http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2018093788-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_78cf78520cbd0bd762e19b5f48e64220 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2016-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_339c3a02d2a2c78ae6bc964d53f0a952 |
| publicationDate | 2018-06-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-2018093788-A |
| titleOfInvention | Tofu-like fluid food and method for producing the same |
| abstract | Tofu that has a smooth texture without roughness and does not lose its texture even if it is stored at rest, heat-treated to sauce, etc., and frozen and thawed after heat-processing. Providing liquid foods. The object is to coagulate soybean milk containing at least one basic substance selected from the group consisting of alkali metal salts of polyvalent acids and ammonium salts of polyvalent acids with acid coagulants and / or salt coagulants. A tofu-like fluid food obtained by fluidizing the coagulum, wherein the amount of the basic substance is 0.01 to 0.07 parts by mass with respect to 100 parts by mass of soy milk, and the acid coagulant and / or salt This is solved by the tofu-like fluid food in which the amount of the coagulant is 0.08 parts by mass or more. [Selection figure] None |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113142473-A |
| priorityDate | 2016-12-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 56.