http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20060078450-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f9613c992f5e2bbe6b79fd7f8d899f68 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2004-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_73d1de7378466803c915e221267d212d |
| publicationDate | 2006-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20060078450-A |
| titleOfInvention | Functional noodle manufacturing method using turnip juice and turnip noodle manufactured by this method |
| abstract | The present invention is to provide a more healthful food through a general food by mixing a turnip-containing substance useful for health into a traditional food noodles.n n n In order to achieve the above object, in the noodle manufacturing method of forming a cotton pad by mixing flour, salt, and water to form a cotton pad using a compression roll, cutting it to a certain thickness, drying and packaging, Instead it provides a functional noodle production method characterized in that the turnip juice mixed with flour.n n n In addition, in order to increase the efficiency of the dough and the formation of the noodle, it provides a functional noodle manufacturing method to add the addition of baeknyeoncho powder and frimol useful for the dough.n n n Wheat flour, turnip juice, baeknyeoncho, furimol |
| priorityDate | 2004-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.