http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170122638-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c2f22066c397ebeb9a62cf97931128ea |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G2200-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-38 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-197 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0268 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2016-11-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2c0fbc46d917c2afc1d6e6ae01e1bca8 |
| publicationDate | 2017-11-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170122638-A |
| titleOfInvention | Gangjeong of whole grain and methods of its |
| abstract | The present invention relates to a whole grain rice gruel and a method for producing the same, and more particularly, to a method for producing whole grain rice gruel and a method for producing the same, which comprises two or more whole grains selected from the group consisting of brown rice, black rice, barley, And a method for producing the same. The whole grain gangjeong of the present invention can produce a crispy texture with only domestic ingredients without using imported ingredients, and it is rich in nutrition and excellent in texture because it does not fry in oil and does not feel well and does not feel and contains various whole grains. Instead, it is natural to add sweetness by adding sugar syrup extracted from grains. It is a natural food with a low calorie and is healthy. It has excellent effect of eliminating discomfort when ingested because it does not adhere well to teeth. It is possible to easily provide to modern people and dieters who are busy as nutritious snacks through the processing of the invention. |
| priorityDate | 2016-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 116.