http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102058802-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f9ea71cfd358f4f3cc8d11c2a7919155 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-101 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-212 |
| filingDate | 2018-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a120b811e666db0e4d1582baffeef53 |
| publicationDate | 2019-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102058802-B1 |
| titleOfInvention | Method for manufacturing thermocompression container noodle using starch |
| abstract | The present invention provides a method of manufacturing a thermo-compression container surface using starch, which can be prepared using starch without gluten, and can contain ingredients within the noodles to be eaten as a healthy diet. To this end, the present invention is the process of making a starch dough by adding water to the starch and kneading, pouring the starch dough into the lower plate face frame and the upper plate face frame and applying heat in the compressed state to make the lower plate face plate and the upper plate face plate, on the lower plate face The process of applying the inner material, the process of superimposing the upper surface of the upper surface of the upper surface of the inner surface of the inner surface of the inner material, the lower surface of the upper surface and the upper surface of the upper surface of the upper surface and the upper surface of the upper surface of the upper surface and the upper surface of the upper surface to join the joints and crimped along the length direction And a process of making a sealing line, and a process of cutting along the middle portion of the sealing line to create a noodle-coated noodle. According to the above technical configuration, it is possible to shorten the cooking time in that cotton can be prepared using only starch without gluten and to provide a gluten-free healthy food with a smooth texture. In addition, the ingredients inside the noodles can be used in a variety of cooking, as well as nutritionally harmonious and balanced to provide a healthy food. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102146259-B1 |
| priorityDate | 2018-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 167.