http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140026716-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ccdad4e2effd8975e63d365a6ec1a89c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-14 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-366 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2012-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_19ca2c2d4a99db8b6961eced0fc5d3c6 |
| publicationDate | 2014-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140026716-A |
| titleOfInvention | A manufacturing method of fried glutinous rice-cake add to chinese matrimony- vine leaf |
| abstract | The present invention relates to a manufacturing method of a fried glutinous rice cake containing Lycii folium, which comprises a step of dipping Lycii folium collected in the spring and summer in fermentation ethanol for 6-12 hours, taking out, drying and pulverizing to prepare Lycii folium powder; a step of mixing 5-10 parts by weight of Lycii folium powder prepared in the previous step, 1-5 parts by weight of rice wine, and 0.5-1 parts by weight of bean powder to 100 parts by weight of glutinous rice flour; a step of kneading while adding 10-30 parts by weight of hot water extract of Lycii folium to 100 parts by weight of the mixture, and steaming and twisting to mold a flattened dumpling; a step of drying until the moisture content of the flattened dumpling becomes 10-15 weight% and deep frying in oil to manufacture fried glutinous rice cake base; and a step of coating at least one syrup selected from corn syrup, rice syrup and honey on the surface of the fried glutinous rice cake base and adding popped rice or dressing powder on the syrup coated surface. The fried glutinous rice cake manufactured thereby removes the characteristic astringent taste of Lycii folium by dipping in fermentation ethanol as a pretreatment process to insolubilize tannin, which is a contained component, in utilizing Lycii folium having various effects as an additive. Medicinal effective components of Lycii folium are abundantly contained without interfering the intrinsic taste of fried glutinous rice cake by adding hot water extract of Lycii folium as kneading water in the mixing and kneading process of mixing glutinous rice flour and Lycii folium. As such, the preference of consumers, who worry about chronic diseases including blood vessel diseases or diabetes is improved and health promotion is accelerated. The beautiful sense is visually stimulated as the yellow extract of Lycii folium supplies colors to the fried glutinous rice cake, and the marketability of the fried glutinous rice is improved by including the flavor of Lycii folium tea. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103549309-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101595559-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190016324-A |
| priorityDate | 2012-08-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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