| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e08bb58e248efd8aa154fd8121ee2fd7
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1d1fd23e41068d1e2d09a4a927c8d423 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D6-001
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-186 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-30
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-02
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-20
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D6-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-047 |
| filingDate |
2017-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0e246ea85d3e5dd83f364f26385ccd0d
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_633b8b1bc6e336a7f816d5889997e2d1 |
| publicationDate |
2018-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20180112555-A |
| titleOfInvention |
Dumpling Skin and Manufacturing Method thereof |
| abstract |
The present invention relates to a dumpling molding machine which is capable of minimizing fat accumulation while maintaining good digestion and preventing sticking to a dumpling molding machine at the time of dumpling and facilitating adhesion of dumplings and providing a variety of nutritional components such as vitamins B1 and B2 and minerals, (A) dying with at least one of rice bran and barley flakes; (b) preparing a mixture of 15 parts by weight of glutinous rice powder, 15 parts by weight of sweet potato starch, and 5 parts by weight of baked salt, based on 130 parts by weight of wheat flour; (c) kneading the mixture using the dough in place of water for dough; (d) chilling the resultant dough (from 50 to 70 minutes) of the step (c); And (e) making a dentifrice with the aged dough resulting from step (d). |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102265018-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200067437-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102195065-B1 |
| priorityDate |
2017-04-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |