http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020093758-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0fcb2717f95eb25b01e5913cd12e7fd7 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-246 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2002-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_eb46f313aebb5b98d107ef9b8e348dda |
| publicationDate | 2002-12-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020093758-A |
| titleOfInvention | Preparation method of invigorate rice cake which is not hardened and can be preserved for a long time as the original state |
| abstract | According to the present invention, as a main ingredient of black rice, as other ingredients such as glutinous rice, sorghum, peanut, walnut, etc. are added, the color becomes black and has a high nutrition, thereby producing a rice cake mainly composed of black rice called a boiled rice cake. In the above, the present invention relates to a method for producing a boiled rice cake, which enables the consumer to preserve the original state of the molded rice cake for a long time so that the rice cake of the highest quality can be multiplyed to the consumer.n n n In other words, in the production of ordinary rice cakes prepared by adding a subsidiary material (glutinous rice, sorghum, crude, peanut, walnut, sesame, black sesame, etc.) with black rice as the main ingredient, sugar, maltose ( maltose, aka malt sugar, maltose, low sugar starch syrup, waxy starch, SP (emulsion foaming agent), flour, and cinnamon powder are added and mixed to prepare rice cakes. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011096644-A2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8491954-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101067968-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2011096644-A3 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150019992-A |
| priorityDate | 2002-11-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 51.