http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101794053-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-326 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-328 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-48 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L25-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-00 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23G3-48 |
| filingDate | 2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2017-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2017-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101794053-B1 |
| titleOfInvention | Method for Manufacturing Bean-curd Gangjeong |
| abstract | The present invention relates to a method of manufacturing a gangjeong which is prepared by mixing a tofu as a main material and a sugar solution therein and relates to a method of manufacturing a gangue gang which allows the shape of the gangue to be maintained without breaking . The tofu gangjeong according to the present invention can be manufactured by using high protein low-calorie tofu instead of low protein high-calorie glutinous rice flour as a main ingredient. Therefore, it is possible to improve the health of the cooker compared to the existing high-calorie high- , And the tofu is not splashed in oil, so the oil component is not contained in Gangjeong. Therefore, you can enjoy the original taste of tofu and you can prevent rancidity due to the oil component, and the storage stability is high. The dried tofu is firm and elastic, It is excellent in texture and high in production efficiency because it does not break easily during manufacturing process. |
| priorityDate | 2015-11-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 65.