| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1965
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-161
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 |
| filingDate |
2008-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_304d836049fedb0eed15f595922a7ce1
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_cd54a03d356b419bd4892244e5c38b9a |
| publicationDate |
2010-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20100079142-A |
| titleOfInvention |
Manufacturing method of instant dry nurungji with excellent resilience |
| abstract |
The present invention is mixed with semi-glutinous rice and glutinous rice and immersed in water, and prepared by the addition of the rice flour prepared by the addition of the coniferous concentrate and rice starch in a separate process to prepare the rice flour, the rice flour and purified water in the Nurungji molding machine The present invention relates to a method for preparing instant dried nurungji by mixing and pulverizing it, which is prepared according to the present invention. The nurungji prepared according to the present invention develops a network structure between nurungji tissues and pours hot water to develop a nurungji. Starch is eluted in large quantities to have a certain turbidity, and it is alive with Nurungji aroma and resilience to hot water. It is very similar in quality to Nurungjitang prepared by the traditional home cooking method and can be stored for a long time. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180003670-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102471502-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101584269-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101879308-B1 |
| priorityDate |
2008-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |