http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20000000163-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_cc5db5e1ee62821807fd10eb0b7e6abb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-113 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 1999-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d66e6615abe07398c4869faac1f6b33a |
| publicationDate | 2000-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20000000163-A |
| titleOfInvention | Paprika instant noodle and manufacturing method thereof |
| abstract | The present invention relates to a paprika ramen prepared by mixing paprika having a rich nutritional content and a unique taste and color with a raw material such as wheat flour, and a method for manufacturing the same. The paprika ramen according to the preferred aspect of the present invention is wheat flour 65 To 75% by weight, 5 to 10% by weight of potato starch, 2 to 8% by weight of acetic acid starch and 0.5 to 1.5% by weight of refined salt, 12 to 18% by weight of paprika extract was added to prepare a dough, and then noodle, steaming and molding After the process, the steamed noodle is fried through a milking process using palm oil, characterized in that it is manufactured to include 15 to 20% by weight of palm oil based on the weight of the steamed noodles, and the paprika ramen according to the present invention is conventional. It has a unique taste and aroma that is completely different from ramen, contains a lot of nutrients that are beneficial to the human body, and has a variety of colors to provide visual enjoyment. Ron, because it represents the appetizing effect, can greatly contribute to improving people's eating habits and create a new food culture. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050039920-A |
| priorityDate | 1999-09-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.