| Predicate |
Object |
| assignee |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_dcacb732226b5a969daec69ada04e34b |
| classificationCPCAdditional |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-21
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-09
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L33-105
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-45
http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 |
| classificationIPCInventive |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L19-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-00 |
| filingDate |
2014-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor |
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74ccf4d80df80d822cf9143bd0ebbaa7 |
| publicationDate |
2015-08-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber |
KR-20150094269-A |
| titleOfInvention |
Manufacturing method of blck soybean curd cotaining berries |
| abstract |
The present invention relates to tofu containing berry pulp or berry juice. The soybean curd includes 3% to 10% of pulverized product of berry pulp or 5% to 15% of berry juice to the soybean milk. The tofu is produced by successively pulverizing, pulverizing, boiling, And then adding the coagulant for head coagulation. The berry fruit juice is mixed with glutinous rice flour paste at a temperature of 75 ° C to 80 ° C and added to soybean milk, followed by stirring. |
| priorityDate |
2014-02-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type |
http://data.epo.org/linked-data/def/patent/Publication |