http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20150102320-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0f722c54b41453cc603ae5bd1c415176 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-31 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-24 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L11-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 |
| filingDate | 2014-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5cbe0c820ccdb876f3496a5bd3ea8d1 |
| publicationDate | 2015-09-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20150102320-A |
| titleOfInvention | Whole soybean milk produced from jinyang soybean and its production methods |
| abstract | The present invention relates to an effective whole soybean milk using a soybean oil deficient in lipoxygenase, which is a major cause enzyme in fish meat, and to a method for preparing the whole soybean milk. More specifically, 2 and 3 are deficient in soybean oil, so that the soybean oil having little spoilage even in a raw soybean is used as a raw material to remove foreign substances, followed by pulverization, water addition, and heat treatment, and a preparation method thereof. The process for producing whole soy milk according to the present invention can easily and efficiently produce soymilk without any complicated process such as peeling, bereavement, immersion, heating, separation, filtration, sterilization, Since the beans and the like are not removed, nutritional excellent whole milk can be produced. In addition to being able to produce whole soybean milk without an ultrafine grinding device, the soy milk can be also excellent in the sensory properties. The present invention relates to a process for producing soybean milk and soybean milk-related products, in which soybean is fermented for a long period of time without being subjected to complicated processes such as immersion, heating, peeling, boiling, , A method for producing a high-quality, high-nutritional whole soybean milk without scumming, and a whole soybean milk produced therefrom, and anyone can easily produce high quality soybean milk. |
| priorityDate | 2014-02-28-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 85.