http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101190405-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_22422df75dc62d0036cb96fa4f8f8fa2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-30 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2011-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_13523c74a1f53eb262c3dd5a41b0d435 |
| publicationDate | 2012-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101190405-B1 |
| titleOfInvention | Herbal Tofu and its manufacturing method using natural water and herbal medicine |
| abstract | In the present invention tofu production method, soybeans soaked in water and soaked in a grinder to form a soybean soybean milk soybean milk; Soymilk preparation step of preparing a conventional 10% (w / v) soymilk after diluting the soybean milk and water to adjust the brix; Heating and cooling the prepared soymilk solution by heating to 100-103 ° C., then filtering and leaving it at room temperature to cool 70-85 ° C .; One or more of cornus oil, Schisandra chinensis and Goji berries are mixed with one or more of jujube, Sukjiwang, astronomical dong, bokbunja, and tofu, water is added and extracted in a herbal bath for 10 to 24 hours, filtered, and centrifuged to prepare herbal extracts for controlling natural water and sour taste. After cooling to 70 ~ 85 ℃ prepared and cooled natural herbal extracts for sour and sour taste control extract; And mixing and coagulating the cured tofu by adding natural liver water cooled at 70 to 85 ° C. and the sour taste control herbal medicine extract at 70 to 85 ° C. and mixing the soymilk maintained at 70 to 85 ° C. through the heating and cooling step. It provides a herbal tofu manufacturing method using natural liver and herbal extract comprising the step. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102102769-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101758760-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200109543-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102241162-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190106139-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200004965-A |
| priorityDate | 2011-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.