http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101861812-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0023 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0017 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2016-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101861812-B1 |
| titleOfInvention | Method for preparing yukwa |
| abstract | Disclosed is a process for producing a flour which can reduce the ripening period of the dough and is excellent in swelling of aged dough. (A) preparing glutinous rice powder by pulverizing glutinous rice with water; (b) 98 to 99.5% by weight of the glutinous rice powder is mixed with 0.5 to 2% by weight of a soybean meal, and the mixture is heated at 45 to 60 ° C for 3 to 30 minutes to 5 hours, Producing; (c) pulverizing the initial dough, mixing the pulverized initial dough and water at a mixing ratio of 1: 0.2 to 0.7 to prepare an adhesive dough; (d) pulverizing the adhesive dough, mixing and kneading the initial dough and the pulverized adhesive dough at a temperature of 80 to 120 ° C for 70 to 120 minutes, and then molding the dough; (e) cutting the dough into a predetermined size and aging the dough for a predetermined period of time to produce an oily base; And (f) hot water puffing the oily base. |
| priorityDate | 2016-03-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 28.