http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101759312-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-155 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2015-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101759312-B1 |
| titleOfInvention | Manufacturing method for lentinus edodes powder, manufacturing method for nutrient-bar using lentinus edodes powder and nutrient-bar manufactured by the same |
| abstract | The present invention relates to a method for producing a mushroom powder, a method for manufacturing a nutrition bar using a mushroom powder, and a nutritional bar produced thereby. A method of preparing a nutrient bar using a mushroom powder according to the present invention includes preparing a material for preparing a mushroom powder, a lentil, a brown rice, an almond, a peanut, a walnut, a chocolate and a rice cake; Washing the prepared brown rice and lentil with water, removing water from the surface of the brown rice and lentil, and heating and frying the brown rice and the lentil by frying, washing and frying the lentil (S220); Removing and frying the peanuts, almonds and walnuts by removing foreign substances adhering to the surfaces of the peanuts, almonds, and walnuts and heating them and frying them (S230); A chocolate melting step (S240) in which the prepared chocolate is melted and melted to produce liquid chocolate; A material metering step S250 of preparing the shiitake mushroom powder, roasted brown rice, lentil beans, peanut, almond and walnut, melted chocolate and rice tincture at a predetermined weight ratio; A nutrition bar manufacturing step (S260) of manufacturing a nutrition bar using the metered and prepared materials; And a nutrient bar cooling and packaging step (S270) for cooling the nutrient bar made in a predetermined shape so as to enhance the adhesive force by the rice tanning, and then vacuum packing the nutrient bar, wherein the nutrient bar manufacturing step (S260) Mixing the melted chocolate into a container heated to a temperature of < RTI ID = 0.0 > 50 C < / RTI > Mixing the brown rice, lentil beans, peanuts, almonds and walnuts on the chocolate to uniformly coat chocolate on the surface of the brown rice, lentils, peanuts, almonds and walnuts; The above-mentioned chocolate is uniformly coated with brown rice, lentil bean, peanut, almond and walnut shiitake flour and uniformly mixed with chocolate and shiitake flour on the surface of the brown rice, lentil bean, peanut, almond and walnut step; And a step of uniformly mixing chocolate and mushroom powder on the surfaces of the brown rice, lentil beans, peanuts, almonds and walnuts, removing the heat source, adding the prepared rice flour to the mixture, A uniformly mixed chocolate and shiitake flour on the surface of peanuts, almonds and walnuts and uniformly mixing the brown rice, lentils, peanuts, almonds, walnuts, chocolate and shiitake flours by rice flour to produce a nutritional bar Wherein the shiitake powder is sliced into a predetermined size and air-dried to remove moisture contained in the shiitake mushroom (S110); (S120) cleaning the shiitake mushroom to remove impurities adhering to the surface of the shiitake mushroom by washing with water after collecting the dried shiitake mushroom; (S130) heating the shiitake, which has been washed and removed the foreign substance, using a heat source in a certain container containing water; A mushroom matured step (S140) in which the heated mushroom is aged by removing the heat source after heating and keeping the mushroom in the container; Cooling the shiitake mushroom (S150) to lower the temperature of the shiitake mushroom after removing the aged mushroom from the container; A shiitake secondary drying step (S160) of drying the cooled shiitake to remove water remaining in the shiitake mushroom; And a shiitake powdering step (S170) of pulverizing the dried shiitake and pulverizing the dried shiitake powder to produce a shiitake powder. According to the above-described constitution, the present invention promotes texture, flavor and consumer preference, and can easily be ingested as a healthy food for all aged and young people. By manufacturing a nutrition bar by mixing mushrooms with various nuts, Can be supplied naturally and the health of the consumer can be improved. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102190395-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200075373-A |
| priorityDate | 2015-11-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.