http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102161921-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8a3c1877f72534923dbc52139119c886 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L5-10 |
| filingDate | 2019-12-06^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-10-05^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_782b080784253f02a659b8c693bd499d |
| publicationDate | 2020-10-05^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102161921-B1 |
| titleOfInvention | Method for manufacturing corn noodle, and corn noodle manufactured by the same |
| abstract | The present invention relates to a method for producing corn noodles. The present invention provides a corn washing and threshing process for obtaining corn grains using a thresher after removing the husks and beards of cultivated corn and washing them cleanly; And put the threshed corn kernels in a sufficiently heated stir-frying pot between 145 to 155°C, and stir-fry at 185 to 195°C for a preset time, while heating the ground pear juice and sesame oil over a preset number of times. The process of roasting the threshed corn kernels by dividing and adding the amount corresponding to 3 to 5 parts by weight; It may be characterized in that it includes. Accordingly, not only the taste is improved through the process of making use of corn with excellent nutritional ingredients, and the aging process, etc., but also improves the maturity to provide more sticky noodles, and the salinity in the nutrient component produced It can provide an effect of lowering and sugar content compared to the existing one. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102464983-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102404281-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112219655-A |
| priorityDate | 2019-12-06^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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