http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101443114-B1

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filingDate 2012-08-30^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2014-09-26^^<http://www.w3.org/2001/XMLSchema#date>
publicationDate 2014-09-26^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-101443114-B1
titleOfInvention A Method of Making Rice Bum Using Rice Rice and Rice Ripened in Rice Makgeolli.
abstract The present invention relates to a process for preparing a rice cake, a rice cake, a rice cake, a safflower, a vinegar, a sugar, and the like, which are used as stocks and soaked in rice wine for 8 to 10 hours for saccharification, , Odorless, non-toxic, and good combustion and firepower.n n n In detail, the white rice and the rice gruel which are aged in rice flour are pulverized to a size of 300 mesh or less, and a binder, a foaming agent, a coloring agent and the like are added, and the functional plant powder and the far-infrared radiation natural inorganic powder are mixed, And to provide unleaded and odorless rice gum rods by sealing the non-toxic, pollution-free rice bum sauce material coated with charcoal on the skin, and the rice bum saucer which is pulverized with activated carbon.n n n n Rice makgeolli, white rice, rice bran, rice stick, pulp tube
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105853205-A
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