http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101307398-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J1-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2010-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-09-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101307398-B1 |
| titleOfInvention | Coagulants for tofu and preparation method thereof |
| abstract | In the production of high-quality tofu using brine, the problem of soy milk coagulation is a problem. At present, the high price of oil-based coagulants on the market is in fashion. However, commercially available products are emulsifiers mixed with liquid water and fats and oils to form a W / O type emulsifier, which is 5 to 6 times more expensive than ordinary water products, and contains legally unnecessary emulsifiers and stabilizers. It is unsuitable for intention, and the image of "home-made tofu", "natural food" and "local food" is weakened, and tofu products of uniform flavor increase, and it is difficult for a producer to express the characteristic. Water droplet type (W /) formed by stirring and mixing the aqueous phase (T2), which is an aqueous solution of an inorganic salt coagulant for tofu, and the oil phase (T1), which is an edible oil and fat containing 1% or more of diacylglycerol, by means of an emulsion dispersion means (M1). O) emulsion. |
| priorityDate | 2009-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 58.