| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_3df1860fcce95e2f75bcbc8b3dcdabf5 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate |
1994-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_14648b3ccea3aafae28efdf55ccee87b
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_61793ac8bb51788e72a9648b5d4eb044
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_adbba5a5b4cffc9786a8d91ee480a231 |
| publicationDate |
1996-05-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
JP-H08131112-A |
| titleOfInvention |
Whole grain tofu and manufacturing method thereof |
| abstract |
(57) [Summary] [Purpose] To obtain whole-grain tofu with a smooth texture peculiar to tofu by removing the graininess in the mouth using whole-grain soybean powder. [Structure] According to a conventional method, by adding 0.5% to 5% of a whole-grain soybean powder to a food-grade emulsifier without removing okara during the production of tofu, a smooth mouth equivalent to ordinary tofu is added. Whole-grain tofu with touch and method for producing the same. |
| isCitedBy |
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2014117159-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2015166686-A1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100787490-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100570313-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-9445611-B2 |
| priorityDate |
1994-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |