http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-H03133352-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f69266b936edd474bda3a14c010c68f4 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 1989-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0f43ad05c39f242ab0a957dcc2792107 |
| publicationDate | 1991-06-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-H03133352-A |
| titleOfInvention | Preparation of canned bean curd |
| abstract | PURPOSE: To prepare a canned bean curd having excellent preservability, favor, etc., by treating soybeans by a conventional method, cooling the prepared bean milk, mixing the cooled bean milk with a coagulant, charging the mixture into small containers, heating the containers, discharging supernatants and air from the small containers and sealing the small containers with lids. n CONSTITUTION: Soybeans are washed with water, immersed in water and subsequently ground with a mill, etc., to prepare a soybean juice. The soybean juice is steamed and pressed to separate a bean milk from bean cured refuses. The bean milk is cooled and mixed with a coagulant (e.g. calcium sulfate). The cooled bean milk is charged in small containers and heated at a temperature of approximately 90-100°C. The supernatants and air are discharged from the small containers and the small containers are sealed with lids and cooled to solidify the bean milk in the sealed state to provide a canned bean curd, thereby permitting to prevent the deterioration and discoloration of the bean curd and improved the flavor of the bean curd because of enabling to reduce the amount of the coagulant. n COPYRIGHT: (C)1991,JPO&Japio |
| priorityDate | 1989-10-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 15.