http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101692767-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2014-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-01-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101692767-B1 |
| titleOfInvention | Method for manufacturing of steamed cake comprising soybean curd residue and black sesame |
| abstract | The present invention relates to a method for producing a steamed cake containing a soybean oil and a black sugar, and a steamed cake produced by the method. More particularly, the present invention relates to a method for treating a protein hydrolyzing enzyme, Drying the pretreated soybean flour and pulverizing the soybean flour to prepare a soybean flour; Grinding the black potato to prepare a black potato powder; Preparing a dough by mixing the soybean meal and the black seed powder with wheat flour, baking powder, salt, sugar, egg, predetermined water and alcohol; And stirring the dough into a mold and steaming the dough. The present invention also relates to a steam cake produced by the method. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210090786-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220043067-A |
| priorityDate | 2014-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 68.