http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101712453-B1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d9d66eadfabcc917af24f1e12cd947c8 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-02 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2f9ffef6cc409b0c5f8e20b11f8b8df8 |
| publicationDate | 2017-03-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101712453-B1 |
| titleOfInvention | Method for preparing bean curd with nipa fruticans wurmb and bean curd by the method |
| abstract | The present invention relates to a method of producing tofu using a nippon palm phlox and a method of producing the same, and more particularly, to a method of producing tofu using a nippon palm phlox, which comprises pulverizing soybeans, heating the pulverized pulverized product at 80 to 100 ° C, Separating the heated mixture into a soybean milk and a bean jam; mixing the separated soybean milk with a nifa palm phlox powder; and adding a coagulant to the mixture to perform coagulation, compression and dehydration . The tofu of the present invention is advantageous in that it is superior in shelf stability due to inhibition of corruption and deterioration due to the antioxidative activity of the nifalcaya phalaenopsis powder. In addition, the various active ingredients contained in the phalaenopsis powder of Nipaya can be supplemented with nutritional components of tofu and also have the advantage of improving the sensory properties. |
| priorityDate | 2016-05-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 154.