http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100069777-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_7716e00cc0409998bac1be338e312f43 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-3262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2008-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8bc571cf813f362cd3ea87043e452ea3 |
| publicationDate | 2010-06-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100069777-A |
| titleOfInvention | Brown rice noodles containing brown rice as main ingredient and its manufacturing method |
| abstract | The present invention relates to brown rice noodle, which has brown rice as a main ingredient, and a method of manufacturing the same, and specifically, to adding brown rice, turmeric, brewer's yeast, etc. to brown rice powder to make a dough, and to prepare noodles using the dough to promote digestion. And it relates to a brown rice noodle with a brown rice as a main component to suppress the increase of cholesterol and a method of manufacturing the same. In addition, by using the dough can be utilized as a variety of health functional stocks (主食), such as sujebi, rice cakes, sweets, bread, tofu powder.n n n Brown rice noodle, which has brown rice according to the present invention as a main component, is 72 to 78 parts by weight of brown rice, 1 to 3 parts by weight, 0.5 to 1.5 parts by weight of soybean, 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of soybean oil, and 3 to starch. It is characterized by consisting of 5 parts by weight and 13 to 17 parts by weight of water.n n n On the other hand, the manufacturing method of brown rice noodle with the main component of brown rice according to the present invention is 72 to 78 parts by weight of brown rice, 1 to 3 parts by weight of brown rice, 0.5 to 1.5 parts by weight of beans to prepare a first mixture Raw material mixing step; A second raw material mixing step of preparing a second mixture by mixing 0.5 to 1.5 parts by weight of salt, 0.5 to 1.5 parts by weight of soybean oil, and 3 to 5 parts by weight of starch to the first mixture; A raw material dough step of preparing a dough by adding 13 to 17 parts by weight of water to the second mixture; A dough ripening step of ripening the dough; It characterized in that the surface forming step of forming the surface by using the dough sequentially.n n n According to the brown rice noodle, which has brown rice according to the present invention and its manufacturing method, it is effective in preventing digestion, promoting metabolism, inhibiting cholesterol increase and smoothing blood circulation, and preventing adult diseases. The health functional stocks (主食) can be used as a great effect. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102919681-A |
| priorityDate | 2008-12-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.