http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102124781-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_99c58e28ad087d674784279df86a86cd |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2112 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C13-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C13-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-80 |
| filingDate | 2019-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd3a40a3096d479a0d3ee7bf8318fda7 |
| publicationDate | 2020-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102124781-B1 |
| titleOfInvention | Manufacturing method macaron using barley shoot and macaron using barley shoot manufactured by the same |
| abstract | The present invention relates to a method for manufacturing a sprout barley macaron and a sprout barley macaron produced thereby. The method for preparing a sprout barley macaron according to the present invention prepares ingredients including sprout barley powder, egg whites, curcumin extract, stevia fermentation extract and wheat flour, weighs them with a certain weight, whips the prepared egg whites by stirring, and the The stevia fermentation extract, curcumin extract, and camellia oil are added to the whipped egg egg white, and then stirred. After adding the sprouted barley powder and wheat flour to the egg yolk, to which the stevia fermentation extract, curcumin extract, and camellia oil are added, the mixture is stirred. To prepare a kneaded product, mold the dough into a certain size, dry it, and heat the dried dough in an oven to produce a macaron molded product, cool the heated macaron molded product, and cool the cooled macaron molded product After applying the cream on one side of the macaron is attached to a separate molding and aged to prepare a macaron. By the above-described configuration, the present invention can produce a macaroon sprout barley macaron that can satisfy the taste of modern people who have a soft texture, a high nutrient content, and are interested in health by preparing a macaroon using a sprout barley rich in nutrients. . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102372655-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102372666-B1 |
| priorityDate | 2019-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 53.