http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200103375-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_049b602ad36d89c1dad6ae469e7ec286 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-181 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-262 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-364 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-047 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-047 |
| filingDate | 2019-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f589b267ef4c1cb4a33427f0022ec57f |
| publicationDate | 2020-09-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20200103375-A |
| titleOfInvention | Manufacturing method of scorched rice breads and scorched rice breads manufactured by the method |
| abstract | The present invention relates to a method for producing a nurungji bread and to a nurungji bread by the method, and more particularly, (a) a step of producing a nurungji, (b) crushing the nurungji of the step (a), and ( c) mixing sugar, egg white, and almond powder with the crushed burnt of the above step (b) to prepare a burnt topping, (d) adding boiling water to the grain flour to knead and ripen, ( e) mixing and kneading strong flour, sugar, yeast, and water; (f) adding butter and the dough of step (d) to the dough of step (e) and kneading, followed by primary fermentation; and , (g) rounding, forming, and second fermenting the first fermented dough of the step (f), and (h) adding the nurungji topping of the step (c) to the second fermented dough of the step (g). It characterized in that it comprises the step of putting the final molding and (i) baking the final molding of the step (h). According to the present invention, as well as improving the flavor and texture of the bread, there is an advantage of increasing the nutritional value of the bread. In addition, by increasing the demand for rice, there is an advantage of stably generating income for rice farmers. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102542305-B1 |
| priorityDate | 2019-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.