http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060024017-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8ed526c7f13abf793b6c27ca20b6c43c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-88 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2006-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0212ac63813a48c407efc2a83ccf1104 |
| publicationDate | 2006-03-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060024017-A |
| titleOfInvention | How to Make Tteokbokki |
| abstract | The present invention relates to a method for manufacturing tteokbokki, and the purpose is to vary the texture, taste and nutrition of tteokbokki by mixing a variety of colors of rice cake, seasoning, and vegetables.n n n Tteokbokki rice cake of the present invention is a red purple rice cake prepared by mixing baeknyeoncho powder with non-glutinous rice flour,n n n Green rice cake prepared by mixing chlorella powder with non-glutinous rice flour,n n n Brown rice cake made by mixing chaga extract with non-glutinous rice flour,n n n Black rice cake made by mixing black sesame seeds with non-glutinous rice flour,n n n To make yellow rice cake made by mixing curry with non-glutinous rice flour,n n n Seasoning is made by mixing red pepper paste, dextran and red pepper powder.n n n The tteokbokki for tteokbokki, seasoning, and vegetables are mixed and prepared to prepare tteokbokki and then packaged in a standard container to prepare by rapidly freezing for 10 to 20 minutes at minus 20 ~ 50 ℃.n n n The present invention, such as baeknyeoncho, chlorella, chaga mushroom extract, black sesame, curry mixed with when preparing the rice cake for tteokbokki to prepare the rice cake to make tteokbokki to eat and eat as a meal, nutrition and texture, The taste is diverse, and by using dextran, a polysaccharide produced by lactic acid bacteria (Leucono stoc) as a sugar substitute, it is low-calorie and has a feature that enables dietary supplements for diet.n n n n Tteokbokki, Chlorella, Texture, Taste, Low calorie |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101220823-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101288363-B1 |
| priorityDate | 2006-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.