http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190061567-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_997ac026d64d51b6d57dd6db7a5ce62e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-13 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-43 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8c363b267cd62067959b1d5a5943e925 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_aefacbbb8ec3433eecdb2b591e9b3634 |
| publicationDate | 2019-06-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190061567-A |
| titleOfInvention | Manufacturing method of rice cakes using dried |
| abstract | The present invention relates to a rice cake making method using a pine nut which is easy to ingest a functional ingredient rich in taste, fragrance and nutrition while providing a chewy and soft texture. The composition is composed of (a) glutinous rice and rice - dipping for 6 hours, drying to remove moisture, adding to the dried each of the glutinous rice and rice, salt in an amount of 1 to 5% by weight based on the total weight and grinding them; (b) cutting the bark, slices, carrot tendon and slice into desired sizes and shapes, and then immersing them in sugar water added with 40 to 60 parts by weight of sugar to 100 parts by weight of water, respectively, to form a pear and carrot ; (c) The pulverized glutinous rice of step (a) and rice are mixed in a weight ratio of 1: 0.3-0.5, and then 35 - 45% by weight of green tea powder and 55 - 65% by weight of melted butter are put in the container. Mixing and then adding water to the mixture in an amount corresponding to 0.01 - 1.0 wt.% Of the total weight, mixing again, and sieving to form a rice dough; (d) immersing the frostbite in water, drying it to remove water, and adding salt to the dried frostbear in an amount corresponding to 2 to 10% by weight of the total weight to form a called segregation; (e) The bottom of the sheet is placed on the inner bottom of the sheet, the sugar is put on the bottom of the sheet, and 30.0 - 43.5% by weight of the bast of step (b), 16.0 - 20.5% (C) stepwise addition to the top of the rice dough, and then the upper part of step (b) of step (b) And 30.0 - 43.5% by weight of carrots, 16.0 - 20.5% by weight of carrots, 27.0 - 32.0% by weight of septic tanks of step (d) and 13.5 - 17.5% by weight of jujubes. And (f) steaming the steam of the step (e) to the steamer for 28 to 32 minutes and then steaming for 4 to 6 minutes. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220069266-A |
| priorityDate | 2017-11-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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