http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102011706-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c60f70d66526b0e800bec519a57ab5a5 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-01 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-20 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2018-03-06^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2019-08-19^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e30a3e3a0753972ce415f9e1d77386d |
| publicationDate | 2019-08-19^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102011706-B1 |
| titleOfInvention | Manufacturing method for korean buckwheat noodle |
| abstract | Noodles are prepared by adding avocado powder without adding salt, but after cooking, they invent chewy noodles with the savory taste and aroma of avocado. By providing a method of manufacturing noodles, the invention provides a method of preparing healthy noodles, which contains an active ingredient that is beneficial to the human body to all consumers, including those who have difficulty ingesting raw avocados, by inventing the noodles with added avocado powder. It is a method of making makguksu that can be made to match the tastes of modern people by increasing the accessibility of local specialties by making the broth of makguksu with soy sauce of janggachi soaked with crab radish, a local specialty of Icheon, and adding the pickles as a garnish. Freeze-drying the avocado fruit in a freeze-dryer to crush avocados from which moisture has been removed to prepare avocado powder, pulverizing the avocado fruit and extracting it with a solvent and then concentrating to produce an avocado extract, wheat flour 77.7-82.7 wt%, avocado 10-15 wt% of powder, 4.7 wt% of barley flour, 0.9 wt% of buckwheat flour, 0.7 wt% of cotton soda, 0.5 wt% of crude, 0.5 wt% of millet, mixing the mixture with the avocado extract Step of kneading in the kneader, the step of aging the dough by applying the avocado extract in a thermo-hygrostat, extruding the dough into cotton using a high-temperature extruder, sterilization, quenching the sterilized noodles and cutting Muk noodles noodles manufacturing process comprising the step of, boiled and cooked the cut noodles in 100 ℃ water for 2 minutes; Mekguksu broth and garnish production process of mixing soy sauce and water of crabmeat pickles in an 8: 1 blending ratio to prepare broth, and slicing the above-mentioned crabmeat pickles to make garnish; It comprises a step of completing the Makguksu by putting the noodles and broth, garnish in a bowl. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102495735-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102495736-B1 |
| priorityDate | 2018-03-06^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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