http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160066852-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_f61c04e4bc241acc973eecd1e67c9aa2 |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-20 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-5114 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-26 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-628 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-154 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L7-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-07 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L11-65 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23C11-103 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23J3-16 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23C11-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23J3-16 |
| filingDate | 2014-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_963c86be4b2ab9c307783d65c30455bf http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3889dac6505eb73dcf110fbeef7664fb |
| publicationDate | 2016-06-13-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160066852-A |
| titleOfInvention | Composition for Fat-Free Soymilk Using Isolated Soy Protein and Method Thereof |
| abstract | The present invention relates to an oil-free Soymilk composition using isolated soy protein (ISP) and a method for preparing the same. More particularly, beverage compositions are provided that comprise isolated soy protein, micronized pulverized cereal powder, sweetener, stabilizer, emulsifier and purified water. (A) 4 to 10% by weight of isolated soybean protein and 0.5 to 5% by weight of grain powder are mixed with purified water at a ratio of 1: 3 to 1: 13 at 40 to 80 ° C, and a pressure of 200 to 300 kg / (B) 0.01 to 0.2% by weight of a stabilizer and 1 to 10% by weight of dextrin as a source of carbohydrate are added to the above-mentioned emulsion, and 2 to 10% by weight of dextrin is added at a pressure of 200 to 300 kg / Homogenizing the homogeneous solution to obtain a homogeneous liquid having a liquid phase precipitated and separated with a high stability; and homogenizing the homogeneous liquid at a temperature of from 10 to 20 ° C for 20 to 50 seconds at a temperature of from 130 to 140 ° C And cooling and sealing the sterilized container. It can also be packaged in a separate container and then subjected to secondary sterilization at a temperature of 120-135 ° C. In this case, the total amount of each component is 100% by weight. The present invention provides a soymilk-free soybean milk which does not contain fat unlike conventional soybean milk, has low odor generation of isolated soybean protein, has excellent drinking and mouthwashing properties, and has reduced odor generation do. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210088828-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20220101378-A |
| priorityDate | 2014-12-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 48.