http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020033979-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6205cdf2ef90a2403776f36120bca4f0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-15 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-50 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2000-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c851ba01c7f3c73a757a774c2b63e032 |
| publicationDate | 2002-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020033979-A |
| titleOfInvention | Producing method for carried rice cake |
| abstract | The present invention relates to a method of manufacturing a portable rice cake. The portable rice cake of the present invention is supplied with glutinous rice powder, non-glutinous rice flour, waxy corn starch, and wheat flour together with blended water in a stirrer and stirred for a predetermined time at high temperature steam pressure, and then salt, white sugar, syrup, refined maltose, maltitol, mono Dough step of glycerides are concentrated, mixed and naturally cooled by administering to the steamed mixture to cut into a predetermined size: a rice cake step comprising the chocolate with almond paste and almond flavor added to the normal chocolate: And a coupling step of cooling the surface of the rice cake through the cooling tunnel and passing through the processed chocolate melt to apply the chocolate having a predetermined thickness to the skin of the rice cake, and to the surface of the chocolate. Another semi-chocolate melt can be stored for a long time by the semi-chocolate enrobing step, which gives a constant pattern. You can taste the mochi, chocolate and almond flavors together to provide a new taste. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190031733-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101460339-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230114608-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030064553-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100836062-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101005333-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100849503-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101121750-B1 |
| priorityDate | 2000-10-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 49.