http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20090036981-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2ca74941297d23dd73380de9df497c9e |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L1-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L33-00 |
| filingDate | 2007-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_460803f1dfbfea8124eb8887945022f5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c22202e5f7122fe18349cf144ec76d82 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c2f6082953643e27fd4a55b46cbccc04 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1e7c3d08bbfac72a1733527deaa09e4f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d261545f0df60c067fdbf77ff521e00c |
| publicationDate | 2009-04-15-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20090036981-A |
| titleOfInvention | Functional tofu containing dried Schizandra chinensis extract and its manufacturing method |
| abstract | In the present invention, MgCl 2 · 6H 2 O, CaSO 4 · 2H 2 O, C 6 H 10 O 6 (glucono-δ-lactone), CaCl 2 · 2H in the coagulation step of soy protein during the tofu manufacturing process Instead of conventional chemical coagulants such as 2 O, Schisandra chinensis extract is used as a coagulant, so that the soy protein contained in soy milk can coagulate, and a specific amount of bamboo salt is added to add a certain amount of bamboo salt. Functional tofu containing dried Schizandra chinensis extract, which maintains the unique taste of tofu and allows abundantly various useful ingredients in Schizandra tofu to be contained. do.n n n The present invention is to put the selected and washed dried Schizandra chinensis in water of 8 to 25 times the weight of the dried Schizandra chinensis for 5-7 hours at 45-55 ℃ to elute the extract, diatomaceous earth eluted Preparing a Schizandra chinensis extract by filtration in a manner of passing through a filter made of; Soaking soaked soaked water at room temperature for 8 to 12 hours soaking soaked water so as to reach 55 to 58%; A soybean milling step of grinding the soybeans soaked in the water obtained in the immersion step with a wet mill while gradually adding a small amount of water corresponding to 10 times the weight of soybeans soaked in water; A soymilk preparation step of heating the prepared soybeans at 100 ° C. for 30 to 40 minutes, and then compressing the prepared soybeans in a filter cloth to obtain milky soy milk; The soymilk obtained in the soymilk manufacturing step was maintained at a temperature of 80 to 85 ° C, and Schizandra chinensis extract corresponding to 5 to 20% by weight of soy milk and 0.05 to 0.5% by weight of soy milk were added for 15 to 20 minutes. A pure tofu manufacturing step of allowing the soy protein in the soymilk to coagulate by standing at room temperature after uniformly stirring; It comprises the step of preparing the tofu by pressing the prepared tofu into a molding cloth covered with a filter cloth for 1.5 to 2 hours at a pressure of 15-20g / cm 2 . |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20140080906-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200004965-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200026767-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20190110291-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/WO-2020149506-A1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/EP-3912482-A4 |
| priorityDate | 2007-10-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 75.