http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-0151338-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_9742d655a0036b74f009b7c37af6a7cb |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-204 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-222 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-628 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-40 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L23-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L23-00 |
| filingDate | 1995-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 1998-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_ba95aeb6ae67932753f9689d3fa8aad6 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_063d82005df22fe6c2827aad9be7f758 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_477b1372b740c957046026e0dae60dc8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4be62fcc7279a14a165ed7ce5035dfb4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_996b195b2981c15d09f60e4dd7624564 |
| publicationDate | 1998-09-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-0151338-B1 |
| titleOfInvention | Manufacturing method of instant soybean soup |
| abstract | The present invention relates to a method for producing instant soybean soup. More specifically, the present invention relates to a method for producing instant soybean soup, which can be stored for a long time and can be eaten immediately. Method for producing instant soybean soup of the present invention by washing the beans or shelled soybeans immersed in water of 2 to 4 times the weight of beans for 6 to 12 hours and added soaked in water heated to 95 to 100 ℃ 98 to 100 ℃ Boiling for 2 to 4 minutes while maintaining at a temperature of; Boiled soybean obtained by the above process in water of 80-95 ° C. in which 1 to 3% by weight of emulsifier and 0.02 to 0.08% by weight of antifoam was dissolved, and the weight ratio of water to boiled soybean is 3: 2 to 5 : Adding to 2, removing the shell and pulverizing; Adding 0.2 to 0.8% by weight of phosphate, salt and sugar to the ground soybean meal obtained in the above step and mixing the mixture; And a process of filling the bean soup obtained in the electrical process into a container, sealing the same, and placing the bean soup in a retort chamber. According to the production method of the present invention, it is possible to produce soybean soup that can be eaten and eaten on the fly, while prolonging distribution and preservation while preventing air bubbles, sedimentation of soybean particles and entanglement of the contents. It has been confirmed that a large amount of nutritious instant bean soup can be produced. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100800246-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100732307-B1 |
| priorityDate | 1995-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 43.