http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-102255176-B1
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-015 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L29-04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L29-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2014-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-05-25-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-102255176-B1 |
| titleOfInvention | Coagulant composition for tofu and method for manufacturing tofu using same |
| abstract | Even when the inorganic salt-based coagulant is distributed a lot, it has excellent dispersibility into soy milk, and there is no need to use a dedicated coagulation device equipped with a high-speed disperser. Even with agitation by a general low-speed stirrer, the coagulant composition for tofu is dispersed throughout the soy milk. It is a subject to provide a coagulant composition for tofu in which the flavor and texture of the tofu obtained by coagulation are improved. It provides a coagulant composition for tofu characterized by containing (a) an inorganic salt-based coagulant, (b) polyglycerin condensed ricinoleic acid ester, (c) lecithin and/or glycerindiacetyl tartaric acid fatty acid ester, and (d) an oily component. . |
| priorityDate | 2013-06-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.