Proceedings of the Korea Contents Association Conference (한국콘텐츠학회:학술대회논문집)
- 2012.05a
- /
- Pages.363-364
- /
- 2012
Analysis of Patents on Retarding Retrogradation of Traditional Rice Cake
전통떡의 노화 억제 기술에 관한 특허분석
- Mun, seon-hui (Patent Information Promotion Center) ;
- Song, young-hun (Patent Information Promotion Center)
- Published : 2012.05.25
Abstract
It has been the need for commercializing Korean traditional food using the grains like the Korean rice cake as improvement in the food life depending on advanced food processing and changes to the industrial society. However, the Korean traditional food using the grains has some weak point such as the hardness as retrogradation of starch, reducing of texture and flavor, and decrease of coefficient digestibility in human body if it's left unattended for a long time. In this paper, it was investigated that the delaying or preventing method for retrogradation of Korean rice cake at its production and storage using the literature search of patent.
Keywords