http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-960009886-A
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-32 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-174 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-18 |
| filingDate | 1994-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 1996-04-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-960009886-A |
| titleOfInvention | How to make instant noodle |
| abstract | [OBJECT] It is to provide instant noodle rice and its manufacturing method that can be made easily.n n n [Composition] Roasted rice, barley rice, glutinous rice such as grain or 5-18% of shoe rice, roasted in a rotary cylinder for 10-40 minutes at l00 ℃ -29 ℃, give unique flavor and color Moisture is adjusted to 5-20% in the mixer for 20-180 minutes to obtain expanded puffed rice at 1kg / ㎠-20kg / ㎠ pressure in grain inflator, and moisture content using grains such as rice, barley and glutinous rice -50% of gourd rice is placed in a hot air dryer to adjust the moisture of shoe rice to 5-18%, and then the expanded rice is expanded with a pressure of 1kg / ㎠-20kg / ㎠ in a grain-flatting machine, and rice, glutinous rice and barley rice The grains of the back are finely adjusted to obtain 5-20% of the moisture in the mixer for 20-180 minutes to obtain a puffed rice which is expanded at a pressure of 1kg / ㎠-20kg / ㎠ in a grain inflator. 1: ratio of 1-16, puffed pressed rice puffed pressed rice; A mixture of puffed rice at a ratio of 1: 1-60 |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101067119-B1 |
| priorityDate | 1994-09-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 16.