http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190076455-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2f67c2011a00003b5e98f17d9261ad23 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a0efeaf21c016821ba98c68aa20805fd |
| publicationDate | 2019-07-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190076455-A |
| titleOfInvention | Method for preparing functional noodle and functional noodle prepared therefrom |
| abstract | The present invention relates to a method for producing a noodle, which comprises adding a powder of any one or more of hwanggi, porcine potato, sweet potato, sweet potato, potato, sweet potato, lotus leaf, angelica, burdock and coriander oil to enjoy a unique flavor, The present invention relates to a functional noodle producing method and functional noodle manufactured from the functional noodle, which can improve the commerciality by preventing the deterioration of the texture and the restoring force through the optimum compounding ratio to the functional material, Preparing a powder for preparing powders such as yellow radish, pork potato, squash, coriander, potato, sweet potato, lotus leaf, angelica, burdock, Kneading the prepared powder with an appropriate amount of brine to obtain an initial kneaded product; Aging step of covering the initial batter with cotton balls and aging for a predetermined time; An intermediate dough producing step of kneading the aged initial dough product again to obtain an intermediate dough product; Mixing the flour and the brine into the intermediate batter and stirring to obtain a final batter; And a kneading step of kneading the resulting kneaded product in a rolling mill and repeatedly rolling the kneaded product into a kneader. |
| priorityDate | 2017-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 134.