http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180050909-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_ce4d49b60f55c09cc6de920cddec3ca5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d49c6f2f754a11f5162d1d03f3ffb489 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D10-005 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-368 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D10-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-00 |
| filingDate | 2016-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c28619743bfe2616ce2663c634e4101d http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b45549bedb8babec2c8b00fa8f891e6d |
| publicationDate | 2018-05-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180050909-A |
| titleOfInvention | Manufacturing method of dried persimmon steamed rice bread having five colors and its steamed rice bread manufactured thereby |
| abstract | The present invention relates to a method for producing dried persimmon rice steamed bread of an opaque color and a rice steamed bread prepared therefrom. The manufacturing method of the present invention is to optimize the material mixture while increasing the rice flour content in the production of the steamed bread outer dough, and then kneading it at a low temperature (0 ° C) and re-kneading it to produce a steamed bread crust, and at the same time, It contains one of the five colored components selected from the group consisting of blue, red, yellow, white, and black in the plant, and maintains the inherent color of each component to provide an oval rice rice steamed bread that improves the palatability and texture of the product. can do. Furthermore, the dried eggplant-type rice bran steamed bread of the present invention is improved in the texture of the product, and can be approached to the consumer as a color food, especially, as a processed product having reduced gluten content, reducing the causes of allergy and atopy, And may be provided as a diabetic and obese patient or as a child snack, among others. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200076939-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102162273-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112335556-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200058684-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102365692-B1 |
| priorityDate | 2016-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 136.