http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140131617-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2b9238d5305643396f8ee3693a480fb0 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2013-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9ff67268d50d935fe8c51fd96c17713b |
| publicationDate | 2014-11-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20140131617-A |
| titleOfInvention | A method for the preparation of noodle containing Dendropanax morbifera and noodle prepared therefrom |
| abstract | The present invention relates to a method for producing noodles containing Hokutogi (Japanese White Pine) and a noodle produced thereby, comprising the steps of: (S1) collecting leaves and stems of Hokutogi, cutting them to a size of 1 to 5 mm after washing; (S2) 2 to 5% (volume / volume) of yeast is added to water at 40 to 50 캜, and then the leaves and stems of the cut woodblock are added and fermented for 24 to 48 hours in a shade without sunshine step; (S3) A mixture of 85% to 95% by weight of the fermented yellowtail tree fermentation broth, 2 to 6% by weight of caustic soda, 1 to 3% by weight of liquid fructose, 1 to 3% by weight of bellflower and 1 to 3% Producing; (S4) adding the above-described whitening wood liquor in an amount of 5 to 20% by weight based on the weight of the noodle broth during the production of the noodle broth; And (S5) adding noodle noodles to the noodle juice mixed with the nutmeg, and adding the nutmeg to obtain noodle-containing noodles. According to such a preparation method, the fermented liquid fermented with Hwangchil, which has not been used as a food due to the bitter taste and aroma, can be reduced by the fermentation solution, It is possible to produce noodle-containing noodles that can maintain its efficacy. Therefore, it is expected that the Japanese whiteweed containing noodles can be very usefully used in the art. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180033925-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160098664-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200041485-A |
| priorityDate | 2013-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 67.