http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160081337-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_373bf938956138f49c6614ec74f2185c |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2014-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a8583a6755271f94e36266a0987744eb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28bd3b986761d3b76ed0b14ae22b4664 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b22bc71bce70312d307d317375a9035e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bd6ee7ee2d9d7fa3ec571996a3e1a36b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7116731263b4aaf9e8cb8d5ead99d440 |
| publicationDate | 2016-07-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160081337-A |
| titleOfInvention | Manufacturing method of sorghum redginseng monaca using popped sorghum powder and sorghum redginseng monaca manufactured thereby |
| abstract | The method for manufacturing the red ginseng monaca using the expanded powdered powder according to the present invention comprises the steps of (a) supplying water to grains containing sorghum to adjust the water content, and (b) (C) steam-treating the mixed raw material including the expanded rice grains, the glutinous rice flour and the starch obtained in the step (b) to produce a glutinous rice cake containing expanded rice gruel; and (d) steam-treating the mixed raw material including glutinous rice and seasoning raw materials to prepare a roasted rice cake by controlling the final solid content to 72 to 80%; and (e) preparing a white rice cake, a sugar, a seasoning raw material, Extracting the concentrated raw material to adjust the final solid content to 72% to 82% and then aging to prepare a red ginseng slurry; and (f) mixing the glutinous rice cake containing the expanded rice gruel, And a step of preparing a red ginseng monaca comprising red ginseng root. The method of manufacturing the red ginseng monaca using the expanded powdered powder according to the present invention is characterized in that the physiologically active ingredient is high due to the addition of the expanded water to the dough of the Monaca skin, which is superior in terms of nutrition and exhibits overall taste, Can be manufactured. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210083689-A |
| priorityDate | 2014-12-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 57.