http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100517738-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47F7-0042 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47F5-0093 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A47F1-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-00 |
| filingDate | 2003-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-09-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100517738-B1 |
| titleOfInvention | manufacture method thereof and a scorched rice snack have Chinese matrimony vine |
| abstract | The present invention relates to a nurungji snack containing wolfberry and a method for manufacturing the same, the present invention is mixed with 5 to 10% by weight of wolfberry powder to 80 to 90% by weight of rice made of any one or more selected from white rice, glutinous rice, black rice. Steaming at 90-100 ° C. for 20-30 minutes; Mixing 5-10% by weight seasoning sauce consisting of one or more ingredients selected from tomato ketchup, sugar, citric acid, curry, green onion powder and salt, mixed with goji powder and cooked rice grains; Put the mixture of seasoning sauce and rice grain into heating mantle and apply pressure of 0.2 ~ 0.4Kg / cm2 at the temperature of 90-95 ℃ and heat it for 2 ~ 3 minutes to form 0.5 ~ 1% of water and less than 1mm in thickness. It is to include. According to the present invention, by incorporating wolfberry and adding seasoning sauce to add flavor to Nurungji, the influence of various functional ingredients such as betaine, rutin, gucoamine A and beta-sitosterol contained in wolfberry can be ingested. The seasoning sauce is provided with the effect of obtaining the taste of Nurungji Snack containing the taste according to the consumer's taste, and the moisture is less than 1% and the thickness is 1-1.5mm so that it is not too crunch It is provided with an effect of obtaining a sake with good chewability. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102464591-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102464591-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101267993-B1 |
| priorityDate | 2003-06-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 41.