http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102144299-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b65dc94a46abe94bf76eaf2e079ba473 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-70 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D9-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-10 |
| filingDate | 2019-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0919893cd737c8b255336bb6ebcc3d80 |
| publicationDate | 2020-08-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102144299-B1 |
| titleOfInvention | Stir-fried rice cake sauce and manufacturing method thereof |
| abstract | Tteokbokki sauce and a method for producing the same are disclosed. The present invention comprises the steps of preparing a gochujang mixture by mixing 82 to 92 parts by weight of starch syrup, 5 to 14 parts by weight of red pepper paste and 2 to 8 parts by weight of flavor soup (S100); Aging the gochujang mixture at room temperature for 24 hours (S200); Mixing 67 to 76 parts by weight of red pepper powder, 15.1 to 26.2 parts by weight of seasoning additives and 5 to 17 parts by weight of brown sugar to prepare a powder soup (S300); Mixing 9.6 to 22.6 parts by weight of the powder soup and 5 to 15 parts by weight of unsaturated fatty acid-containing oil when heating at 100° C. by heating 67 to 83 parts by weight per 100 parts by weight of the aged red pepper paste mixture for 30 to 60 minutes (S400) Wow; In the above step, the mixture of powdered soup and unsaturated fatty acid-containing oil is gradually cooled at room temperature (S500), so that the deep flavor and taste best suited to the taste of Koreans can be obtained, and the physiological activity of the human body is improved. Provides a helping tteokbokki sauce. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102268669-B1 |
| priorityDate | 2019-12-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.