http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130060814-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0cc3283ca9bab97c568ec676a85b27cf http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_27d91a13e55f198770de2eecd53b69f8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-168 |
| filingDate | 2011-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fd618c3a699039d89e6a4fd81329347f |
| publicationDate | 2013-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130060814-A |
| titleOfInvention | Instant porridge for diabetics and manufacturing method thereof, premix for instant porridge |
| abstract | The present invention relates to a method of preparing instant porridge for diabetic patients and instant porridge for diabetic patients. More specifically, processing and mixing colored barley (black wheat), which are main ingredients, brown rice (non-rice brown rice) and mushrooms (wood mushroom), which are oats and ingredients By allowing instant porridge to be prepared, it prevents the onset of diabetes, in particular type 2 diabetes, as well as to suppress the increase in blood sugar levels of diabetic patients and to help prevent diabetic complications. In particular, the present invention by providing the optimum processing conditions and mixing ratio for the main material and subsidiary materials, it is possible to improve the nutritional components, functional components and physicochemical properties according to the processing of the raw material and improve the quality characteristics and functionality of instant porridge . In addition, by improving the quality characteristics of instant porridge can satisfy the consumer's taste, it is possible to secure the market competitiveness of the company through the development of a new type of product for food made of colored barley. Therefore, the present invention can contribute to national health and increase income of colored barley producing farms and profit generation of companies that manufacture and sell the corresponding products, and can improve the competitiveness and reliability of the products. |
| priorityDate | 2011-11-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 189.