http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20130074884-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fc3837a9d3adfa70279daf102464ab47 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 |
| filingDate | 2011-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_45108a9157e640e55a505cb4405bbe6c |
| publicationDate | 2013-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20130074884-A |
| titleOfInvention | Wormwood rice cake containing salt-matured mugwort and its manufacturing method |
| abstract | The present invention relates to a rice cake containing salt-matured mugwort and a method for manufacturing the same. Specifically, salt-matured mugwort and glutinous rice, which have been aged for at least one year by mixing salt after dehydration of mugwort It relates to a prepared mugwort mugwort containing the matured mugwort and a method for producing the same. Mugwort cake containing salt-matured mugwort according to the present invention can be ingested while eating rice cakes with the active ingredient beneficial to the body of mugwort by containing salt-matured mugwort, but the aroma and taste of mugwort is a texture compared to conventional mugwort rice cake Not only is it soft and chewy, it has the advantage of maintaining a soft texture and chewy even after long-term preservation. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200097378-A |
| priorityDate | 2011-12-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 35.