http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-S637743-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_18e295674722c5bf771f005b26a847b0 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1925bd7baf5e62ddfd96d9b7dd5e6092 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-13 |
| filingDate | 1986-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_213d8ace24be8a9518b0174053536561 |
| publicationDate | 1988-01-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-S637743-A |
| titleOfInvention | Production of yogurt-like soybean milk |
| abstract | PURPOSE: To remove a soybean smell and astringency and to improve taste, by blending soybean milk with sugar, whey powder, a vegetable oil and agar gelatin to give a blend and adding lactic acid bacteria such as Lactobacillus acidophilus, etc., to the blend. n CONSTITUTION: Soybean milk is blended with sugar, whey powder, a vegetable oil and agar gelatin to give a blend, which is mixed with one or mixture of lactic acid bacteria of Lactobacillus acidophilus, Streptococcus thermophilus, Lactobacillus bulgaricus, Bifidobacterium bifidum, Lactobacillus casei or Lactobacillus lactis and kept at about 37°C for about 4W18hr until a proper amount of lactic acid is formed. The blend is cooled to give yogurt-like soybean milk. A high-quality yogurt-like soybean milk drink having an improved fragrant component free from astringency is produced by adopting this method. n COPYRIGHT: (C)1988,JPO&Japio |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100454760-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2011167190-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-5482723-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210014744-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2014163123-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-2016182049-A |
| priorityDate | 1986-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 30.