http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20020059141-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_04adfba238c94bd8aaf717121c8e7ea1 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-02 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-1578 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23B7-105 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 |
| filingDate | 2001-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a82fd57b5ae1684c1364c9fb489ccb24 |
| publicationDate | 2002-07-12-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20020059141-A |
| titleOfInvention | Preparation technique of ToFu〈soybean curd〉 coagulated by fermented Kimchi |
| abstract | The present invention relates to a method of manufacturing tofu using Kimchi, a representative traditional fermented food, as a soy protein coagulant. It uses acid coagulation of acid produced during fermentation of kimchi, and it is made by fermenting kimchi fermented to pH 4.6 or less and adding 2 ~ 40% to soymilk heated to 35 ~ 90 ℃ to coagulate and compress. It is characterized in that tofu is made by dehydration and molding.n n n According to the present invention, tofu can be produced using natural fermented foods without using chemical additives as a coagulant, and tofu can be prepared by adding vegetable ingredients of kimchi and various flavors unique to kimchi. It can also be used as an instant food without using it. Also, ripening kimchi, which had limited value as kimchi due to excessive dropping of pH, can be used as a tofu coagulant, thus providing a new use of ripe kimchi. It can also prevent food waste, thus reducing the amount of food waste generated. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210102600-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100926468-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102960466-A |
| priorityDate | 2001-01-02-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 42.