http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101953021-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-28 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-28 |
| filingDate | 2017-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-05-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101953021-B1 |
| titleOfInvention | A manufacturing method of a tart using pears |
| abstract | The present invention relates to a tart production method in which a colored piece having a color is used as a topping material, comprising a step of producing a tart paper, a step of producing a filling material, a step of coloring a lot, a step of preparing a tart sheet, . The process of making the tart paper is to mix the powdered sugar powder and sugar powder with butter, egg yolk, salt and water at a certain ratio, and to make the tart paper by chilling and aging for a certain time. In the peeling material manufacturing step, cream cheese and sugar are mixed at a certain ratio, the mixture is foamed with a mixer, and the material is made into a filling material by chilling for a certain time in a refrigerator. In the step of coloring the embryoid body, a plurality of embryoid bodies divided into several pieces, a sweetener having a certain sugar content and a natural coloring material having a certain color are mixed at a certain ratio, and then heated at a temperature below the boiling point of the sweetener, And coloring with a color corresponding to the coloring material. In the step of preparing a tart sheet, a tart paper having a receiving space is pushed into a tart sheet, and then baked for a predetermined time to make a tart sheet having a shape corresponding to the tart shell. The filling step is a step of filling the filling material into the inner space of the tart sheet. The topping step is a step of decorating the colored embryo pieces in a specific form on the filling material. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102073962-B1 |
| priorityDate | 2017-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 59.