http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100945012-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2008-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-03-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100945012-B1 |
| titleOfInvention | Functional Wheat Flour Containing Natural Tocopherol, Manufacturing Method and Usage Method |
| abstract | The present invention relates to wheat flour containing natural tocopherol, a method of manufacturing the same, and a method of using the same. More specifically, by adding natural tocopherol to wheat flour, this flour is used to make bread, noodles, pancake, homemade boiling water, etc. The present invention relates to a flour containing natural tocopherol, which makes it easy to consume the antioxidant tocopherol in daily life by making flour food, and a method of manufacturing and using the same.n n n 0.01 to 10.0 parts by weight of tocopherol was added to 100 parts by weight of flour, and stirred at a high speed of 300 rpm or more to disperse tocopherol to prepare a flour containing natural tocopherol, and then functional flour containing 0.05 to 100 parts of natural tocopherol in 100 parts of ordinary flour. 2 to 8 parts by weight of yeast, 5 to 15 parts by weight of sugar, 5 to 15 parts by weight of margarine, 1 to 3 parts by weight of salt, 3 to 6 parts of egg, 100 parts of functional flour containing natural tocopherol prepared by blending 50.0 parts by weight of The mixture is mixed with 5 to 15 parts by weight of water and 5 to 15 parts by weight of milk. The mixture is fermented and aged at room temperature for 40 to 60 ° C. for 1 to 2 hours, and the aged dough is then heated to an oven of 160 to 180 ° C. It provides a method for producing bread containing natural tocopherol, characterized in that baked on.n n n On the other hand, when making noodles, kalguksu or jeon, characterized in that it is made by adding 0.05 to 50.0 parts by weight of flour to which natural tocopherol is added per 100 parts by weight of flour, fried flour, and tofu powder. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102466759-B1 |
| priorityDate | 2008-02-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.