http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101786894-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3054641ea52e8cba00cb6969241148ba |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-263 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2017-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_71ac09bbb0e765ec5473a0f2ba975b5b |
| publicationDate | 2017-10-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101786894-B1 |
| titleOfInvention | Manufacturing method of egg bread having improved texture and egg smell |
| abstract | The present invention relates to a method for producing an egg bread having excellent texture and improved egg whites. More specifically, the present invention relates to a raw material mixing step for mixing an egg yolk, sugar, honey, syrup and vanilla extract to prepare a mixture, A first dough raw material preparation step of mixing basil powder, curry powder, garlic powder, onion powder and shrimp powder into the raw material mixed through the mixing step, a second dough raw material producing step of mixing the sugar into the egg white to foam, A dough producing step of mixing the first dough raw material produced through the first dough raw material producing step with the second dough raw material produced through the second dough raw material producing step and adding the pulverized powder, And a dough heating step in which milk, sake, pepper, parsley, cheese, ham and egg are mixed and heated. The method of manufacturing egg bread through the above process is not only improved in taste and texture but also improved in egg whites, and also provides an egg bread rich in various nutrients. |
| priorityDate | 2017-01-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.