http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100949738-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-085 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L21-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23B7-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 |
| filingDate | 2009-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2010-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2010-03-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100949738-B1 |
| titleOfInvention | How to make pickled beans |
| abstract | The present invention relates to a method for producing sugar-grilled soybeans, and more specifically, a step of immersing sugar, oligosaccharides, and sorbitol for 12 hours in a sugar solution prepared from 30 Brix to 40 Brix; Boiling the soaked soybeans at 80 ℃ to 90 ℃ for 8 hours, the second step of increasing the sugar content of the sugar solution to 50 Brix first; First ripening soybeans, first soaked in a sugar solution of 50 Brix, for 8 hours; A second step of steaming the first ripened beans at 80 ° C. to 90 ° C. for 2 hours; Step 5 of soaking the second increase soybeans in a sugar solution of 60 Brix for 8 hours; Boiling the second aged soybeans at 80 ℃ to 90 ℃ for 1 hour six steps to increase the sugar solution to 65 Brix third; Tertiary ripening soybeans in the third increase soaked in 65Brix to 70Brix for 8 hours in the third stage; 3 times and 3 aging process, the sugar solution soaks into the inside of the bean, and the jelly beans are dried for 8 to 10 hours at 40 ° C (preferably less than 15% of dry moisture content to increase the shelf life of the product). 8 steps; The present invention relates to a method for preparing sugary soybeans, which comprises 9 steps of coating the dried sugary soybean with a moisturizing yogurt powder to prevent stickiness and to maintain texture without prolonged hardening. |
| priorityDate | 2009-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 33.