http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20010026443-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_431d069c2f28846e04b3197b3b26abde |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 1999-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_47a43f30af4c4659970989bbfd5b3c1f |
| publicationDate | 2001-04-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20010026443-A |
| titleOfInvention | Bean bakery produce method |
| abstract | The present invention relates to a method of manufacturing soybean flour as a main raw material, but can be mixed with two types of kelp, anchovies, mugwort, and rice at 5% to 15% nutritionally or snack meal with soy milk and milk It has a feature that can be spotlighted as a substitute.n n n Since soy is a protein, soy protein is a representative plant. Protein contained in soybeans is relatively indigestible, and it is known to contain digestive inhibitors of trypsin, which inhibits the action of the digestive enzyme trypsin, which makes digestion and absorption difficult.n n n Therefore, soybean powder is made of soybean bread and baked in an oven, so it can be solved by denaturing and activating protein by heat treatment to facilitate digestion and absorption in the body.n n n Therefore, healthy bread, soybean bread, and donut confectionery are considered to be breakthrough health foods. The present invention is a soybean raw material but can be prepared in 5% to 15% as described above, which is prepared as follows.n n n In the manufacturing method of washing and crushing soybeans to make good soy flour, mixing them in order, and aging them and baking them in an oven, the soybean powder is made from primary soybean powder 1kg, emulsifier 15g, starch 500g, salt 30g, skim classification 40g, shortening 20g. After mixing 50g of eggs, add 45g of secondary water 500-600g yeast and mix again. Melt the butter 3rd again and gently knead for 15 to 20 minutes, ferment for 1 hour in the 4th fermentation chamber at 20 ℃ -25 ℃, remove the gas by mixing 5 times, adjust the amount and put it in a container, 20 ℃ at the 6th fermentation chamber. Fermentation is carried out for 35 minutes at ~ 25 ℃. After finishing at the 6th, put the oil into the bacon pan according to the required amount and put it back into the 7th fermentation chamber, and put it in the oven at 180 ℃ ~ 200 ℃ baked in 35 minutes is characterized in that the finished. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100889880-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210015117-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100803333-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101715216-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101715214-B1 |
| priorityDate | 1999-09-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.