http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150093464-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_33e71ebac439c0e6ffde49ff0df00182 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1963 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-20 |
| filingDate | 2014-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_792c5ece34df3ac39c865d0e80bb6598 |
| publicationDate | 2015-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150093464-A |
| titleOfInvention | Method of preparing functional functional grain |
| abstract | The present invention relates to a method for producing functional grains by coating grains such as rice, brown rice, glutinous rice, barley and the like with anchovy extract first and then coating them with a water juice solution, algae juice solution or red rice mycelium juice solution, The present invention relates to a grain and a method of producing the same. The present invention relates to a method for producing a fermented anchovy, which is prepared by a variety of amino acids, which is a natural seasoning contained in anchovy, And the function of the nutrients such as plants and algae is supplemented. In particular, the anchovy used in the present invention is prepared by grinding fresh anchovies caught in the off shore near Busan, and then grinding the taste, flavor and nutrients of the anchovy as much as possible in a fresh state such as rice, barley, brown rice, The anchovy used in the present invention when coated on this grain is ground by grinding and anchoring the fresh anchovy caught in the sea by the process such as grilling, drying, etc., so that the taste, flavor and nutrients of the anchovy are maximally fresh, When the rice is coated with grains, it does not feel a sense of heterogeneity when chewing the cooked rice. It is advantageous to improve the taste of rice. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106962961-A |
| priorityDate | 2014-02-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 109.