http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101337416-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5118 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-001 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-212 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-219 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-44 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L3-44 |
| filingDate | 2011-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2013-12-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101337416-B1 |
| titleOfInvention | Soft tofu prepared by a process involving gelatinization of starch |
| abstract | It is an object of the present invention to provide a method of vacuum freeze-drying a soybean curd without a preliminary freezing process, and to provide a method of drying a soybean curd so that the taste and texture of the soybean curd can be restored. In addition, the present invention provides a method of manufacturing a soybean curd including a step of adding starch to soybean milk and a step of heating starch to improve the quality of the soybean milk, And a method for producing the same. It is another object of the present invention to provide a stirring method for dispersing starch evenly in soy milk by using starch in the form of a starch dispersion during the step of stirring soymilk and starch during the production of tofu. The present invention also provides a process for preparing a dried soybean curd suitable for adding starch and making it into a dry soybean in the production of tofu, and a method for producing such dried soybean curd by vacuum lyophilization of such soybean curd The purpose. |
| priorityDate | 2011-05-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 40.