http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20170029906-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e49a9e8a73baa3d3b20cc208901f260a |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2002-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-218 |
| 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 |
| filingDate | 2015-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d170cee6951390d7458a74756c1bf5ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34391b414721ee7a797acdf7fd838e5f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_51a04f026feeb6bcf9bec8759b932bc3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_1f413659448f9c7bea8736350fba93b8 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_b57bce1e6364dd295bf134be8e99b582 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f89961eb5fd5c183fe9eaf77dcfc549e |
| publicationDate | 2017-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20170029906-A |
| titleOfInvention | Method for Manufacturing Broccoli Juice Having High Sulforaphane Content and Method for Manufacturing Bean Curd Using the Juice |
| abstract | According to the present invention, disclosed are a method for producing broccoli juice having a high sulforaphane content, and a method for producing tofu by using the broccoli juice. In particular, the method for producing broccoli juice having a high sulforaphane content comprises the following steps: collecting, cutting, and boiling broccoli; juicing the boiled broccoli; and dually boiling the broccoli juice at 35 to 45C for 30 to 40 minutes. The method for producing tofu by using the broccoli juice comprises the following steps: preparing the broccoli juice having an increased sulforaphane content; preparing soymilk obtained by adding water to soybeans, crushing the soybeans, and removing bean-curd dregs; adding a coagulant into the soymilk, and adding and mixing 5 to 10 %(v/v) of broccoli juice; and adding and molding a mixture in a mold frame. The tofu obtained according to the present invention has a high sulforaphane content, and palatability such as flavors can be improved by using the broccoli juice. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210109109-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20200073820-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20210004129-A |
| priorityDate | 2015-09-08-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 89.