http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20110009019-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_fd0ee5e3c008a0e64e687ec595f5d99d |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23P30-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/B65B31-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-109 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L7-109 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00 |
| filingDate | 2010-06-11^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_44721027b16f1c50dc6ebd830fc5f8a1 |
| publicationDate | 2011-01-27^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20110009019-A |
| titleOfInvention | Noodles, kalguksu and cold noodles containing tangerine, 톳, chungkukjang flour, buckwheat and noodles prepared by the above method |
| abstract | The present invention is a vitamin C-rich Jeju tangerine and calcium and mineral rich natural seaweed 톳 and fermented food Cheonggukjang powder. Noodles, kalguksu and cold noodles made by mixing buckwheat flour and sweet potato starch, which are rich in essential amino acids and vitamin B, with wheat flour, are preserved in taste, texture, The present invention relates to a method for producing cold noodles and other noodles, which are excellent in digestibility and rich in nutrients. step; 15 to 20% by weight of the first mixed powder citrus fruit juice 20-30% by weight and wheat flour 60-70% by weight, wheat starch 5-10% by a second step of stirring; Step of making a brown dough by kneading for 30 to 1 hour by putting 20 to 30% of warm purified water at 70 to 80 ° C. in the rotten mixed powder; Putting the wrap on the dough and letting it ripen for 3 to 5 hours in a low temperature cold room at about 0-5 ° C .; The aged dough is put into a cold noodle extruder and heat-molded at 80 ~ 100 ℃ and then cut into 30 ~ 40cm to dry for 30 to 1 hour in cold wind; Precipitating and sterilizing the dried cold noodles for about 10 to 20 seconds at a level of about 250 to 1 kg, and then again drying for 10-20 minutes with cold air; Rapid freezing the dried cold noodles at −30˜-40 ° C. for 12 hours; The prepared cold noodles are put in a vacuum-packed paper with an absorbent of 250-1 kg by weight. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200103940-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160051918-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102052850-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102011706-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102399253-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102138674-B1 |
| priorityDate | 2010-06-11^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
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