http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200069788-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02ac9bd35856d8efcae5699b55f9a19c http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8d0fc2b70675ee19bd5fc464f5ae9061 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-349 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-3472 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P20-10 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-349 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23P20-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-3472 |
| filingDate | 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_12506d54caabfdb9432d0e4985f24bfe http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_813c8fba89b95e2acb9dadc9a0fb645e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9c89f3181e86b6ddc439055bfa5ce9f7 |
| publicationDate | 2020-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200069788-A |
| titleOfInvention | Functional emulsion composition for surface coating of rice cake and process for producing the same |
| abstract | The present invention relates to a functional emulsion composition for coating the surface of a rice cake, a method for manufacturing the same, and more specifically, a functional emulsion composition for coating the surface of a rice cake, including mung bean starch, guar gum, glycerin, sunflower seed oil, and grapefruit seed extract, It relates to a manufacturing method and its use. The present inventors conducted a thorough study to maintain the quality of rice cakes by suppressing aging and preventing spoilage. As a result, the functional emulsion composition for rice cake surface coating with effective moisture barrier properties was applied to the rice cake shell, resulting in aging due to moisture evaporation of rice cakes. It was suppressed, and it was confirmed that the quality and storage of rice cakes were improved by preventing spoilage caused by microorganisms, and the present invention was completed. Therefore, the rice cake coated with the functional emulsion composition for rice cake surface coating according to the present invention has the advantage of significantly improving the shelf life of the rice cake product by suppressing the hardening aging phenomenon and microbial contamination, thereby coating the rice cake surface according to the invention The functional emulsion composition and the rice cake coated with the composition are expected to play a positive role in the activation of the rice cake industry. |
| priorityDate | 2018-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.