http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050062175-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a40277b8925ca6b7a5dc30591f77668 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-188 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-265 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-08 |
| filingDate | 2003-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cfa686191b973882fd9a56f85e475afd |
| publicationDate | 2005-06-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050062175-A |
| titleOfInvention | The way to bake cake and bread from the germinate brown rice flour and soy flour |
| abstract | The usefulness of germinated brown rice and germinated beans is well known. More specifically, when ingested germinated brown rice as rice or enzyme food, brown rice causes physical changes in the germination process, so that phytic acid is converted to phosphorus and inositol by dephosphorase, which promotes digestion and is present in germinated brown rice. Amino acids and vitamins have been reported to be able to gain dietary effects due to high memory content by activating the autonomic nervous system, gamma-olizanol components useful for hypertension, and high aribinoxy ingredients and dietary fiber contents. It is used. It is well known that germinated soybeans also have healthier nutrients than soybeans.n n n The present invention relates to a method for producing a cake and a cookie using the germinated brown rice flour and the germinated soybean powder as the main ingredients of the germinated brown rice and the germinated soybeans. It is added to ferment by adding active gluten, strong powder, sugar, skim milk powder, salt, cooking oil, egg, yeast liquid, lactic acid bacteria, etc. It is about. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2022117242-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101340596-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107047686-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210051029-A |
| priorityDate | 2003-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.