http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130072596-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9b5877078a5a4e2886229952f3c31099 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_73e91aed5e5a56fb0f6414a05bbadf6a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1578 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5422 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-708 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-7044 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-101 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-40 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2011-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_17086956ded3b89381209f24cb8e13e1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ceac249980f0b4cd6c62e2c6947bfec3 |
| publicationDate | 2013-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130072596-A |
| titleOfInvention | Manufacturing method and nutrition fortified grain |
| abstract | The present invention relates to a method for producing nutrition-enhancing grains and nutrition-enhancing grains. The method of manufacturing nutritionally-hardened grains according to the present invention is characterized in that a nutrient solution in which nutrients are dissolved in water is heated to 40 to 100 DEG C, the grains are immersed and stirred in a heated nutrient solution and subjected to a first temperature impact, Dehydrated grains, cooling the dehydrated grains, applying a second temperature impact, and drying. The nutritional fortification cereal according to the present invention is produced by adding various nutrients to various cereals to increase the nutritive value of the cereals and to cause fine cracks on the grain surface due to the first and second temperature impact, The starch layer can be deeply and rapidly absorbed, thereby providing nutrition-strengthening grains containing a large amount of effective nutrients due to a low loss of nutrients in the semi-and the cooking process as well as in the manufacturing and distribution processes. |
| priorityDate | 2011-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.