http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160058994-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1bf56a726a70d8398d93dc10e1d85754 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0021 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-42 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23D7-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2014-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f4a332c7bcaa174fbc085a2bbf32d209 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9b014ee9a99772362812c732a7bcec6e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_09fa1c89919465a1fbac3886e6d912f3 |
| publicationDate | 2016-05-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160058994-A |
| titleOfInvention | Manufacturing method and compositions for Daebong rice cake added with Daebong persimmon powder and dried persimmon |
| abstract | The present invention relates to a method for manufacturing baked rice cookies with Daebong persimmon powder, and provides a step of preparing a Daebong persimmon powder, a step of manufacturing baked rice cookies including the Daebong persimmon powder added thereto, and a manufacturing method of shape of a mold for baking the baked rice cookies. The method for manufacturing the baked rice cookies according to the present invention provides a kneading step including: beating and slightly stirring eggs; mixing the stirred egg with sugars, common salt, oil, milk and persimmon powder, stirring a mixture thereof to be mixed well; and making dough by adding rice flour sieved twice and baking power to the mixture, and a manufacturing step including baking the dough in a machine preheated at 160 to 180°C for 6 to 9 minutes. Thus, the roasted rice cookie with the Daebong persimmon powder can be provided to celiac patients or atopic patients as a gluten-free food. The roasted rice cookies with the Daebong persimmon powder can promote consumption of rice by making the rice as a processed food, and can be very usefully used in food and agricultural food processing industries through expanded consumption through processing of the Daebong persimmon having low marketability. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114459255-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114459255-B http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190098379-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190098378-A |
| priorityDate | 2014-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.