http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102027091-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b663f1e43bb7e823b01baa7d42d13b97 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5488 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5486 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-135 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
| filingDate | 2019-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_65746a4812c481d27751a6639f279db4 |
| publicationDate | 2019-10-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102027091-B1 |
| titleOfInvention | Process For Preparing A Vegetable Patty Using Outer Leaves Of Greens |
| abstract | The present invention relates to a method for producing a vegetable patty using wooge and potatoes, which is called a dried wooge in water for 3 to 4 hours and then dehydrated to boil for 40 to 50 minutes (S1); Washing with water and then dehydrating again to have a water content of 4 times that of dry bogs to obtain hydrated bogs (S2); Soaking the dry soy protein in water to hydrate three times than dry to obtain a hydrated soy protein (S3); Adding hydrated bog and soy protein obtained in the above steps (S2) and (S3) into a separator in a weight ratio of 1: 1 to fiberize to obtain a bog-bean protein fiber mixture (S4); Formulating a mixed powder comprising whey protein powder, gluten powder, sugar, vegetarian seasoning, sun salt, and pepper to the bog-bean protein fiber mixture (S5); Mixing soy sauce, soybean oil, and mashed potatoes to obtain a pasty potato (S6); Step (S7) of mixing the pasty potatoes obtained in step (S6) with the woogie-bean protein fiber mixture blended in step (S5); And molding into a patty shape and putting the steamer at 100 ° C. to steam for 15 minutes (S8). Vegetable patties using bogs and potatoes, prepared according to the present invention, provide a fiber-rich meat substitute while utilizing the texture of the meat, and consequently reduce the consumption of meat, resulting in a stable price in place of meat with high price fluctuations. It also has the advantage of providing a meat substitute processed food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220091659-A |
| priorityDate | 2019-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.