fifth step of kneading, the sixth step of ripening (natural fermentation) the primary dough stirred by the fifth step in a sealed container for 15 to 18 hours, and the fermentation aged by the sixth step. In the fourth step in water, 10% by weight of milk and 0.5% by weight of soda were prepared by stirring the mixture for 5 minutes at a low speed in a stirrer for 2 minutes, and the red bean paste was added at 100 ° C to 120 ° C for 12 minutes. Steaming is characterized by consisting of the eighth process. |
| priorityDate | 2004-10-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.