http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160075308-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f71d65b0d638cb86a310a1e843e0c5d |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-0067 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-1016 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-1041 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04 |
| filingDate | 2015-11-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_25f00808804cc34008baae9c4cb20213 |
| publicationDate | 2016-06-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160075308-A |
| titleOfInvention | Manufacturing method of bread with safflower, five grains and uncleaned rice |
| abstract | The present invention relates to a method for producing safflower brown rice bread, and more particularly, to a method for producing safflower brown rice bread which is made from safflower seeds, oil-squeezed oil husk, fermented cereal husk and rice brown rice flour as a main ingredient. 40 parts by weight of safflower brown rice premix, 6 parts by weight of milk butter, 1 part by weight of raw yeast, 3 parts by weight of organic sugar, 16 parts by weight of lactic acid fermentation species, 8 parts by weight of eggs, 6 parts by weight of rice wine, And 16 parts by weight of water. A method for producing safflower brown bread according to the present invention comprises the steps of: measuring safflower brown rice premix, milk butter, raw yeast, organic sugar, lactic acid fermentation species, eggs, rice wine, A second step of putting the metered raw materials into a kneader, adding bamboo salt after kneading and re-kneading; A third step of dividing the re-kneaded dough into a round shape, pushing the kneaded material with a push rod to remove gas, and molding the kneaded material into a bread mold; A fourth step of aging fermenting the dough molded in the bread pan; A fifth step of baking the aged fermented dough to produce bread; And cooling the baked bread at 35 to 45 ° C for 2 to 4 hours. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114938839-A |
| priorityDate | 2014-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.