http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101853305-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2015-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-04-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101853305-B1 |
| titleOfInvention | Manufacturing method for mulberry leaf noodle |
| abstract | The present invention increases the satisfaction of nutrition with the taste by starting a series of processes in which the active ingredients contained in the mulberry powder can be added to noodles by adding powdered mulberry leaves and roots collected from mulberry to the dough ingredients The present invention relates to a method of producing a noodle made from a noodle which is distinguished from a conventional noodle by a distinctive texture as well as providing a distinctive texture of the noodle, The dough obtained by mixing the wheat flour and the starch, water, salt and mulberry powder is matured at low temperature, and the dough is boiled in water, and the boiled dough is cooked with broth and beef, Zucchini, egg yolk, and rice flour. |
| priorityDate | 2015-12-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.