http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100720710-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a8fb04814dafaca6478646ef7e9a83db http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-10 |
| filingDate | 2006-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60d2f40100df0b0aab1ff80aa9e108b2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b05416726224ad89504623b3a89471d4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0b9dbf5ed37a01ed73d855df268f9d15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3249d17551426cedb984c157c4ca4a4f |
| publicationDate | 2007-05-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100720710-B1 |
| titleOfInvention | Soybean Processing Method for Cooking Mixed Grains |
| abstract | In the present invention, the soybeans or red beans used in cooking mixed grains at home are previously called into water by irradiating microwaves and cooling the soybeans such as unsalted or salted soybeans or red beans. It is easy to cook without cooking or boiled or cooked. A stream processing method is disclosed.n n n The present invention screens and washes the raw material to remove foreign matters on the epidermis by picking up crushed grains and foreign matters from beans or red beans (red beans) and washing them in running water three to four times using a screw cooking catching method; An immersion step of immersing the washed beans or red beans in immersion water maintained at 23 to 28 ° C. for 5 to 13 hours to contain 33 to 37% of moisture; While the soaked beans or red beans are passed through the magnetron zone, the microwaves from the magnetron are irradiated for 40 to 45 minutes with a total output of 80 to 120 kw. A first microwave irradiation step so as not to occur; Primary quenching to rapidly cool soybeans or red beans to 23-26 ° C by supplying cold air at 5-10 ° C for 1-2 minutes so that the moisture content of the first microwave-irradiated soybeans or red beans is 18-20% Steps; A second microwave irradiation step of irradiating the microwaves to the quenched beans or red beans after the first microwave irradiation at a total power of 80 to 120 kw for 20 to 25 minutes; Secondary quench to rapidly cool soybeans or red beans to 23 ~ 26 ℃ by supplying cold microwave at 5 ~ 10 ℃ for 1 ~ 2 minutes to make water content 12 ~ 14% Steps; The final step of the second quenched soybeans or red beans after the final selection and packaging step of packaging with mixed rice.n n n n Mixed grains, beans, red beans, microwaves, salt, quench |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101086461-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101981014-B1 |
| priorityDate | 2006-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.