http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080078229-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_92df1be16f0cbf11a6370506056c7514 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-09 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 2007-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3b26ef7c852335aaa00c3da68bd606df http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_de74b7cb1d070fb18bd0727f0afad435 |
| publicationDate | 2008-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20080078229-A |
| titleOfInvention | Rice syrup and its manufacturing method |
| abstract | The present invention relates to a rice syrup and a method for manufacturing the same, and more particularly, a large amount of water is added to rice, followed by heat treatment in a limited range to gelatinize starch in the rice, and then stored in purified water at a refrigerated temperature for a predetermined time. A new concept of rice obtained by mixing a heat syrup having a specific range of brix with a composition containing sugars, thickeners, acidulants, and purified water separately from the rice which has just been drained of purified water, and separately. It relates to a syrup and a method for producing the same.n n n According to the present invention, by heat-treating the rice in a limited range and immersing the rice at a refrigerated temperature for a predetermined time, it is possible to prevent the rice from over-luxing and densifying the rice structure to prevent the rice syrup from being further gelatinized by heat treatment. Because the brix of the final obtained rice syrup maintains a range similar to the brix inside the rice grains (15 to 30 brix), the moisture of the rice grains is prevented from escaping into the syrup by osmotic pressure, so that the texture of the rice can be maintained to maintain a soft texture. An effect that can be easily applied to mass production of food can be expected. |
| priorityDate | 2007-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.