http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102135525-B1
Outgoing Links
Predicate | Object |
---|---|
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-065 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P10-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 |
filingDate | 2019-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
grantDate | 2020-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationDate | 2020-08-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-102135525-B1 |
titleOfInvention | Mixed food material powder comprising acetic acid fermentation powder and preparation method thereof |
abstract | The present invention relates to a fermented food powder composition containing mixed food material powder and a method for manufacturing the same. The food material obtained in the above step is washed with water, pulverized or cut to remove heavy metals and residual pesticide components, followed by hot air drying. Adding 10% by weight or more of the food material powder containing red and yellow pigments to the food material obtained by powdering in the product, mixing and mixing to obtain a mixed food material powder for noodles, confectionery and bakery products; Apart from the above steps, the blended food material powder and the solid material of the acetic acid fermentation are mixed at a blending ratio (w/w) of 70 to 99: 1 to 30 to provide food material processing and storage technology that significantly improves human health function and organoleptic properties. It works. |
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: 37.