| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_170646ad37fbcf6e7490d63df1dffe8c |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-043
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-045
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-047
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-32
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-066
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D13-40
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A21D2-362 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D13-04
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-10
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A21D2-36 |
| filingDate |
2005-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ec8899ee2f62aa606b75f82862581e9d |
| publicationDate |
2005-10-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
WO-2005092118-A1 |
| titleOfInvention |
Manufacturingn process for fusion rice cake having characteristics in extended preservation period |
| abstract |
Disclosed is a method of preparing rice cake having prolonged storage stability, which makes possible mass production of traditional rice cake by meeting the diverse tastes of modern people. The method includes milling rice at a milling degree exceeding 10, which is the general milling degree of white rice, in order to prevent the rice cake from decomposing, and dextrinizing the milled rice by heating in order to prevent rice flour from burning by 10 increasing thermal conductivity during cooking after molding. In detail, the method includes the steps of: (a) milling rice at a milling degree exceeding 10; (b) dextrinizing the milled rice; (c) immersing the dextrinized rice in water containing an antiseptic additive; (d) grinding the water-soaked rice; (e) molding the ground rice into a predetermined shape; and (f) cooking the molded rice. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111887378-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110973195-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113974064-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-2010255161-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-111587900-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112806521-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8753701-B2 |
| priorityDate |
2004-03-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |