http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101850676-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2104 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2016-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-04-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101850676-B1 |
| titleOfInvention | Noodle manufacturing method of aronia is added cold noodles |
| abstract | More particularly, the present invention relates to a method for producing a cotton noodle to which an astaxanthin is added, more specifically, anthocyanin and lutein are the most abundant foods, and citizens want a lot of intake due to diabetes and diet. However, By offering a method to utilize this difficult aronia, it is possible to reduce the tannin content while preserving the nutritional composition of Aronia, to increase the taste and aroma, and to provide a method to make it available to the food that everyone enjoys In order to achieve the above-mentioned object, the present invention provides a method of producing a cotton noodle with a low-density nutrient, which comprises 70 to 75 parts by weight of wheat flour, 8 to 15 parts by weight of starch, 10 parts by weight , 5 parts by weight of the Aronia powder, 5 parts by weight of the potato powder, and 1.5 parts by weight of the salt (S30); Adding water and kneading (S30); Aging the dough so that the noodles of the Aronia cold surface become more elastic and improve the flavor and taste (S40); Placing the dough in a facsimile machine and faced with the noodles of the Aronia cold surface (S50); To a method of manufacturing a noodle of a cold surface to which an aroma is added. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102308716-B1 |
| priorityDate | 2016-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 136.