http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160101299-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_42960d3b2257906c9896c19ab1916476 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b877085f8c7af74be6d446d472ebc5e7 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e3a222d2dbce1ec27ad9e2ac425fdedf |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L1-0121 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G1-30 |
| filingDate | 2015-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_681936da5a2f27572841230d2681bdc5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2f8eb6744e98a9f2ce081aba432d248 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_60306ef19283f678e82ff4e784729656 |
| publicationDate | 2016-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160101299-A |
| titleOfInvention | Rice-cake Containing Chocolate chip and Cacao powder and Producing Method Thereof |
| abstract | A step of firstly pulverizing rice flour which has been immersed in water for 2 to 4 hours in a size of 1 to 2 mm with a pulverizer, mixing cocoa powder into a primary pulverized rice flour and then pulverizing the pulverized rice powder to a size of 0.3 to 0.5 mm by a pulverizer Mixing the second pulverized rice flour with purified water and pulverizing the pulverized rice to a size of 0.1-0.2 mm; and a third step of pulverizing the third pulverized rice flour with 0.2 mm thick rice flour, And spreading the chocolate chips at regular intervals, adding the cocoa powder to a half of the siruk rice mixed with the cocoa powder, and molding and packing the added rice cake into a predetermined size . The chocolate cake cake of the present invention is composed of 64 to 67% of rice, 11 to 14% of chocolate chips, 1 to 2% of cocoa powder, 0.5 to 1.5% of salt of the sun, 6 to 10% of sugar and 10 to 13% of water. The chocolate cake cake of the present invention suppresses the aging of starch to provide an exquisite taste of chocolate and rice cakes, and even if stored for a long time, the contamination of microorganisms is suppressed. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2018303104-A1 |
| priorityDate | 2015-02-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.