http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20100118818-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_34652df1114573598b003c35dd421be1 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-165 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-80 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 |
| filingDate | 2009-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_da9c933ea6adf84cb935c49202a3d94f |
| publicationDate | 2010-11-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20100118818-A |
| titleOfInvention | Method of manufacturing non-fermented hotteok |
| abstract | The present invention relates to a method of preparing a non-fermented hotteok and a hotteok prepared by this method. More specifically, the present invention provides a dough material by adding tapiocahydroxypropyl modified starch to a raw material mixture of a hotteok dough material, and the total weight of the dough material. 20-40% by weight of water to prepare a dough, and then mixing the raw material and tapioca hydroxypropyl modified starch to prepare a hot cake, and then put the hot cake prepared in the dough, It relates to a method for producing a non-fermented hotteok comprising the step of shaping to a predetermined shape and a hotteok prepared by this method. According to the present invention, since the fermentation process is omitted, it is possible to manufacture hotteok regardless of temperature and humidity, so that it is possible to prepare, thaw and heat hotteok without any additional equipment, and it is less sticky than the hotteok dough which has been fermented. Hotteok can be prepared by an automated process. |
| priorityDate | 2009-04-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.