http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160050547-A
Outgoing Links
Predicate | Object |
---|---|
assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9d37f833cccfade5e6e1511c4cf96fca |
classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 |
filingDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8eef15ccfbcce26921cfc5d7f196ba81 |
publicationDate | 2016-05-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
publicationNumber | KR-20160050547-A |
titleOfInvention | composition of glutinous rice cake containing barley and manufacturing method of glutinous rice cake using it |
abstract | The present invention relates to a composition of glutinous rice cake containing a cheongbori and a method of producing glutinous rice cakes using the glutinous rice as a main component, and a method for producing glutinous rice cake by adding 0.3 to 3% by weight of (sprout) And to improve the sensibility. The present invention relates to a composition of glutinous rice cake containing a crude fat, comprising 50 to 64% by weight of glutinous rice; 4 to 6% by weight of charcoal; 0.3 to 3% by weight of blueberry; 1 to 2% by weight; 1 to 2% by weight of rice powder mixture; 0.1 to 0.5% by weight of tablets; 3 to 4.5 wt. 1-2% by weight of peanut crumbs; And 25.6 to 30% by weight of beads. |
isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190075361-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20230037920-A |
priorityDate | 2014-10-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.