http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190102616-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4d85a651864c2b7d2dbca61a419e0c93 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-368 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-045 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate | 2018-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_655e7ca0a7609196cd854bf1dc02ab3e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e26cc32396d8442b2489d0c87c588995 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c18f5e566f0cf0aa3943eff8797edb9c |
| publicationDate | 2019-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20190102616-A |
| titleOfInvention | Method for producing bread containing healthy preference food and bread produced thereby |
| abstract | The present invention by producing a bread containing moisture utilizing the health symbol food, the unique flavor and aroma of the bread mixed with the prepared ingredients can be enjoyed by everyone, men and women, casually, at the same time a variety of nutrients contained in the prepared material The present invention relates to a method for producing water-containing bread using healthy foods, and to a bread produced thereby, which can be utilized as a therapeutic means by the beneficial ingredients contained in the ingredients. . According to the present invention, the selected material consisting of red beans, pears, cabbage, eggplant, bellflower, radish, black tea tea bag is immersed in each purified water, the step of leaching the active ingredient having the heated purified water immersed material (S100) ; Mixing with the leachate leached through the heated purified water to form a dough (S200); Fermenting the mixed dough to obtain a primary fermented product (S300); Molding the first fermented fermented product (S400); Introducing the molded primary fermented product into a molded mold to obtain a secondary fermented product (S500); Putting the secondary fermented fermented product in an oven and baking at a high temperature (S600); characterized in that it comprises a method for producing bread containing moisture utilizing health foods, characterized in that it comprises a. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102404735-B1 |
| priorityDate | 2018-02-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.