http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102285413-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-244 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 |
| filingDate | 2019-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-08-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102285413-B1 |
| titleOfInvention | Manufacturing method of song-pyon with improved texture |
| abstract | The method for producing songpyeon with improved texture according to the present invention comprises 45 to 65% by weight of non-glutinous rice, 0.1 to 5% by weight of salt, 0.1 to 5% by weight of sugar, 0.1 to 5% by weight of cooking oil, 20 to 30% by weight of water, relative to the total weight of the dough. A first step of preparing a dough by mixing 10 to 20% by weight of an additional material of any one of weight%, pumpkin, mugwort, jujube, and black rice; A second step of forming a songpyeon by adding 5 to 20% by weight of sesame to 80 to 95% by weight of the dough, based on the total weight of the songpyeon; After steaming the songpyeon for 2 to 10 minutes, cooling the songpyeon at room temperature, a third step; After steaming the songpyeon for 20 to 40 minutes, applying sesame oil to complete the songpyeon, a songpyeon completion step; characterized in that it includes. According to the method for producing songpyeon with improved texture according to the present invention, by including any one of pumpkin, mugwort, jujube, and black rice in the manufacturing process of the songpyeon dough, it has the unique color of the material and improves the taste and flavor 2 It has the advantage of being able to have a chewy texture through the process of steaming songpyeon over tea. |
| priorityDate | 2019-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.