http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100786362-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/E02D2250-003 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/E02D3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/E21D9-001 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2004-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2007-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100786362-B1 |
| titleOfInvention | Retort Food Ingredients Suitable for Microwave Cooking and Methods for Making the Same |
| abstract | The present invention relates to a retort food material suitable for microwave cooking and a method of manufacturing the same. More specifically, the addition of a quality improvement material to a retort food material reduces food texture and starch due to hardening of the food skin during cooking using a microwave oven. It relates to a retort food material and a method for producing the same that can prevent aging.n n n The present invention was devised to solve the problem of cooking starch retort food for frozen cooked food using a microwave oven to suppress the evaporation of moisture during retort food storage by including a quality improvement material in the starch retort food material. In addition, it is to provide a starch retort food material that can prevent the degradation of the texture due to the curing phenomenon of the retort food epidermis when cooking in a microwave oven, and can solve the problem of starch aging.n n n In another aspect, the present invention is coated with a dextrin solution when manufacturing a starch retort food material containing a quality improving material to prevent the degradation of the texture due to the curing phenomenon of the retort food epidermis when cooking in a microwave oven and to solve the problems of starch aging Another object is to provide a method for producing a retort food ingredient. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101434115-B1 |
| priorityDate | 2004-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.