http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-930007388-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-36 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-36 |
| filingDate | 1991-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1993-05-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-930007388-A |
| titleOfInvention | Refrigerated food processing methods and refrigerated foods prepared by the method |
| abstract | The present invention is made of brown rice cooked foods covered with brown powder (starch powder) such as kage rice, high rice, spaghetti, dried, green tea, rice bowl and sauce material and soup cooked foods such as udon soup, ramen soup, etc. The gelling agent is excellent in solubility in water or aqueous solution, and treated with a gelatin thermal solution having a temperature of 60 ° C. to 80 ° C., and gelled by rapid cooling for 10 to 30 minutes in a low temperature atmosphere of 0 ° C. to 10 ° C. The present invention relates to a method of refrigeration of cooked foods and to foods prepared by the method of refrigerating, refrigerated and stored at -3 ° C to 10 ° C. Absorption of moisture contained in and processed in a high sulfur state does not reduce the quality of food even if stored for a long period of time, if you want to eat this chilled food in a gelled state even with a slight heating It is to facilitate the ingestion is hameuroseo reduced to its original state jolhwa cooked food. |
| priorityDate | 1991-10-24-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.