http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101987706-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-111 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-113 |
| filingDate | 2017-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2019-06-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101987706-B1 |
| titleOfInvention | Baked noodle by using Far-infrared ray and preparation method thereof |
| abstract | The present invention relates to a baked ramen using far-infrared ray drying and a method for producing the same. The inventors of the present invention have molded a ramen with a significantly increased storage period, applied lactic acid bacteria and soup powder on the surface thereof, The present invention provides a manufacturing method of baked ramen noodles, and provides a high quality ram noodle having improved storage stability as well as a manufacturing method thereof, as well as a microorganism count, antioxidant activity, anti-inflammatory activity, anticancer activity and sensory test. And an excellent effect of enhancing the value of ramen in terms of nutrition, function, and quality, which significantly improves human health function and sensibility by not adding food additives. |
| priorityDate | 2017-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 99.