http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20080036319-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4afe1087d4c6fcdac8774f317f6041af |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | 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/A23L11-00 |
| filingDate | 2006-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_59824d58ca050f3a3eaa36f858a24df6 |
| publicationDate | 2008-04-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20080036319-A |
| titleOfInvention | Natural tofu manufacturing method using magnesium chloride as coagulant |
| abstract | The present invention relates to a method for manufacturing tofu, and more specifically, to improve the health of the intake user by using only magnesium chloride as a coagulant, unlike conventional tofu, so as to maintain and preserve the original nutrition and taste and softness of the tofu for a long time. It relates to a manufacturing method of natural tofu using magnesium chloride as a coagulant that can be maintained as it is,n n n The specific solution was to separate the soymilk and soybeans by rinsing 3.5 kg of soybeans in clean water and immersing the soaked water in 25 ℃ water for 12 hours and crushing and filtering the soaked soybeans in a mesh of 100mash. Step, and the soymilk concentration of 11 to 12brix of the separated soymilk 18 to 12brix heated at 103 ℃ for 12 to 15 minutes and then cooled at 70 to 75 ℃, 18 to soy milk through the aging step at 70 ~ 75 ℃ temperature The solidification step of adding 39.6 g to 41.4 g of magnesium chloride, which is a natural coagulant, to solidify, and to prepare the finished tofu by molding and cooling the soy milk after the solidification step in a molding die.n n n Tofu prepared by natural tofu manufacturing method using magnesium chloride as a coagulant of the present invention having the above constitution as a coagulant (hereinafter abbreviated as "GDL"), a chemical additive, calcium sulfate, magnesium sulfate, etc. By using only 100% of magnesium chloride, a natural coagulant, the taste and softness of the finished tofu are excellent. Especially, the tofu can not be rested quickly, and the tofu hardens to prevent the tofu from hardening. It can be kept longer and its nutritional benefits are excellent by using only magnesium chloride, a natural coagulant. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190123590-A |
| priorityDate | 2006-10-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 29.