| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_97399f29616236f3946de2061d8f1d47 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-16
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-332
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5066 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3562
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-115
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-244
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-20 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-244 |
| filingDate |
2002-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_22d909d77829048c171e1be68d339a2d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fdb4690f9bcdda15f183fe9197f1baa2
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_37d5b4da9d4e1c0d4054392458c4abbb |
| publicationDate |
2003-11-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20030084446-A |
| titleOfInvention |
A method for manufacturing dried thread type-Konjak |
| abstract |
The present invention relates to a method for producing dry konjak, and more particularly, to a method for preparing a dry konjak in the form of vermicelli which is excellent in resilience and low calorie diet food.n n n The present invention is obtained by swelling the konjac powder mixed with various starches in a constant ratio in water, and then konjac sol obtained by extruding into a yarn while mixing by adding 3-6% by weight of lime water and heating at 90-100 ° C. for 30-60 minutes. After cooling and neutralizing with acid at the time of gelation, sugar solution containing 20-30% (w / v) of one or more sugars selected from the group consisting of starch syrup, sugar, sorbitol, fructose, glucose and lactose It is immersed for 3-5 hours and dried for 3 to 3.5 hours in a hot air dryer at 70-80 ℃ provides a method for producing a dry konnyaku. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102493346-B1 |
| priorityDate |
2002-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |