http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100536648-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1578 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-254 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L2-38 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-05 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L2-38 |
| filingDate | 2004-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2005-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2005-12-14-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100536648-B1 |
| titleOfInvention | Beverage containing bean curd and manufacturing method thereof |
| abstract | The present invention relates to a beverage containing tofu and a method for manufacturing the same, and more particularly, a soybean containing a phytochemical which can prevent adult diseases including lipids, proteins, carbohydrates, vitamins, minerals and cancer. (2) A beverage containing tofu for providing a beverage containing tofu with a main ingredient as a main ingredient so that the liquidized tofu can be easily consumed at any place while differentiating from soymilk, and a manufacturing method thereof will be.n n n The present invention is to remove the coagulant component contained in the tofu 3 ~ 6wt%, 3 ~ 11wt% of cooked soybeans, 1 ~ 3wt% of fried soybeans, 90 ~ 78wt% in 3 ~ 2wt% roasted peanuts After stepwise addition and pulverization, the filtrate was extracted by passing through a 110-130 mesh filtration apparatus, and 2 to 4 wt% of sugar, 0.5 to 1 wt% of polydextrose, and 0.3 to 100 wt% of the filtrate. It is characterized by mixing by adding ~ 0.8wt%, 0.5-1wt% of salt.n n n In addition, the present invention after crushing the tofu prepared by a known manufacturing method for 3 to 5 hours in water to remove the coagulant component contained in the crushed tofu, the water is removed to extract only the tofu to remove the coagulant component To remove the coagulant component contained in the tofu, and to remove the foreign matter by washing the soybeans, soaked in water for 2 to 3 hours at 18 ℃ water, and the soybeans called water through the pre-treatment and soaking process 100 A soybean steaming process which increases the steam for about 9 to 11 minutes as a steam at 0 ° C., a roasting process to stir-fry soybeans and peanuts at 220 to 240 ° C. for 18 to 22 minutes, 50 wt% of isomaltooligosaccharide, 45 wt% of sorbitol, 5 to 6 wt% of sugar to which coagulant component was removed through the coagulation formation process of preparing sugars by mixing 5 wt% of honey, and the coagulant component removal process contained in the tofu, and increased through the soybean steaming process 3 ~ 11wt% of cooked soybean, 1 ~ 3wt% of stir-fried soybean, and 3 ~ 2wt% of roasted peanuts by crushing and mixing step by step with 90 ~ 78wt% of water to obtain a pulverized mixture and , The filtrate extraction step of extracting only the filtrate through the 110 ~ 130 mesh filtration device for the pulverized mixture obtained through the pulverized mixture process, and the sugar 2 ~ 4wt with respect to 100wt% of the filtrate obtained through the filtrate extraction process Nutrient addition and mixing process for obtaining a tofu beverage solution by adding%, polydextrose 0.5-1 wt%, calcium 0.3-0.8 wt%, and salt 0.5-1 wt%, respectively, and mixing the same; The homogeneous step of first homogenizing the tofu beverage solution obtained in the addition mixing step at a temperature of 80 ° C. and a pressure of 100 kg / cm 2, followed by a second homogenization at a temperature of 80 ° C. and a pressure of 300 kg / cm 2, and the homogeneous step A certain amount of homogeneous tofu drink solution And by then filled in a container, characterized in that the manufactured through the packaging and sterilization step of pressing the heating sterilization. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180057150-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160096811-A |
| priorityDate | 2004-01-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.