http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210152130-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f6a5dbb10087ed1fa7c7b2d726743ccd |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-20 |
| filingDate | 2020-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e07be7a40f49fd0a00e2e57ffe072bd5 |
| publicationDate | 2021-12-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20210152130-A |
| titleOfInvention | Scorched Rice |
| abstract | The present invention relates to a method for manufacturing nurungji containing seaweed and to nurungji containing seaweed prepared by the method, and more particularly, to nurungji containing only carbohydrates when manufacturing nurungji, which is rich in nutrients such as amino acids, unsaturated fatty acids, dietary fiber, and iodine. A method for producing nurungji containing seaweeds, which enhances nutritional components by adding seaweeds, and adds a crunchy taste to the crispy texture due to the viscosity of the seaweeds, so that the texture is excellent and prevents the noodles from breaking easily. It is about the contained nurungji. A preferred embodiment of the present invention comprises the steps of (a) removing impurities and salts by selecting any one or more of seaweeds including seaweed, kelp, green onion, and seaweed and washing; (b) drying and pulverizing seaweed to prepare seaweed powder; (c) cooking rice by adding 1 to 10 parts by weight of seaweed powder based on 100 parts by weight of rice; (d) preparing nurungji by heating and pressing the rice prepared in step (c); |
| priorityDate | 2020-06-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.