http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100669478-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_43fafd54dbde076a99a49571f4658b3e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-22 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12Y203-02013 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L5-25 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 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/A23C20-02 |
| filingDate | 1999-02-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2007-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6388de6b60c19de2c21f0f1204c56775 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8ad4b0bc33e093fc9995cca1dc442094 |
| publicationDate | 2007-01-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-100669478-B1 |
| titleOfInvention | Method of manufacturing functional tofu |
| abstract | It aims to make effective use of soybean jelly (bean curd) which is released in large quantities in the manufacturing process of soybean foods such as tofu and soy milk, which are excellent foods as plant proteins, and waste soy milk (functional non-fat milk) and tofu (functional tofu) with excellent and functional functionality. Providing high economical efficiency without emitting emissions.n n n Water and plant tissue degrading enzyme are added to the sebum produced during the production of soybean milk and soybean foods such as soy milk and tofu. To prepare nonfat milk.n n n In addition, the functional non-fat milk is blended and mixed with the soy milk produced in the manufacturing process of the soybean food to obtain a functional whole non-fat milk, and a coagulant is added and mixed to prepare a functional tofu.n n n In the above step, it is also preferable to add and mix soymilk and protein crosslinking enzyme to carry out the enzymatic reaction.n n n In addition, functional nonfat milk or functional tofu may be prepared by simultaneously performing the same enzyme reaction and mechanical pulverization treatment on boiled soybean or raw soybean. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106578124-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/US-8518464-B2 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180086597-A |
| priorityDate | 1998-02-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
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