http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150117126-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_35ec226fcf2adabffafdfd25c9d077bb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L31-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12P1-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L35-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P1-08 |
| filingDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09ad6345d3ce36c6e255f2808b14c387 |
| publicationDate | 2015-10-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150117126-A |
| titleOfInvention | Dumplings having lactic acid bacteria and its making method |
| abstract | The present invention provides a method of making a dumpling; 50 to 59% by weight of water at 35 to 45 占 폚, 40 to 49% by weight of rhametholate and 0.5 to 1.5% by weight of maltitol are mixed to prepare a first mixture, the first mixture is kneaded, Fermenting at 40 ° C for 22 to 26 hours to prepare a first lactic acid bacterium; The second mixture is prepared by mixing water, wheat flour and the first lactic acid bacteria at a ratio of 1: 1: 1 at 30 to 40 占 폚, kneading the second mixture, Fermenting for 14 hours to prepare a second lactic acid bacterium; The third mixture is prepared by mixing water, wheat flour and the above-mentioned second lactic acid bacteria at a ratio of 1: 1: 1 at 30 to 35 占 폚, kneading the third mixture, Fermenting for 14 hours to prepare a third lactic acid bacterium; 45 to 50% by weight of water and 15 to 25% by weight of the third lactic acid bacterium are mixed with 100% by weight of wheat flour to prepare a fourth mixture, and the fourth mixture is kneaded and made to have a uniform thickness; And dumpling the dumpling using the dumpling and the dumpling; Which comprises a lactic acid bacterium. |
| priorityDate | 2014-04-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.