http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170099141-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_851400295240de7caba2c6bfbaf2ed2e http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_b96ad58a742258ba287f3d230b2686a1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c50f80397a13c39e25865e0079d0d38e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-2124 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-115 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 |
| filingDate | 2016-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d4d3de3436eefac74f9062600f34bbc6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6f1aaa9b29e886ad1ce556d530334b51 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_439c86543f280409d2e3c40e32bdc251 |
| publicationDate | 2017-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170099141-A |
| titleOfInvention | Manufacturing method of rice cake having rice bran and red ginseng |
| abstract | Disclosed is a method for producing a functional rice cake in which raw rice powder is mixed with rice germ powder, which is inhibited from acid corrosion, and red ginseng is mixed to improve flavor, texture and storage stability. A mixing step of mixing rice bran powder and red ginseng to prepare a composition for preparing a rice cake; and a step of mixing the rice bran powder and red ginseng, A method for producing functional rice cakes comprising a kneading step for homogenizing the composition for making a rice cake, a growing step for growing the kneaded composition for making a cake, and a processing step for producing a rice cake by punching and extruding the composition for making a thickened rice cake to provide. According to the present invention, it is possible to obtain a positive improvement effect on the quality of rice cake, such as supplementing deficient nutrients of white rice, which is the main ingredient of rice cake, improving water retention and improving texture. |
| priorityDate | 2016-02-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 70.