http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H01277467-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_c75644f21fb42d5aa69921b6f8c732ad |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1988-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8b750cab992c8f7fc3fb5f288fd7225 |
| publicationDate | 1989-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H01277467-A |
| titleOfInvention | Instant soybean curd |
| abstract | PURPOSE: To obtain the title soybean curd by adding powdery bittern and a catalyst to powdery soybean milk to ensure soybean cured to be made conveniently by being simply dissolved in hot water. n CONSTITUTION: Raw material soybeans, freed or not freed from the skin, are ground and heated to separate the residuary substances, thus producing a soybean milk. Thence, this milk is dehydrated by heating or spray drying into powdery soybean milk ca. 4-10 in water content. 3g of powdery coagulant such as bittern, glycono-δ-lactone or calcium sulfate is then added to 100g of the powdery soybean milk followed by further addition of a catalyst such as a polymerized phosphate, sodium citrate or phytin, thus obtaining the objective powder for soybean curd (instant soybean curd). When this powder is dissolved in hot water, stirred and cooled, a soybean curd of specified elasticity and hardness will be obtained. n COPYRIGHT: (C)1989,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2009065937-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H0690695-A |
| priorityDate | 1988-04-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.