http://rdf.ncbi.nlm.nih.gov/pubchem/patent/JP-WO2007116772-A1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-31 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 |
| filingDate | 2007-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2009-08-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | JP-WO2007116772-A1 |
| titleOfInvention | Production method of soybean milk and its application |
| abstract | It is an object of the present invention to provide a soy milk powder and its applied product that are free of roughness, have a low viscosity, and have a refreshing taste despite containing okara. In the process of pulverizing beans and producing soymilk, the bean pulverization method is dry pulverization, water is added to form a suspension, and as means for refining the suspension containing the bean flour, In the past, direct high-temperature heat treatment with steam, which has been used only for sterilization purposes, is used, and further, heating conditions for direct high-temperature heat treatment with steam are set to a specific level or more. As a result, it was possible to obtain the knowledge that a soy milk powder having no roughness and having a low viscosity and a refreshing mouth can be obtained, and the above-mentioned problems have been solved. |
| priorityDate | 2006-03-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 122.