http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101998694-B1
Outgoing Links
Predicate | Object |
---|---|
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0017 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-12 |
classificationIPCInventive | 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/A23L27-12 |
filingDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2019-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2019-07-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-101998694-B1 |
titleOfInvention | Sweet Rice Puffs Manufacturing Method Using Rice Syrup including Omija Extract And Omija Seed |
abstract | The present invention relates to a method for producing a crude oyster comprising the steps of: (S1) making a whey protein containing an Omija concentrate; (S2) preparing a raw oomija concentrate instead of sugar for flavor and aroma; Step (S3) of obtaining a mixed omija concentrate obtained by simply mixing the raw oyster concentrate with the above-mentioned starch ; Pulverizing omija seed to obtain an omija seed powder (S4); A step (S5) of adding and stirring Omija seed powder to a mixed Omija concentrate , which is a mixture of the above-mentioned starch and raw oomija concentrate; And a step (S6) of preparing ganjungjang by using agitated ocher seed meal containing omega seed powder. The present invention also relates to a method for producing ganoderma using an omelet concentrate and ocher seed powder containing omija seed powder. |
priorityDate | 2017-12-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.