http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210080938-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_a5f8d3cb1490d4fae4cf8e3ffc4a7b33 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D8-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D8-06 |
| filingDate | 2019-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f21bdff0e7cd3fe98321b1955d4c5493 |
| publicationDate | 2021-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210080938-A |
| titleOfInvention | Method for manufacturing dough for breads using cabbage and breads manufactured by the same |
| abstract | The present invention relates to a method for producing bread dough using cabbage and bread using the dough, and more particularly, to a step of boiling cabbage in water, a step of cutting the boiled cabbage, and a step of salting 2 to 100 parts by weight of flour 5 parts by weight, 10-20 parts by weight of milk, 10-20 parts by weight of eggs, 10-15 parts by weight of butter, 5-10 parts by weight of cabbage juice, 0.1-2 parts by weight of yeast and 10-30 parts by weight of the cut boiled cabbage It characterized in that it comprises the step of mixing and kneading. According to the present invention, as well as improving the flavor and texture of bread, it is possible to increase the nutritional value of bread by adding insufficient nutrients to the bread, prevent gastrointestinal disorders by not burdening the stomach, and delay the aging of bread This has the advantage of being able to extend its storage period. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102507894-B1 |
| priorityDate | 2019-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 63.