http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20070078750-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dff5e43e4bf165f7182fef69f5f515d4 |
| classificationCPCInventive | 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/A21D2-265 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12G3-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 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/A21D13-31 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 2007-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_31a2a178284c3afc743b4f55febbe0f9 |
| publicationDate | 2007-08-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20070078750-A |
| titleOfInvention | A method for producing grain-grain steamed bread, and grain-grain steamed bread thereby. |
| abstract | The present invention relates to a method of manufacturing a grain steamed bread and grain grain steamed bread thereby, grain grains (soksaktae, white bran, brown rice, black rice, barley) and fine powder based on the total weight of wheat flour 40% by weight grain-80 A grain granulated bread comprising a weight percent, 20 weight percent fine powder, 80 weight percent wheat flour, and various substances which are mixed with the same to enable a dough, and a method of manufacturing the same are provided.n n n The grain-grain steamed bread made through the dough and its manufacturing method is a new type of functional steamed bread that is differentiated from the conventional steamed bread, which is mainly made of wheat flour.The grains used in this method (soksoritae, white tae, brown rice, black rice, barley) Through the modification of the mixing ratio, the nutritional properties, flavors, aromas, chewy textures, etc. of each variety vary, and the grains having these characteristics, and the softness, volume, and texture of the flour and wheat flour-based dough are mixed together. It provides new foods that are tastefully effective. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101469550-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101381552-B1 |
| priorityDate | 2007-06-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 54.