http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180064849-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_24abd6e40384bab8b0de6bd429632e62 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3571 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 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/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3571 |
| filingDate | 2016-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_772383f65e67601dfe431a0f5db82803 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e18cabe226030da7a145bc754f76cb11 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6347e79a6add4e8d8870364686b6e008 |
| publicationDate | 2018-06-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20180064849-A |
| titleOfInvention | Baked rice-cake including sorghum and manufacturing method thereof |
| abstract | The present invention relates to a method for producing a baked rice cake containing an effective ingredient of sorghum, comprising the steps of preparing a powdery raw material by sieving glutinous rice flour, sorghum powder, baking powder, cinnamon powder and acorn powder, Adding the enzyme to the mixed milk solution heated in the hot water bath to activate the enzyme, melting the chocolate and butter with a hot water bath to mix with the milk mixture prepared in the above step 3, Preparing a rice cake by adding the mixed solution prepared in step 4 to the raw material of the powder, and filling the rice cake in a mold and baking in an oven. The method of manufacturing baked rice cake using the powdered powder of the present invention is characterized in that acorn powder is added so as not to feel a rough taste due to the inherent tannin component of the rice cake to improve the preference degree and by adding rice cake- It is possible to solve the problem of hardening easily. In addition, the present invention has the effect of improving the texture by keeping the chewy texture of the rice cake with the fresh crunchy new texture such as the outer bread by baking the rice cake composition using the oven. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102445704-B1 |
| priorityDate | 2016-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 44.