http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-101848271-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-33 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2010-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-04-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-101848271-B1 |
| titleOfInvention | Method for Manufacturing a Soybean Process Food Using Lactic Acid Bacteria and the Food Obtained Thereby |
| abstract | The present invention discloses a method for producing a soybean-processed food using lactic acid bacteria and a soybean-processed food obtained by the method. Specifically, the present invention relates to a method for producing a lactic acid bacterium comprising the steps of mixing a soybean milk with an edible oil (oil and fat), and inoculating and fermenting the lactic acid bacterium to the mixture and causing the protein coagulation reaction to be carried out by lactic acid produced by the lactic acid bacteria And a soybean processed food obtained by the method. The soybean processed food of the present invention is characterized by having a cheese taste to butter taste. |
| priorityDate | 2010-05-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 149.