http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101944333-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-002 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 |
| filingDate | 2016-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101944333-B1 |
| titleOfInvention | Composition for Functional Manju Comprising Nurungji and Aronia & Method Using Thereof |
| abstract | The present invention relates to a functional manjujuice composition comprising a powdered rice cake and a method for producing manju using the same. In more detail, the Manju extract composition is composed of 88 to 92 parts by weight of caustic soda, 26 parts by weight of Aronia powder and 13 parts by weight of the burning powder, and the purified manjuum composition is mixed with purified water and heated to 80 to 90 ° C. And the baking powder is 0.5 to 1.5 parts by weight, the vanilla flavor is 0.5 to 1.5 parts by weight, the baking powder is 13 to 30 parts by weight, the baking powder is 0.5 to 1.5 parts by weight, the burnishing powder is 13 to 40 parts by weight, And 26 parts by weight of an Aronia pigment. The above Manjyu composition is prepared by mixing starch or condensed milk and egg, stirring it for about 1 hour, and then stirring the mixture for about 1 hour, and then stirring the mixture with baking powder, vanilla flavor, After mixing the baking powder, the mixture is aged for about 1 hour to make manjupie. The manju blanket is divided into 18 to 22 g, and the manjuage is divided into 14 to 16 g, It was dissolved paenning after the baking step and kneading a round flat shape 2.4~2.6cm height and diameter 35cm wrap, the molded bun in cooking pan And then baking the mixture at a temperature of 175-185 DEG C in an upright position and 155-165 DEG C in a lower position for 18-22 minutes. The functional manju of the present invention contains the granulated rice cake and the aronia, so that the antioxidant activity and the health functional property are good, and the cost of the burned rice product can be reduced by reuse, and it can contribute to the local economy. |
| priorityDate | 2016-10-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 84.