http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050102296-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ea0650893830ea9b7b699212d44e6235 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-0522 |
| filingDate | 2004-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1c70d6d313df80754f618f45d198e87d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a55f8c98be8651ddb4b4218ad34d9d7a http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cc9142223d3f6b13609b2fa5f094de4b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de3a6f102e96d35658b7e90134492275 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5dc810561bf40a1da284d8cede3390a2 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f40ea9adb80295032d4a071e9c5918b7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7f5b668833cbc7f8e68aed9f91a1225f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4e203dc71379fe69d35d07f407d024db http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a21fcf2168e8f3a52081178d354420e |
| publicationDate | 2005-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050102296-A |
| titleOfInvention | Pregelatinized starch for the preparation of kimchi and method to prepare kimchi using the same |
| abstract | In the present invention, the starch for producing kimchi, alpha-starch for producing kimchi and a method of producing kimchi using the same, characterized in that is added together with the seasoning in the seasoning process during the kimchi production process, without boiling. In addition, the alpha starch is preferably used by mixing at least one selected from the group consisting of alpha starch of hydroxy propyl phosphate starch and alpha starch of corn starch, the hydroxy propyl phosphate starch It is preferable that the weight ratio of the alpha starch and the alpha starch of the corn starch of 4: 6 ~ 2: 8, the alpha starch is alpha starch in a liquid mixture containing an integer or a functional additive with seasoning. It is preferable to inject | pour this diluted solution, or to add a liquid mixture containing alpha starch and a purified water or functional additive with seasoning. According to the alpha starch for producing kimchi of the present invention and the method for producing kimchi using the same, unlike the conventional kimchi production method, the sensory and physicochemical changes are the same or superior, especially the kimchi color bright red and shiny In addition, the degree of completion can be improved to some extent. In addition, according to the alpha starch for producing kimchi of the present invention and a method for producing kimchi using the same, unlike the conventional method, the method of using the powder is dissolved in purified water (or a liquid mixture containing a functional additive) or the powder purified water (or functional additives) It is possible to achieve the cost-saving effect because it does not need to go through a separate process of boiling the grass, so that it is not necessary to go through a separate process of boiling the grass. have. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100682399-B1 |
| priorityDate | 2004-04-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 66.