http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190009444-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_6f780be3856d754421bd17a236164c8a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-256 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-256 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 |
| filingDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7b642c796c67ace60db6f0000c8b6e3f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_785853e57ca76683af71550e8d835779 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_bb0f645b7bead35250526b83311f0596 |
| publicationDate | 2019-01-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190009444-A |
| titleOfInvention | Rice noodle enriched with okara and method for preparing the same |
| abstract | More particularly, the present invention relates to a rice flour containing 10% by weight based on the weight of the rice flour and 0.5% by weight of alginate based on the total weight of the rice flour, (CaCl 2 ) solution for a certain period of time and then drying it. By reducing the amount of glucose released and delaying the starch digestibility, it is possible to lower the blood glucose level and maintain the quality and texture of the cooked food. Rice noodles and their preparation methods. To this end, the present invention relates to a method for producing a dough sheet, comprising the following steps: a first step of mixing rice flour with alginate and stirring together with water to form a suspension, a second step of flattening the suspension and steaming it with a steamer to form a dough sheet, And a fourth step of dipping the rice noodle in a calcium chloride (CaCl 2 ) solution for a predetermined period of time, followed by drying. |
| priorityDate | 2017-07-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 71.