http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180011739-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a5d84872494552a48a22a2894a5427e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-0236 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P30-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-52 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-54 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-02 |
| filingDate | 2017-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c3c7d03acca773826ea8e2ebbd22a9f8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_822a747677541ecc0ad3e7e9259ab519 |
| publicationDate | 2018-02-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180011739-A |
| titleOfInvention | Method for producing Korean cookie using Dioscorea japonica and purple sweet potato |
| abstract | (A) preparing an extract by adding salvage and a spruce tree to water and extracting the extract; (b) digesting the cooked yam and purple sweet potato, respectively, adding the extract prepared in step (a), extracting, filtering and concentrating to prepare a yam concentrate and a purple sweet potato concentrate; (c) immersing the glutinous rice in water, washing the glutinous rice, removing moisture, and pulverizing the glutinous rice powder to produce glutinous rice flour; (d) adding the glutinous rice powder prepared in the step (c), the yam concentrate prepared in the step (b), and the purple sweet potato concentrate, soju and water into a punching machine to prepare a kneaded product; (e) aging the kneaded product of step (d), and then cutting and molding the kneaded product to produce an oily phase; (f) aging the oily antistatic agent prepared in the step (e), and then pouring it into an oven; And (g) frying the oil-in-water emulsified in step (f), and applying the concentrate to the mixture, followed by drowning the frozen product. The process for producing a yam and yam using the yam and purple sweet potato Yam and purple sweet potatoes. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220078906-A |
| priorityDate | 2016-07-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 61.