http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101823333-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 |
| filingDate | 2015-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-01-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101823333-B1 |
| titleOfInvention | Manufacturing method of udon |
| abstract | More particularly, the present invention relates to a method for manufacturing uddled noodles, and more particularly, to provide a noodle composition which can be used to improve the taste and palatability of the noodle, The present invention relates to a method for producing a noodle. According to an aspect of the present invention, The washed ์นก was ground with a Waringbrander, and the juice was centrifuged. A supernatant was obtained. The enzyme was heated for 2 minutes to 5 minutes to activate the enzyme in the juice, followed by centrifugation at 7000 rpm for 10 minutes Removing the precipitate and obtaining a juice; Mixing the obtained juice with flour dough, kneading it, processing it into a surface line, and storing it to obtain an original surface. |
| priorityDate | 2015-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.