http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100715182-B1
Outgoing Links
Predicate | Object |
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classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
filingDate | 2005-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2007-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2007-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-100715182-B1 |
titleOfInvention | Kim Chi Hwan's Manufacturing Method |
abstract | The present invention relates to a kimchi hwan prepared by the method of producing kimchi hwan including the step of adding cyclodextrin to the kimchi chopped, dried and powdered, and then to form it in a ring form and the electric method. Method for producing kimchi hwan of the present invention (i) process to obtain kimchi powder by cutting, drying and powdering kimchi prepared by adding 1 to 2% (w / w) of cyclodextrin with respect to kimchi weight; (Ii) mixing the kimchi powder with 1 to 3% (v / v) flour paste with respect to the kimchi powder and kneading it, and then applying an extruder to form a cotton; And (iii) cutting the molded article in the electrical plane form to obtain a ring shape, and then drying. Kimchihwan of the present invention not only does not lose the active ingredient contained in the kimchi, but also contains a certain level of organic acid components easily lost during the processing of kimchi, it can be widely used in the production and development of high-quality processed products including kimchi Could be.n n n Kimchi, cyclodextrin, kimchihwan |
priorityDate | 2005-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.