http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102081208-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-202 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-50 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C9-123 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L17-60 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/C12J1-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C9-123 |
| filingDate | 2018-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2020-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2020-02-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102081208-B1 |
| titleOfInvention | Method for Manufacturing Soybean Curd Ripened within Fermented Soybean Paste |
| abstract | The present invention relates to a manufacturing method of tofu which improves the flavor and enhances the functionality of tofu by aging the whole tofu in a cloth bag with dried seaweed and immersing it in soybean paste. The tofu bean paste manufacturing method according to the present invention is mixed with dry seaweed in the frontal head and then matured in miso so that the algae can expand while absorbing moisture to lower the content of miso ingredients soaked in the frontal bean paste. This reduces the preference of tofu, and also helps to prevent adult diseases by releasing sodium, a salt component of soybean paste, polysaccharide alginic acid, which is a slime component of seaweed, and amino acids in seaweed enhance the flavor of tofu. |
| priorityDate | 2018-03-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 72.