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classificationCPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-03
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25
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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-206
filingDate 2005-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 2005-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_132cae5028ecf50362f8f081ccf52532
publicationDate 2005-12-07-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-100534086-B1
titleOfInvention Composite made of opuntia ficus to set soybean oil for bean-curd and method for producing the same
abstract The present invention relates to a tofu coagulant using a palm cactus and a method for producing the same, comprising the steps of crushing and mixing the selected and washed palm cactus; To the crushed palm cactus 2 to 4 times by weight of water and adding a cellulase to the fibrous decomposition and removal step of reacting for a total of 5.5 to 7.5 hours at a temperature of 45-50 ℃, and the fiber is decomposed and removed An enzyme reaction process comprising a starch removal step of sequentially adding amylase and amyloglucosidase and reacting each at 4O &lt; 5 &gt; An ethanol extraction process of adjusting the enzyme-reacted extract solution to 50-95% alcohol concentration and cooling at room temperature for 24 to 96 hours; The ethanol extracted extract was stirred at 100 rpm for 2 to 3 hours, then the stirring was stopped and the viscous material separation process was carried out for 3 to 5 hours to separate and remove the viscous material; and the filtrate from which the viscous material was removed was placed in a concentrator. Condensation process to remove and concentrate at the same time; consisting of, as a coagulant good and rich in amino acids, as well as having a unique taste and aroma of palm cactus has both excellent functionality and palatability.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100798522-B1
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200107566-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190032766-A
priorityDate 2005-06-17-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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