http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170047978-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-322 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-302 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-308 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2106 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0004 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2015-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-05-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170047978-A |
| titleOfInvention | Korean snack using blueberry and the manufacturing method thereof |
| abstract | The present invention relates to a viscous weakening agent and a method for producing the same, and more particularly, to a viscous weakening agent having excellent overall texture and a method for producing the same. The present invention relates to a method for preparing a starch, comprising: a first step of grinding 30 to 40% by weight of glutinous rice in 100% by weight of a total of 100% by weight of the starchy glutinous rice with water for 7 to 15 days; A second step of preparing 5 to 10% by weight of a blueberry stock solution; A third step of mixing the glutinous rice of the first stage and the blueberry stock solution of the second stage with a mixer of 5 to 10% by weight of the solution of blueberry leaf and 1 to 2% by weight of shochu for 30 to 40 minutes; After the steamed dough is poured in the third step, 1 to 2% by weight of wheat flour is buried and pressed to a predetermined thickness, hardened at 50 ° C to 55 ° C for 24 hours, cut into a predetermined size and the tissue is fried at 100 ° C to 150 ° C Step 4; In step 4, the fried and defatted tissues are removed to remove oil, 5 to 10% by weight of syrup is added and heated, and then 30 to 40% by weight of tongue made of rice is buried well. |
| priorityDate | 2015-10-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID962 http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419512635 |
Total number of triples: 19.