http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210030021-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_73cd4bddc1262a6d95eeddcf2421e662 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-198 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-18 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-18 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-60 |
| filingDate | 2019-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ad19c2f52649c48de7e171497c5e4bab |
| publicationDate | 2021-03-17-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210030021-A |
| titleOfInvention | Manufacturing method of dough using noodles material, dough produced by the method and noodles material processed food using the dough |
| abstract | The present invention relates to a method of manufacturing a dough using a cotton material, a dough product and a processed food of a cotton material using the same, comprising: preparing a cotton material, boiling the cotton material in boiling water, and boiling the boiled cotton material in purified water; Mixing with refined salt, sugar, and functional additives and then stirring to prepare a dough in a kneaded state, and aging the dough, wherein the noodle material is at least one of flour, rice, buckwheat flour, and potato starch. Preparation of a dough product using a noodle material including at least one of ramen, noodle, vermicelli and spaghetti noodles prepared using grain materials, and the functional additive includes at least one of rice bran oil, expanding agent, grain powder, and complex natural extract Provides a way. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102538654-B1 |
| priorityDate | 2019-09-09-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 60.