http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201023766-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8bc6d7e07cca0c16f01bcf4a891790c0 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-161 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-126 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-1965 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-196 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-196 |
| filingDate | 2009-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ed90f3b92e7d515fc2175f453e9a3d66 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0eab2e9fc74f2b1a8ea2d78e06e5a9c8 |
| publicationDate | 2010-07-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201023766-A |
| titleOfInvention | A process for preparing wet instant nurungji with good restoring force |
| abstract | The present invention relates to a method for making instant dried rice for porridge (nurungji), in which nonglutinous rice and glutinous rice are mixed, given a fine texture and immersed in water and, in a separate process, rice starch and a liquid concentrate of Polygonatum odoratum are additionally introduced to make cooking water which is used to make cooked rice, after which the cooked rice is mixed with purified water in a dried-rice-for-porridge-forming apparatus, thereby producing dried rice for porridge which then is ground up. The dried rice for porridge made in accordance with the present invention has a developed network structure across the dried-rice-for-porridge material and, once hot water has been added and a predetermined time has elapsed, a large amount of the starch in the dried rice for porridge comes out into solution so giving a predetermined turbidity and a vibrant dried-rice aroma, and the dried rice for porridge is very easy to reconstitute in hot water and is very similar in quality to dried-rice porridges made by the traditional domestic cooking method and it can be stored over a long time. |
| priorityDate | 2008-12-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 26.