http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050005641-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_98e55d1eddadfdb328d76ad00e7b3e2c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2003-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_27ca06e40e595abfff201c2b944c9b0e |
| publicationDate | 2005-01-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050005641-A |
| titleOfInvention | Function characteristic kim rice and function characteristic kim rice manufacturing method |
| abstract | The present invention relates to a functional gimbap and a method for producing the same, according to the functional gimbap manufacturing method of the present invention, general users can eat brown rice rice naturally while eating the functional gimbap of the present invention to consume all the nutrients that brown rice has Not only is it very beneficial to human health, but it can also provide the unique color, taste and aroma of brown rice, it is easy to pack and carry, and it can consume all the chewy taste, aroma and nutrients of blue seaweed. In addition, the taste, aroma and quality of gimbap are to be kept constant.n n n Functional gimbap manufacturing method according to the present invention in the production method of gimbap made by including a white rice and gimbap and seaweed,n n n Mixing rice bran (rice bran) 1-15 wt% with 85 to 99 wt% of white rice to make brown rice;n n n Extracting gimbap extract by heating 20-40 wt% of onion juice to 60-80wt% soybean oil in a container and heating at a temperature of 80-100 ° C for 15-30 minutes;n n n Preparing a gimbap rice by mixing the gimbap extract 2-10wt% in the brown rice 90 ~ 98wt% and mixing them evenly; Andn n n The gimbap rice prepared in the above step evenly spread over a sheet of laver, then rolled it to produce a functional gimbap. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160058225-A |
| priorityDate | 2003-07-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.