http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101910616-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_72cc2618b05c4791ee61cf02fb9a8bc9 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 |
| filingDate | 2017-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_99676bdb3158a774f93e6949057a788d |
| publicationDate | 2018-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101910616-B1 |
| titleOfInvention | Manufacturing method of energy bar using kajime |
| abstract | The present invention relates to a method for manufacturing an energy bar using a chewable chewing gum which can easily be taken and taken when a hunger or energy is needed anytime and anywhere. The composition comprises: a) 9 to 32% by weight of roasted brown rice, 8 to 12% by weight of cranberries, 8 to 12% by weight of pecans, 8 to 12% by weight of macadamia, 6 to 9% by weight of roasted sunflower seeds, 11 to 14% by weight of roasted almonds, 9 to 11% by weight of walnuts, 21% by weight of the nut mixture to prepare a nut mixture; b) 60 to 80% by weight of the nutshell mixture of step a) and 20 to 40% by weight of the saccharides are placed in a cooking vessel, heated to a temperature of 100 ° C or higher, cooked and then put into a mold and cured to form a solid; c) pulverizing the pulverized pulverized powder at a temperature of 60 to 80 캜 for 4 to 6 minutes; d) Evenly spraying the chewing gum powder of step c) to the upper part of the cured solid inside the mold of step b); e) aging the mold of step d) for 5 - 7 hours in a refrigerator maintaining a constant temperature of 0-1 캜; f) removing the mold of step e) from the refrigerator and uniformly applying the cacao paste to the top of the solids to which the caterpillar powder is sprayed; g) secondary aging the mold of step f) for 3 - 6 hours in a refrigerator maintaining a constant temperature of 0-1 캜; And h) removing the solid material from the mold of step g) and cutting it into a desired shape and size. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102136387-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200062959-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220001774-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102300137-B1 |
| priorityDate | 2017-06-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.