http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140030004-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_29c0e1593120337b06294c5fb819fda2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
| filingDate | 2012-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1112fc3da137b01b8f0a4c93b3924dd8 |
| publicationDate | 2014-03-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140030004-A |
| titleOfInvention | Method of making ddukbokki rice cake using pine needles and pepper |
| abstract | The present invention relates to a method for manufacturing rice cake for tteokbokki using pine needles and dangjo chili and, more specifically, to rice cake for tteokbokki, a freezing damage to the texture thereof is prevented and which helps with the regulation of blood glucose and a diet, using a natural antiseptic ingredient in the pine needles and an AGI ingredient of the dangjo chili. The method for manufacturing the rice cake for tteokbokki using the pine needles and dangjo chili comprises: a first step for making red or green chili juice by grinding the red or green dangjo chili using a juicer and separating the juice from the grounds; a second step for making a pine needle mixture by washing the pine needles and boiling down at 80-100°C to make pine needle water, then mixing the pine needle water with refined salt, sugar, and pine needle extract in the weight ratio of 7:1:1:1; a third step for making nonglutinous rice powder by washing the nonglutinous rice and soaking it in the pine needle mixture made of 60-70 parts by weight of the pine needle water, 10-30 parts by weight of the pine needle extract, and 20-40 parts by weight of the red or green dangjo chili juice at 0-5°C for 5-10 hours, then grinding the rice using a grinder; a fourth step for kneading the nonglutinous rice powder by mixing with the pine needle mixture, purified salt water, and sugar, then steaming in a steamer; and a fifth step for shaping the rice cake using a machine for making the rice cake into a round stick, dipping the shaped rice cake in the pine needle mixture at 0-5°C, then cutting and vacuum packaging it. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220053218-A |
| priorityDate | 2012-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 47.