http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101842192-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a9a3a23ef4be654b8a4745ae819d7e2d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-126 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 |
| filingDate | 2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8e011b870e5f62aa3240f4e328baab6b |
| publicationDate | 2018-03-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101842192-B1 |
| titleOfInvention | Manufacturing method for jeon or pancake using rice flour |
| abstract | The present invention relates to a method for producing a rice bran or a rice bran using a rice flour. The method for preparing a rice flour or rice flour using the rice flour according to the present invention comprises preparing rice flour (S100) for preparing rice flour; Preparing a glutinous rice flour (S200) for preparing a glutinous rice flour to be mixed with the rice flour to be produced as a batter; Mixing and kneading the mixture of rice flour, glutinous rice flour and starch, adding water to the mixture of rice flour, glutinous rice flour and starch to produce a kneaded product (S300); A first ripening step (S400) of ripening the kneaded product; A second aging step (S500) of keeping the first aged kneaded product in a refrigerator for aging; A fan heating step (S600) of heating the pan to be kneaded with the second aged dough to a predetermined temperature; Applying the edible oil to the surface of the pan (S700); A kneading water up-and-down step (S800) in which the kneaded product is put on the fan and then spreads flat; (S900) for placing materials to be mixed with the kneaded product in the kneaded product on the pan; And a kneading water heating step (S900) for heating the kneaded product placed on the fan to manufacture a kneader or a kneader. According to the above-mentioned constitution, in the present invention, the batter is made soft or crispy and the time elapses by using the kneaded product using the rice flour, without using powder made of wheat flour or wheat as the main raw material, It can be consumed freely by the general public who is abundant in nutrients, poor digestive function, especially those with gluten allergy or celiac disease. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102020971-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102075452-B1 |
| priorityDate | 2017-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.